Apricot blancmange


Apricot blancmange
Blancmange is a very old dessert recipe, going back to the middle-ages. Updated for our century, it's almond milk with whipped cream and a smooth apricot puree.
310 K 4.5/5 (26 reviews)
Grade this recipe:
Keywords:
Last modified on: August 23th 2011
For 8 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 40 min.
Resting: 2 hours 20 min.
Cooking: 15 min.
All in all: 3 hours 15 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 1 min.
Apricot blancmange
Soak 2 sheets gelatin in a big bowl of cold water.

Stage 2 - 2 min.
Apricot blancmange
Pour 250 ml Milk, 100 g caster sugar and 30 g ground almonds into a pan.

Mix well.

Stage 3 - 5 min.
Apricot blancmange
Bring to the boil over medium heat, stirring frequently. Take off the heat, cover and leave to infuse for at least one hour.

Stage 4 - 2 min.
Apricot blancmange
Pour 300 g stewed apricots through a fine strainer into a pan.

Stage 5 - 5 min.
Apricot blancmange
Bring to the boil over medium heat, stirring fequently, then add 2 g agar-agar, and bring back to the boil beating vigourously.

Stage 6 - 10 min.
Apricot blancmange
Put the pan into cold water to cool, stirring occasionally.

Agar-agar will thicken apricot coulis and set on cooling.

Stage 7 - 5 min.
Apricot blancmange
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.

Stage 8
Apricot blancmange
You will then have almond milk.

Stage 9 - 5 min.
Apricot blancmange
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.

Stage 10 - 10 min.
Apricot blancmange
Put pan to cool in cold water, stirring from time to time.

Stage 11 - 1 min.
Apricot blancmange
When almond milk is cold, add 4 drops bitter almond essence if desired.

Stage 12 - 5 min.
Apricot blancmange
Whip 150 ml liquid cream with 15 g vanilla sugar to chantilly.

Stage 13 - 1 min.
Apricot blancmange
Pour ¼ of cold almond milk into whipped cream.

Stage 14 - 3 min.
Apricot blancmange
Mix thoroughly with a maryse or spatula.

Stage 15 - 1 min.
Apricot blancmange
Pour this into the rest of the almond milk...

Stage 16 - 5 min.
Apricot blancmange
...and fold in gently.

Stage 17 - 10 min.
Apricot blancmange
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.

Stage 18 - 2 hours
Apricot blancmange
Blancmange in glasses is served as it is.

Stage 19 - 3 min.
Apricot blancmange
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.
Keeping: Several days in the fridge, covered by a plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe50 RDI=20 %1,280 RDI=120 %70 RDI=10 %1,640 RDI=80 %6,860 RDI: 80 %
Per 100 g6 RDI=2 %150 RDI=10 %8 RDI=1 %190 RDI=10 %800 RDI: 10 %
Per person6 RDI=3 %160 RDI=20 %9 RDI=1 %200 RDI=10 %860 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Nuts
How much will it cost?
  • For 8 people : 4.90 €
  • Per person : 0.65 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Stewed apricots
Stewed apricots

You can get more informations, or check-out other recipes which use it, for example:

Other recipes you may also like
Leek and potato soup
Leek and potato soup
A classic of French family cooking.
October 3rd 2010485 K5 45 min.
Rosemary steamed fish
Rosemary steamed fish
In this recipe the fish is cooked in steam perfumed with rosemary, which makes it tender and aromatic, served on a bed of onions fondue and finished with a dry white wine sauce.
March 29th 2020337 K3.8 1 hour
Rabbit civet "à la normande"
Rabbit civet "à la normande"
In French cooking, "à la normande" means there are apples involved, as Normandy is famous for them. In this twist on the classic civet, the rabbit meat is cooked on the bone in cider, after marinating overnight. The sauce is made at the end with the cooking juices and cream.
March 26th 201760 K4.6 15 hours 3 min.
Sausages with baked beans, French style
Sausages with baked beans, French style
What could be more basic than sausages and beans? This is a rustic French version using dried white haricot beans (or "mogettes") that are first boiled fast, then left to cook slowly with tomatoes and smoked sausages. The long cooking allows the smoky flavour of the sausages to gradually spread down...
March 2nd 2022138 K4.6 1 hour 4 min.
Herb salad
Herb salad
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.
October 13th 2010228 K4.6 25 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-03-30)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page