Blanc Manger Recipes

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BLANCMANGE



Blancmange image

The simplest of puddings & most healthful. Elegant served with blackberries &/or syrup. Eaten in the classic novel "Little Women".

Provided by Engrossed

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

3 tablespoons cornstarch
4 tablespoons granulated sugar or 4 tablespoons Splenda sugar substitute
1/8 teaspoon salt
2 cups milk
1 teaspoon vanilla, clear if possible
2 ounces unsweetened chocolate (optional)

Steps:

  • Mix the cornstarch, sugar, and salt with 1/4 cup of cold milk.
  • In a small pot, heat the remaining milk over low heat (Do not boil!).
  • While whisking, slowly add the cold milk mixture to the heated milk, stirring constantly, in a heavy bottomed pan or a double boiler.
  • Continue to cook over low heat, whisking constantly, for 15 minutes until the raw taste of the cornstarch disappears and it thickens. (Do not boil!). It will thicken all at once at the end of the cooking time.
  • Let cool, then add the vanilla.
  • Cover and chill.
  • For Chocolate Blancmange, when you heat the milk, add 2 oz. unsweetened chocolate and stir until smooth.
  • Can pour into decorative 1/4-1/2 cup dishes.

Nutrition Facts : Calories 152.7, Fat 4.5, SaturatedFat 2.8, Cholesterol 17.1, Sodium 133.2, Carbohydrate 23.9, Fiber 0.1, Sugar 12.7, Protein 4

BLANC-MANGER (BLANCMANGE)



Blanc-manger (Blancmange) image

For a light and fresh dessert, try this easy French Blanc-manger (known as Blancmange in English) - made with a few ingredients. Served in glasses or small jars, it is perfect for family gatherings or entertaining parties.

Provided by Irina

Categories     No-Bake Desserts

Time 40m

Yield 4

Number Of Ingredients 10

1/2 cup + 2 teaspoons (125 ml) unsweetened almond milk
1/2 cup + 2 teaspoons (125 ml) heavy cream
1 cup + 4 teaspoons (250 ml) whipped cream
2 gelatin sheets
4 1/2 tablespoons (65 g) granulated sugar
1 vanilla bean
1 oz. (30 g) strawberries
1 oz. (30 g) raspberries
1 oz. (30 g) blueberries
1 tablespoon (15 g) granulated sugar

Steps:

  • mix the fruits and sugar in a food processor (except a few for the decoration). Pass it through a fine-mesh sieve to obtain a coulis. Refrigerate.
  • soak gelatin in cold water for 10 minutes. Split the vanilla bean in half, lengthwise. Pour almond milk and heavy cream into a saucepan. Add sugar and vanilla pod, bring to a boil and let it simmer for a few minutes. Take the pan from the heat, add drained gelatin to the hot mixture, and mix. Pour it in a shallow dish, cover with plastic film in contact and refrigerate for at least 4 hours.
  • Whisk whipping cream with an electric mixer into whipped cream. Take the milk preparation from the refrigerator. Add a few spoons of cream to the almond blancmange and mix with a hand whisk. Then pour the blancmange into the whipped cream. Gently mix by lifting the mixture with the whisk.
  • Transfer the blancmange to a pastry bag with the cut tip and push it into glasses/small glass jars. Refrigerate for about 2 hours.
  • pour 1 to 2 tablespoons red fruit coulis on top of the blancmange. Decorate with fresh fruit and serve.

Nutrition Facts : ServingSize 1 serving glass, Calories 394 calories, Sugar 21.5 g, Sodium 58 mg, Fat 31.9 g, SaturatedFat 19.6 g, Carbohydrate 25.6 g, Fiber 1 g, Protein 4.8 g, Cholesterol 114 mg

BLANCMANGE



Blancmange image

One of Martha's all-time favorite gelatin desserts, blancmange is like a large-format panna cotta. In French, 'blanc' means white and 'manger' means to eat. Martha ups the ante by making hers with cinnamon-steeped almond milk and just the right amount of cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

