Tuesdays with Dorie: Blanc-Manger
July 21, 2009 at 1:16 am | Posted in groups, puddings, custards, mousses, sweet things, tuesdays with dorie | 34 Comments
Susan of Sticky, Gooey, Creamy, Chewy went midevil on us this week and selected Raspberry Blanc-Manger for TWD. It’s been awhile since I’ve had such a sophisticated dessert here! Time to class up this joint! Blanc-manger is actually something I had never eaten before tonight, because it contains gelatin, which (since I don’t eat most meats) I try my best to avoid. After some initial hesitation and thoughts of skipping this week’s recipe, I got my hands on a Kosher vegetarian gelatin called KoJel, so I gave it a go.
Blanc-manger may have its roots in the Middle Ages, and may have historically been prepared with chicken (what?!?!– did you read the link?), but the modern-day version is basically almond milk and whipped cream set in a mold with the aid of gelatin. I scaled back Dorie’s recipe to just a third, and made two individual portions in ramekins. I folded a combination of fresh raspberries and red currants into the mix before chilling it, and served it with a raspberry coulis. While I wasn’t quite sure what to make of this dessert at first, it is light as a feather (although not low-cal in the least) and absolutely delicious with the berries and currants. Quite beautiful, too, I think.
For the recipe, see Baking: From My Home to Yours by Dorie Greenspan, or read Sticky, Gooey, Creamy, Chewy. Don’t forget to scan the TWD Blogroll!
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I remember…this was the first recipe we try in Home Ec… trust me yours look a million times better than mine way back then!!! I think I should give it another go!!
Comment by nina— July 21, 2009 #
Yes it’s funny that this dish was eaten sweet and savoury Your version looks delicious! BTW, if you don’t like gelatin, what do you think abour agar-agar?
Ulrike @ Küchenlatein
Comment by Ulrike— July 21, 2009 #
I’ve used agar before, but I think I haven’t cooked it out long enough, because I’ve gotten kind of a weird texture with it. Will have to try it again someday.
Comment by steph (whisk/spoon)— July 21, 2009 #
I have had success with agar-agar in making a very stiff Thai gelatin dessert and I used it once to thicken a raspberry filling for a cake. It was a bit of guess work as to how much to use for the filling, but it worked just fine. It’s a nice option if there is a chance I will be serving to vegetarians.
Comment by Carol Peterman— July 21, 2009 #
Hi Steph!
What a beautiful and sophisticated dessert… I’ve never heard of it before, but I always love discovering new recipes to try! And you never cease to introduce me to some wonderful choices for my “must-try” list! Gorgeous photo with the bright, plump berries and currants on top and the drizzled coulis on the plate.
Hope to hear from you/talk to you soon 🙂
-Joy
Comment by hotovenwarmheart— July 21, 2009 #
Lovely photo! I’m glad you enjoyed.
Comment by Clivia— July 21, 2009 #
I scaled mine back to 1/3 recipe, too, which was perfect for two good-sized servings. Yours looks gorgeous with the raspberries and currants.
Comment by Amy— July 21, 2009 #
Great job Steph! It is beautiful and I like the way you described it…. “light but not lo-cal” – how true is that? I have a hard time thinking about something like this with chicken but am a little intrigued about the concept though.
Comment by Jeff— July 21, 2009 #
I had hesitations about making this because of the gelatin too but ended up just using it. Mistake. I love the currants, they have to be one of the prettiest little fruits. Glad you liked it.
Comment by Kim— July 21, 2009 #
Your presentation is celestial. Delicate and perfect! WOW!
LOL You are absolutely right about this… it is easy to be deceived when enjoying it. For you think you are eating something light and airy, therefore good for your waist… when in fact it is all the opposite!
Comment by Vibi— July 21, 2009 #
Your picture looks so pretty! I totally agree this is deceivingly light…its dangerous because it tastes so light that you forget how loaded with calories it is!!!
Comment by Lauryn— July 21, 2009 #
Ha! Chicken! I did read that link. I’m so glad we didn’t have to made a traditional blanc manger : ) This dessert was dangerous . . . it seemed so light, yet I know what went into it!
