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Blanc-manger (Blancmange)

Glass jars with blancmange, fruit coulis, and fresh fruit and a tea towel in the background

5 from 4 reviews

For a light and fresh dessert, try this easy French Blanc-manger (known as Blancmange in English) - made with a few ingredients. Served in glasses or small jars, it is perfect for family gatherings or entertaining parties.



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.


  1. To make red fruit coulis, mix the fruits and sugar in a food processor (except a few for the 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 sugar and vanilla pod, bring to a boil and let it simmer for a few minutes. Take the pan from the heat, add drained gelatin to the hot mixture, and mix. Pour it in 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 red fruit coulis on top of the blancmange. Decorate with fresh fruit and serve. 


  1. Make sure to mix a little whipped cream with the main preparation before putting it in the whipped cream to incorporate well.
  2. If the blancmange is "lumpy" after adding it to the whipped cream, continue to mix gently until it becomes homogeneous. 


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