Apricot blancmange

For 8 people, you will need:

1 250 ml milk
2 100 g caster sugar
3 30 g ground almonds
4 2 sheets gelatin
5 300 g Stewed apricots
6 2 g agar-agar
7 150 ml liquid cream
8 15 g Vanilla sugar
9 6 fresh mint leaves
10 4 drops bitter almond essence (optional)
Total weight: 857 grams

Change for:

Measures:

How long does it take?

Time required

Preparation	Resting	Cooking	Start to finish
39 min.	2 hours 20 min.	15 min.	3 hours 14 min.

Keeping:

Several days in the fridge, covered by a plastic film.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 1 min.

Soak 2 sheets gelatin in a big bowl of cold water.

Stage 2 - 2 min.

Pour 250 ml milk, 100 g caster sugar and 30 g ground almonds into a pan.

Mix well.

Stage 3 - 5 min.

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.

Pour 300 g Stewed apricots through a fine strainer into a pan.

Stage 5 - 5 min.

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.

Put the pan into cold water to cool, stirring occasionally.

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

Stage 7 - 5 min.

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

You will then have almond milk.

Stage 9 - 5 min.

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.

Put pan to cool in cold water, stirring from time to time.

Stage 11 - 1 min.

When almond milk is cold, add 4 drops bitter almond essence if desired.

Stage 12 - 5 min.

Whip 150 ml liquid cream with 15 g Vanilla sugar to chantilly.

Stage 13 - 1 min.

Pour ¼ of cold almond milk into whipped cream.

Stage 14 - 3 min.

Mix thoroughly with a maryse or spatula.

Stage 15 - 1 min.

Pour this into the rest of the almond milk...

Stage 16 - 5 min.

...and fold in gently.

Stage 17 - 10 min.

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

Blancmange in glasses is served as it is.

Stage 19 - 3 min.

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 XII^th 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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 8 people : 4.89 €
Per person : 0.61 €

Note : These prices are only approximate

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	Milk: You can get more informations, or check-out other recipes which use it, for example: Chocolate eclairs, Jam doughnuts, Pretzels, Pesto crackers, French custard tart, ... All
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	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Brioche dough, Gâteau Breton (Brittany butter cake), Pecan fruit rolls , Apple charlotte with toasted brioche, Milk rolls, ... All

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