Apricot blancmange


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)
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Last modified on: August 23th 2011
For 24 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 40 min.
Resting: 2 hours 20 min.
Cooking: 15 min.
All in all: 3 hours 15 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe


Stage 1 - 1 min.
Apricot blancmange
Soak 6 sheets gelatin in a big bowl of cold water.

Stage 2 - 2 min.
Apricot blancmange
Pour 750 g Milk, 300 g caster sugar and 90 g ground almonds into a pan.

Mix well.

Stage 3 - 5 min.
Apricot blancmange
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.
Apricot blancmange
Pour 900 g Stewed apricots through a fine strainer into a pan.

Stage 5 - 5 min.
Apricot blancmange
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.
Apricot blancmange
Put the pan into cold water to cool, stirring occasionally.

Agar-agar will thicken apricot coulis and set on cooling.

Stage 7 - 5 min.
Apricot blancmange
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
Apricot blancmange
You will then have almond milk.

Stage 9 - 5 min.
Apricot blancmange
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.

Stage 10 - 10 min.
Apricot blancmange
Put pan to cool in cold water, stirring from time to time.

Stage 11 - 1 min.
Apricot blancmange
When almond milk is cold, add 12 drops bitter almond essence if desired.

Stage 12 - 5 min.
Apricot blancmange
Whip 450 g liquid cream with 45 g Vanilla sugar to chantilly.

Stage 13 - 1 min.
Apricot blancmange
Pour ¼ of cold almond milk into whipped cream.

Stage 14 - 3 min.
Apricot blancmange
Mix thoroughly with a maryse or spatula.

Stage 15 - 1 min.
Apricot blancmange
Pour this into the rest of the almond milk...

Stage 16 - 5 min.
Apricot blancmange
...and fold in gently.

Stage 17 - 10 min.
Apricot blancmange
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.

Stage 18 - 2 hours
Apricot blancmange
Blancmange in glasses is served as it is.

Stage 19 - 3 min.
Apricot blancmange
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.
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 recipe160 RDI=60 %3,830 RDI=360 %220 RDI=30 %4,920 RDI=250 %20,590 RDI: 250 %
Per 100 g6 RDI=2 %150 RDI=10 %8 RDI=1 %190 RDI=10 %800 RDI: 10 %
Per person6 RDI=3 %160 RDI=20 %9 RDI=1 %200 RDI=10 %860 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Nuts
How much will it cost?
  • For 24 people : 14.70 €
  • Per person : 0.65 €

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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)
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