France · Sweet Dishes
Blancmange
Blancmange is an exquisite French dessert — a delicate and light jelly made of milk or cream thickened with gelatin, garnished with toasted almonds and fresh berries.
Ingredients
- whole milk500 ml
- heavy cream250 ml
- sugar100 g
- ground almonds or 1 tsp almond extract100 g
- gelatin powder10 g
- cold water60 ml
- toasted sliced almonds, fresh berries, mint for garnish
Method
- 1Bloom the gelatin: sprinkle powder over 60 ml cold water and let sit 5-10 minutes (or soak leaf gelatin in cold water for 5 minutes, then squeeze dry).
- 2In a saucepan, combine milk, heavy cream, sugar and ground almonds (if using). Heat over medium heat, stirring, until sugar dissolves and mixture is hot but not boiling. Remove from heat.
- 3Add bloomed gelatin to the hot milk mixture and whisk until fully dissolved. Stir in almond extract now if using instead of ground almonds.
- 4Pour through a fine-mesh sieve into a pitcher for a smooth texture. Divide evenly into 6 serving molds or glasses.
- 5Cool to room temperature, then refrigerate for at least 4 hours or overnight until fully set. Garnish with toasted almonds, fresh berries, or mint before serving.