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.
280K 25 4.6
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Last modified on: August 23th 2011

Keywords for this recipe:Old recipeMiddle-ageAlmond milkWhipped cream
For 8 people, you will need:

Change to the quantities for: 4 people 8 people 16 people 24 people
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
39 min.2 hours 20 min.15 min.3 hours 14 min.
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Step by step recipe


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

Stage 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.

Stage 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.

Stage 4 - 2 min.
Apricot blancmange : Photo of step #4
Pour 300 g Stewed apricots through a fine strainer into a pan.

Stage 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.

Stage 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.

Stage 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.

Stage 8
Apricot blancmange : Photo of step #8
You will then have almond milk.

Stage 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.

Stage 10 - 10 min.
Apricot blancmange : Photo of step #10
Put pan to cool in cold water, stirring from time to time.

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

Stage 12 - 5 min.
Apricot blancmange : Photo of step #12
Whip 150 ml liquid cream with 15 g Vanilla sugar to chantilly.

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

Stage 14 - 3 min.
Apricot blancmange : Photo of step #14
Mix thoroughly with a maryse or spatula.

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

Stage 16 - 5 min.
Apricot blancmange : Photo of step #16
...and fold in gently.

Stage 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.

Stage 18 - 2 hours
Apricot blancmange : Photo of step #18
Blancmange in glasses is served as it is.

Stage 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.
Keeping
Several days in the fridge, covered by a plastic film.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,283 Kcal or 5,372 Kj28 gr219 gr74 gr
64 %11 %21 %11 %
Per 100 g
Energetic valueProteins CarbohydratesFats
150 Kcal or 628 Kj3 gr26 gr9 gr
7 %1 %2 %1 %
Per person
Energetic valueProteins CarbohydratesFats
160 Kcal or 670 Kj3 gr27 gr9 gr
8 %1 %3 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 8 people : 4.89 €
  • Per person : 0.61 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Stewed apricotsStewed apricots: You can get more informations, or check-out other recipes which use it, for example:
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Deep leek and potato quiche, Jam doughnuts, Ciabatta, Liège waffles, Prune Far, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Pistachio tiramisu, Chocolate mug cake, Pistachio ice cream, Salmon with sorrel, Pan-fried fish fillets, braised cabbage with Noilly Prat, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Nanou's chocolate cake, Little caramelized peach tarts, Quince compote, Pistachio ice cream, "BN style" chocolate-filled biscuits, ... All
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