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Blanc-manger (Blancmange)

Glass jars with blancmange, fruit coulis, and fresh fruit and a tea towel in the background.
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5 from 4 reviews

Blanc-manger (blancmange in English) is a light, cold French dessert made from almond milk, cream, and gelatin, flavored with vanilla and served with a red fruit coulis. This easy, gluten-free recipe sets in the fridge and is perfect for family gatherings or a refreshing end to a meal.

Ingredients

Scale

For blanc-manger:

  • 1/2 cup + 2 teaspoons (125 ml) unsweetened almond milk
  • 1/2 cup + 2 teaspoons (125 ml) heavy cream
  • 1 cup + 4 teaspoons (250 ml) whipped cream
  • 2 gelatin sheets
  • 4 1/2 tablespoons (65 g) granulated sugar
  • 1 vanilla bean

For red fruit coulis:

  • 1 oz. (30 g) strawberries
  • 1 oz. (30 g) raspberries
  • 1 oz. (30 g) blueberries
  • 1 tablespoon (15 g) granulated sugar

* If needed, please refer to Baking Conversion Charts.

Instructions

  1. To make red fruit coulis, mix the fruit and sugar in a food processor (save a few for decoration). Pass it through a fine-mesh sieve to obtain a coulis. Refrigerate.
  2. To make blanc-manger, soak gelatin in cold water for 10 minutes. Split the vanilla bean in half, lengthwise. Pour almond milk and heavy cream into a saucepan. Add the sugar and vanilla pod, bring to a boil, and simmer for a few minutes. Take the pan from the heat, add drained gelatin to the hot mixture, and mix. Pour it into a shallow dish, cover with plastic film in contact, and refrigerate for at least 4 hours.
  3. Whisk whipping cream with an electric mixer into whipped cream. Take the milk preparation from the refrigerator. Add a few spoons of cream to the almond blancmange and mix with a hand whisk. Then pour the blancmange into the whipped cream. Gently mix by lifting the mixture with the whisk.
  4. Transfer the blancmange to a pastry bag with the cut tip and push it into glasses/small glass jars. Refrigerate for about 2 hours.
  5. To serve, pour 1 to 2 tablespoons of red fruit coulis over the blancmange. Decorate with fresh fruit and serve. 

Notes

  1. Mix a little whipped cream into the main preparation before adding it to the whipped cream to incorporate it well.
  2. If the blancmange is "lumpy" after adding it to the whipped cream, keep mixing gently until it becomes homogeneous. 

Nutrition

Find it online: https://www.bakinglikeachef.com/blanc-manger-blancmange-recipe/