4 cups whole blanched almonds (1 1/2 pounds)
4 to 5 cups whole milk
1 cup sugar
2 cinnamon sticks
1/2 cup heavy cream
2 tablespoons unflavored gelatin
Sugared white currants, for serving (optional)

Steps:

  • Preheat oven to 300 degrees. Spread almonds in a single layer on a rimmed baking sheet; bake 20 minutes. Transfer sheet to a wire rack and let cool slightly. Pulse almonds in a food processor until finely ground. Heat 4 cups whole milk, 1 1/2 cups water, sugar, and cinnamon sticks in a medium saucepan over medium until hot but not bubbling. Stir in almonds. Transfer to a liquid-measuring cup and let steep, covered, in refrigerator overnight or up to 2 days. (The longer the mixture steeps, the more flavor the blancmange will have.)
  • Fill a 4- to 4 1/2-cup or two 2- to 2 1/2-cup molds with ice water. Rinse a large piece of heavy-duty cheesecloth (if thin, use a double layer) in hot water; wring as dry as possible. Place a sieve over a bowl, line sieve with prepared cheesecloth, and pour in almond mixture. Let almond milk drip through 30 minutes, then carefully gather up ends of cheesecloth and squeeze out as much liquid as possible. Almond milk should be smooth; if any pieces of almond pass through, strain through a very fine sieve. Discard cinnamon sticks. Pour almond milk into a large liquid-measuring cup (you should have at least 3 cups) and add enough of the remaining 1 cup whole milk to make 4 cups liquid.
  • In a medium saucepan, combine cream and 1 cup almond milk. Sprinkle gelatin over top; let stand until softened, 5 minutes. Heat almond-milk mixture over medium-low, stirring occasionally, until gelatin is dissolved, about 5 minutes. Remove from heat; stir gelatin mixture into remaining almond milk in measuring cup. Remove ice water from mold but do not dry mold (this will make the blancmange easier to unmold later). Strain almond-milk mixture through a sieve into mold to fill. Cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Refrigerate until firm, about 6 hours or overnight.
  • To unmold, quickly dip mold into a hot-water bath to loosen pudding from mold, or use a hot wet towel that has been wrung out. Place a serving platter over mold and quickly invert. Jiggle to loosen; remove mold. Serve with currants, if desired.

BLANC MANGE (ENGLISH STYLE)



Blanc Mange (English Style) image

This dessert is known as Cramma in southern Italy where it is very popular. I hope you will make this dessert and like it. ENJOY!!!.

Provided by Chef Dunask

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 6h23m

Yield 5

Number Of Ingredients 8

3 cups milk, divided
¼ cup cornstarch
½ cup white sugar
1 teaspoon vanilla extract
2 cinnamon sticks
1 lemon peel, cut into strips
1 pinch ground cinnamon
3 ounces shaved semisweet chocolate, for garnish

Steps:

  • Place 1 cup of the milk into a saucepan. Add lemon peel and cinnamon sticks. Bring milk to a simmer over medium heat.
  • Meanwhile, in a small bowl, whisk together the cornstarch and sugar. Whisk remaining milk into the cornstarch mixture. When the milk in the pan begins to simmer, pour the cornstarch mixture into the saucepan in a thin steady stream. Whisk vigorously and increase heat just a bit to bring the mixture to a gentle boil. Allow the mixture to boil for about 20 seconds while continuing to whisk, then remove from heat. Remove the lemon peel and cinnamon sticks. Stir in the pinch of cinnamon and, if using, the vanilla.
  • Pour into a dish or mold, and refrigerate for at least 6 hours, or overnight. Garnish with shaved chocolate just before serving.

Nutrition Facts : Calories 265.4 calories, Carbohydrate 43.7 g, Cholesterol 11.7 mg, Fat 8.3 g, Fiber 2.1 g, Protein 6.1 g, SaturatedFat 4.8 g, Sodium 60.9 mg, Sugar 35.4 g

VANILLA BLANCMANGE



Vanilla Blancmange image

This pudding base can be flavored or colored. I like to add rice, butter, and cinnamon for rice pudding. Or almond extract with a mint leaf and a couple of pine nuts on top for something simple but elegant.

