This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
327 K 4.5/5 (26 reviews)
3 hours 15 min.
Easy
4.90 €
8 people
10 IngredientsLast modified on: August 23th 2011
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: 860 grams
Times for this recipe
Preparation: 40 min.
Resting: 2 hours 20 min.
Cooking: 15 min.
All in all: 3 hours 15 min.
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.
Soak 2 sheets gelatin in a big bowl of cold water.
Stage 2 - ⌛ 2 min.
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.
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.
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.
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.
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 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.
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 recipe | 50 RDI=20 % | 1,280 RDI=120 % | 70 RDI=10 % | 1,640 RDI=80 % | 6,860 RDI: 80 % |
| Per 100 g | 6 RDI=2 % | 150 RDI=10 % | 8 RDI=1 % | 190 RDI=10 % | 800 RDI: 10 % |
| Per person | 6 RDI=3 % | 160 RDI=20 % | 9 RDI=1 % | 200 RDI=10 % | 860 RDI: 10 % |
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
You can get more informations, or check-out other recipes which use it, for example:
Milk
Like these other recipes: Confectioner's custard (Crème pâtissière, or French pastry cream), Nantes Tourton, Old style brioche, Liège waffles, Crème brulée, ... See them all 67
Liquid cream
Like these other recipes: Smoked eggs, Pear and strawberry verrine with tiramisu cream, Ham pasta bake, Apple custard tart, Gratin of potatoes with morels and yellow wine, ... See them all 175
Caster sugar
Like these other recipes: Caramel semolina pudding with raisins, Fruit paste : Blackcurrant, Sweetcrust pastry (pâte sablée), Plum and almond panna cotta, Tiramisu, ... See them all 377
Other recipes you may also like
Nanou's chocolate cake
A moist melting cake, very very chocolaty... June 22th 2013299 K4.6 1 hour 45 min.
Pear and lime meringue pie
A layer of light lime cream and caramelized pears in a crisp pastry case, topped with Italian meringue, which is browned under the grill or with a flame. February 21th 2011269 K 23.8 2 hours 40 min.
Salmon rillettes
A terrine of two kinds of salmon (cooked and smoked) with butter and lemon. March 26th 2013302 K4.3 2 hours 40 min.
Croute à thé
Under this strange name (literally "crust for tea") there hides a delicious cake in crusty sweet pastry, filled with a smooth almond mixture and icing sugar on top. It's an excellent cake for tea time, but it goes very well with fruit salad for example. May 5th 2021327 K 14.9 1 hour 15 min.
Succès praliné (praline meringue)
The "succès" (success) is a classic of traditional French patisserie, made with two layers of almond meringue filled with praline butter cream. It's very rich and a little old-fashioned these days, but still has many faithful fans. The original recipe comes from the master chef Gaston Lenôtre, and became one of his most famous cakes, but this version is a little easier to make. June 20th 2010394 K 34.1 4 hours 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-19)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.