FranceBlancmange
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.
What you'll need
Ingredients
- 500 mlSee recipes with whole milk
whole milk
i - 250 mlSee recipes with heavy cream
heavy cream (33-35%)
i - 100 g
- 100 gSee recipes with ground almonds or 1 tsp almond extract
ground almonds (almond flour) or 1 tsp almond extract
i - 10 gSee recipes with gelatin powder
gelatin powder (or 4 sheets leaf gelatin)
i - 60 mlSee recipes with cold water
cold water (for blooming gelatin)
i - See recipes with toasted sliced almonds
toasted sliced almonds, fresh berries, mint for garnish (optional)
i
How to make it
Instructions
- 1
Bloom 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).
- 2
In 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.
- 3
Add bloomed gelatin to the hot milk mixture and whisk until fully dissolved. Stir in almond extract now if using instead of ground almonds.
- 4
Pour through a fine-mesh sieve into a pitcher for a smooth texture. Divide evenly into 6 serving molds or glasses.
- 5
Cool 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.
Frequently Asked Questions
What can replace almond flour in blancmange?
Almond flour can easily be replaced with 1 tsp of almond extract — the flavor will actually be more intense. You can also use hazelnut flour or cashew paste, though the taste will differ slightly.
Why won't my blancmange set?
The most common reason is improper gelatin handling: it must first bloom in cold water for 5–10 minutes, then dissolve in a warm (not boiling!) mixture. Boiling gelatin destroys its setting properties.
What to serve with blancmange?
Classically served with fresh berries (raspberries, strawberries) or fruit coulis. It pairs well with caramel sauce, toasted almond flakes, or a thin layer of jam at the bottom of the mold.
How long can blancmange be stored?
Covered in the refrigerator, blancmange keeps well for 2–3 days. Freezing is not recommended — gelatin changes texture after thawing and becomes grainy.
Can blancmange be made dairy-free?
Yes — replace the milk and cream with plant-based alternatives (coconut cream, almond milk). The coconut version pairs especially well with the almond flavor and gives a rich, creamy texture.
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