Apricot blancmange

A recipe from cooking-ez.com
August 23th 2011307 K4.5
Apricot blancmange
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For 8 people, you will need:

Times:

PreparationRestingCookingStart to finish
40 min.2 hours 20 min.15 min.3 hours 15 min.

Step by step recipe

1Soak 2 sheets gelatin in a big bowl of cold water.Apricot blancmange : etape 25
2Pour 250 ml Milk, 100 g caster sugar and 30 g ground almonds into a pan.

Mix well.
Apricot blancmange : etape 25
3Bring to the boil over medium heat, stirring frequently. Take off the heat, cover and leave to infuse for at least one hour.Apricot blancmange : etape 25
4Pour 300 g Stewed apricots through a fine strainer into a pan.Apricot blancmange : etape 25
5Bring to the boil over medium heat, stirring fequently, then add 2 g agar-agar, and bring back to the boil beating vigourously.Apricot blancmange : etape 25
6Put the pan into cold water to cool, stirring occasionally.

Agar-agar will thicken apricot coulis and set on cooling.
Apricot blancmange : etape 25
7To 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.Apricot blancmange : etape 25
8You will then have almond milk.Apricot blancmange : etape 25
9Heat 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.
Apricot blancmange : etape 25
10Put pan to cool in cold water, stirring from time to time.Apricot blancmange : etape 25
11When almond milk is cold, add 4 drops bitter almond essence if desired.Apricot blancmange : etape 25
12Whip 150 ml liquid cream with 15 g Vanilla sugar to chantilly.Apricot blancmange : etape 25
13Pour ¼ of cold almond milk into whipped cream.Apricot blancmange : etape 25
14Mix thoroughly with a maryse or spatula.Apricot blancmange : etape 25
15Pour this into the rest of the almond milk...Apricot blancmange : etape 25
16...and fold in gently.Apricot blancmange : etape 25
17Pour 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.
Apricot blancmange : etape 25
18Blancmange in glasses is served as it is.Apricot blancmange : etape 25
19Blancmange 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.Apricot blancmange : etape 25

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.
View this recipe : https://cooking-ez.com/desserts/recipe-apricot-blancmange.php
December 11th 2024.
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