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.
306 K 4.5/5 (26 reviews)
3 hours 15 min.
Easy
16 people
10 IngredientsLast modified on: August 23th 2011
For 16 people, you will need:
- 1
500 g Milk - 2
200 g caster sugar - 3
60 g ground almonds - 4
4 sheets gelatin - 5
600 g Stewed apricots - 6
4 g agar-agar - 7
300 g liquid cream - 8
30 g Vanilla sugar - 9
12 fresh mint leaves - 10
8 drops bitter almond essence (optional) - Total weight: 1,715 grams
Change measures:
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 4 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 600 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 4 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 8 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 | 110 RDI=40 % | 2,550 RDI=240 % | 150 RDI=20 % | 3,280 RDI=160 % | 13,720 RDI: 160 % |
| 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 16 people : 9.80 €
- 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: Hamburger buns, Pancake batter, Chocolate eclairs, Toasted almond cake, Profiteroles, ... See them all 60
Liquid cream
Like these other recipes: Rice and peas, Mousse with two chocolates, Tandoori-flavoured chicken with leeks, Chocolate mousse with hazelnuts, Creamy cauliflower with smoked salmon, ... See them all 165
Caster sugar
Like these other recipes: Almond dacquoise, Clementine confectioner's custard, Caramelized pear custard tart, Lime crémeux, Coconut sweetcrust pastry, ... See them all 352
Other recipes you may also like
Warm apple feuillantines
It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream,...May 28th 2012321 K5 3 hours 9 min.
Sweet pancake rolls from Brittany
Stewed apples, raisins soaked in whisky, toasted almonds, rolled in a lightly caramelized pancake.March 10th 2015243 K4.3 2 hours 20 min.
Chocolate mousse
Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.February 21th 2011472 K3.7 40 min.
Parisian-style chocolate custard tart
You may well already have met the classic French custard tart, with its vanilla filling. Here is a delicious chocolate-flavoured version.July 13th 202251 K 1 hour 8 min.
Tart Tatin
Tart tatin is one of the great classic desserts of French cooking. It's an apple tart cooked upside down. Apples are cooked in sugar until they caramelise. Then a circle of puff pastry is put on top, and the whole tart is baked at 356°F (180°C) for 20 minutes. To serve, the tart is turned over so...October 30th 2015400 K 13.8 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
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.