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.
273,6144.7/5 for 22 ratings
Grade this recipe: Last modified on: August 23th 2011
For 24 people, you will need:
- 0
750 ml milk - 1
300 g caster sugar - 2
90 g ground almonds - 3
6 sheets gelatin - 4
900 g Stewed apricots - 5
6 g agar-agar - 6
450 ml liquid cream - 7
45 g Vanilla sugar - 8
18 fresh mint leaves - 9
12 drops bitter almond essence (optional) - Total weight: 2,571 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 6 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 900 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 6 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 12 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 |
| 4,802 Kcal or 20,105 Kj | 83 gr | 656 gr | 222 gr |
| 240 % | 32 % | 62 % | 34 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 187 Kcal or 783 Kj | 3 gr | 26 gr | 9 gr |
| 9 % | 1 % | 2 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 200 Kcal or 837 Kj | 3 gr | 27 gr | 9 gr |
| 10 % | 1 % | 3 % | 1 % |
How much will it cost?
- For 24 people : 14.66 €
- 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: Crème brulée, Potato gratin, Chaud-froid of grapefruit, pineapple and lime custard , Potimarron (Japanese chestnut pumpkin) purée, Cherry clafoutis, ... All |
| Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Tatin apples with mascarpone cream, Crème de foie gras, Beurre blanc sauce, Deep leek and potato quiche, Parisian-style chocolate custard tart, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Caramelised apple pie, Corsican tarts, Citrus syrup, Blackberry and almond fondant tart, Chocolate cream with a crunch, irish coffee mousse, ... All |
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