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.
273,8684.7/5 for 22 ratings
Grade this recipe: Last modified on: August 23th 2011
For 8 people, you will need:
- 0
250 ml milk - 1
100 g caster sugar - 2
30 g ground almonds - 3
2 sheets gelatin - 4
300 g Stewed apricots - 5
2 g agar-agar - 6
150 ml liquid cream - 7
15 g Vanilla sugar - 8
6 fresh mint leaves - 9
4 drops bitter almond essence (optional) - Total weight: 857 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 39 min. | 2 hours 20 min. | 15 min. | 3 hours 14 min. |
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?
Keeping:
Several days in the fridge, covered by a plastic film.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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,283 Kcal or 5,372 Kj | 28 gr | 219 gr | 74 gr |
| 64 % | 11 % | 21 % | 11 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 150 Kcal or 628 Kj | 3 gr | 26 gr | 9 gr |
| 7 % | 1 % | 2 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 160 Kcal or 670 Kj | 3 gr | 27 gr | 9 gr |
| 8 % | 1 % | 3 % | 1 % |
How much will it cost?
- For 8 people : 4.89 €
- Per person : 0.61 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Stewed apricots: You can get more informations, or check-out other recipes which use it, for example: |
| Milk: You can get more informations, or check-out other recipes which use it, for example: Thin endive tart, Kugelhof for Nanou, Crème brulée, Loaf for "les filles'", Muffin dough, ... All |
| Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Mushrooms on toast, French style, Smoky potato and potimarron gratin, Broccoli savoury custard, Spaghetti with mussels and basil, Blackberry and almond fondant tart, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Caramelized pear custard tart, Crêpes Suzette, Peach and verbena feuilleté, Lemon Confectioner's Custard, Pain perdu, ... All |
Other recipes you may also like
How to cook pasta properly
Here is some advice for pasta that's properly cooked and doesn't stick.62,3944.4/5 for 14 ratings 22 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.74,7694.0/5 for 20 ratings 1 hour 11 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .88,3824/5 for 8 ratings 2 hours 30 min.
Baked apples from St Aubin le Vertueux
Under this pretty name, my personal version of "Les pommes au four" (baked apples).79,356 24.2/5 for 20 ratings 1 hour 7 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-01-31)
Note: We'll never share your email with anyone else.
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 email 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.
Post your comment or question