Apricot blancmange

Step by step recipe:

  1. 1 min.Apricot blancmange : Photo of step #1
    Soak 2 sheets gelatin in a big bowl of cold water.
  2. 2 min.Apricot blancmange : Photo of step #2
    Pour 250 ml milk, 100 g caster sugar and 30 g ground almonds into a pan.

    Mix well.
  3. 5 min.Apricot blancmange : Photo of step #3
    Bring to the boil over medium heat, stirring frequently. Take off the heat, cover and leave to infuse for at least one hour.
  4. 2 min.Apricot blancmange : Photo of step #4
    Pour 300 g Stewed apricots through a fine strainer into a pan.
  5. 5 min.Apricot blancmange : Photo of step #5
    Bring to the boil over medium heat, stirring fequently, then add 2 g agar-agar, and bring back to the boil beating vigourously.
  6. 10 min.Apricot blancmange : Photo of step #6
    Put the pan into cold water to cool, stirring occasionally.

    Agar-agar will thicken apricot coulis and set on cooling.
  7. 5 min.Apricot blancmange : Photo of step #7
    To return to the almond milk: pour almond milk (now a thick purée) through a fine strainer into a pan, pushing it through with a soft spatula.
  8. Apricot blancmange : Photo of step #8
    You will then have almond milk.
  9. 5 min.Apricot blancmange : Photo of step #9
    Heat almond milk on medium heat, stirring constantly, but do not boil.

    When hot, remove from heat and add the drained and dried sheets of gelatin, while stirring.
  10. 10 min.Apricot blancmange : Photo of step #10
    Put pan to cool in cold water, stirring from time to time.
  11. 1 min.Apricot blancmange : Photo of step #11
    When almond milk is cold, add 4 drops bitter almond essence if desired.
  12. 5 min.Apricot blancmange : Photo of step #12
    Whip 150 ml liquid cream with 15 g Vanilla sugar to chantilly.
  13. 1 min.Apricot blancmange : Photo of step #13
    Pour ¼ of cold almond milk into whipped cream.
  14. 3 min.Apricot blancmange : Photo of step #14
    Mix thoroughly with a maryse or spatula.
  15. 1 min.Apricot blancmange : Photo of step #15
    Pour this into the rest of the almond milk...
  16. 5 min.Apricot blancmange : Photo of step #16
    ...and fold in gently.
  17. 10 min.Apricot blancmange : Photo of step #17
    Pour the blancmange into silicone moulds or small glasses, with alternate layers of almonds milk and apricot coulis.

    For small glasses finish with a drop of coulis on top.

    Put in the fridge for at least 2 hours.
  18. 2 hoursApricot blancmange : Photo of step #18
    Blancmange in glasses is served as it is.
  19. 3 min.Apricot blancmange : Photo of step #19
    Blancmange in a mould should be turned out onto serving plate, and can be surrounded with red fruit coulis or crème anglaise and decorated with a mint leaf on top.

Remarks:

You can make the same recipe with fruits other than apricots.

Blancmange is a recipe appearing in the "Viandier" of Guillaume TIREL, also called Taillevent, master cook to king Charles VI of France in the XIIth century. The "Viandier" is the first cook book written in French rather than Latin, it is said that the blancmange recipe is the only one which can be made today without modifications.

Source:

Home made.

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