Comment by Erin— July 21, 2009 #
Mine is still chilling so I havent posted. I didnt know this was served with Chicken in mid-evil times. Yours looks great….Im hoping I like it…Im not a huge fan of ground almonds. I love that you used currants…I saw them at the store but figured I better have something in mind first before I buy. so I made mine with red and yellow raspberries.
Comment by Courtney— July 21, 2009 #
Looks beautiful. Love those little currents.
And while it is not lo-cal it’s not bad for low-carb.
Comment by Margaret— July 21, 2009 #
I have never made this before. Looks so lovely. Everytime I come to your site, I have to add another thing to bake on my ‘to do’ list!!!
Comment by Julia @ Mélanger— July 21, 2009 #
Lovely! Glad you enjoyed it!
Comment by Jules— July 21, 2009 #
Yours looks lovely.
Comment by chocolatechic— July 21, 2009 #
Very nice! I will definitely be making this again and will try it with currants. Yum!
Comment by theeclecticconnoisseur— July 21, 2009 #
Wow, kosher gelatin?? Where’d you find that???
Comment by howtoeatacupcake— July 21, 2009 #
There’s a grocery store near my job that has a large Kosher aisle. I’ve seen KoJel on Amazon, too, but you have to order lots of packages. Whole Foods near me sells a vegan gelatin, but I’ve never tried that particular brand.
Comment by steph (whisk/spoon)— July 22, 2009 #
I thought this was delicious as well. Yours looks beautiful
Comment by Tammy— July 21, 2009 #
wow, so delicious! i always have a hard time finding vegetarian gelatin in the regular grocery store, but it’s great to cook with! this recipe sounds amazing, even though i have no idea what a blanc-manger is. but what isn’t good with strawberry coulis?
Comment by veggievixen— July 21, 2009 #
This recipe was such a delightful surprise to me. Your gelatin sub looks like it was perfectly successful and the red currant look so pretty on top.
Comment by Carol Peterman— July 21, 2009 #
Looks very elegant, tasty, & beautiful! Thanks for the info on the kojel…did not know that!
Comment by Kayte— July 21, 2009 #
Wow! I love how great your photos look. I will definitely be bookmarking this site. I’m so glad I came upon it!!
Comment by clekitty— July 21, 2009 #
Oh, now is that the cutest little dessert I’ve seen all day, or what? Great job, it looks perfect!
I think there were a lot of blanc-manger converts in cyberworld this week.
Comment by Jacque— July 21, 2009 #
Great job on the blanc-manger – yours is gorgeous! It looks so creamy and delicious! I’ve never had red currants but they’re adorable. I’m not sure I’ve ever even seen them in my local stores…bummer.
Comment by Tracey— July 22, 2009 #
Your photos are among some of the best in this TWD world. WOW I really loved this dessert. Light?!? HA More time running ….guess its worth it, right? I love your currant/raspberry combo. Bet it tasted perfecto! I used blackberries and had to hold myself back from adding too much sugar so that I would have that contrast in flavors. Glad I did, it was amazing.
AmyRuth
Comment by Amy Ruth— July 22, 2009 #
Good to know your kosher gelatin worked so you could class up the joint 🙂 It looks pretty darned classy to me, and the lack of chicken is a definitely bonus!
Comment by Caitlin— July 22, 2009 #
How lovely! It looks perfect. I am going to have to go back and give this one a try.
Comment by Mary Ann— July 22, 2009 #
It looks beautiful! I’ll have to keep my eyes open for the kosher gelatin.
Comment by Jill— July 22, 2009 #
Your blanc-manger looks just perfect!
Comment by Michele— July 23, 2009 #
Your blanc manger looks wonderful. I’m glad you liked it.
Comment by Wendy— July 23, 2009 #
Love your Blanc-Manger! It looks very lovely and elegant! Well done!
Comment by Susan at Sticky,Gooey,Creamy,Chewy— July 24, 2009 #