Provided by cap5258

Categories     World Cuisine Recipes     European     French

Time 1h15m

Yield 4

Number Of Ingredients 5

½ cup white sugar
3 tablespoons cornstarch
⅛ teaspoon salt
2 cups milk
½ teaspoon vanilla extract

Steps:

  • Combine sugar, cornstarch, and salt together in a saucepan. Slowly add milk while stirring. Bring to a simmer over low heat and cook for 5 minutes. Stir in vanilla extract and pour into four 1/2-cup custard cups. Refrigerate until thickened, about 1 hour.

Nutrition Facts : Calories 182.2 calories, Carbohydrate 36.2 g, Cholesterol 9.8 mg, Fat 2.4 g, Fiber 0.1 g, Protein 4 g, SaturatedFat 1.5 g, Sodium 123.3 mg, Sugar 30.8 g

BLANCMANGE



Blancmange image

Our easy blancmange uses only a handful of thrifty ingredients. This retro, milky dessert is infused with lemon and can be topped with juicy fresh berries.

Provided by Esther Clark

Categories     Dessert

Time 30m

Number Of Ingredients 7

vegetable oil , for the mould
10 sheets gelatine
40g cornflour
1.2l whole milk
4 large lemons , zest peeled
300g caster sugar
150g mixed fresh berries , to serve (optional)

Steps:

  • Oil a 1.2-1.5 litre jelly mould, then set aside. Soak the gelatine in cold water following pack instructions. Mix together the cornflour with 6 tbsp of the milk and pour into a saucepan. Add the remaining milk, lemon peel and sugar, then bring to a boil. Lower to a medium-low heat and whisk continuously until thickened enough to coat the back of a spoon (around 8-10 mins).
  • Squeeze any excess water out of the gelatine, then stir into the warm milk mixture to dissolve. Set aside to cool down for 5 mins. Discard the lemon peel, pour the mixture into the prepared jelly mould and put in the fridge to set overnight.
  • When ready to serve, bring a kettle of water to the boil and pour into a large heatproof bowl. Dip the mould in the water, holding it there for 1 min. Turn the blancmange out onto a serving plate, and top with a handful of fresh berries, if you like.

Nutrition Facts : Calories 274 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 44 grams sugar, Fiber 0.2 grams fiber, Protein 7 grams protein, Sodium 0.18 milligram of sodium

BLANCMANGE



Blancmange image

A good blancmange will have a slight wobble but not be so firm that it feels (as Amanda Hesser once wrote) like "eating a rubber ball." I like the amount of gelatin here; if you don't, decrease it by ¼ teaspoon and say a prayer, which will probably be answered. Your chosen mold doesn't matter: I have used tart pans and spring-form pans and old blancmange molds, which are easy to find (or at least fun to seek).

Provided by Tamar Adler

Categories     custards and puddings

Time 50m

Yield Serves 6

Number Of Ingredients 11

1/2 cup hazelnuts or almonds
1 cup whole milk, divided
2 strips lemon peel, peeled off with a peeler
2 cardamom pods, lightly smashed once
1 1/2 cups heavy cream, divided
1 (1/4-ounce) package unflavored gelatin
1/2 cup granulated sugar
Tiny pinch of salt
A few drops vanilla
Flavorless vegetable oil
Amarena cherries marinated in syrup, or other candied fruit (optional)

Steps:

  • Grind the nuts in a food processor to medium fine. Combine them with 2/3 cup of milk, lemon peel, cardamom and 1/2 cup of the cream in a small saucepan, and bring to just below a simmer, over medium heat. Turn off heat. Let steep 15 minutes. Sprinkle gelatin over remaining milk in a wide shallow bowl or gratin dish. Let bloom 10 minutes.
  • Strain nut-milk-cream through a chinois or a sieve lined with a double layer of cheesecloth into a bowl. Firmly press the liquid through the cloth.
  • Return the liquid to a clean saucepan, add the sugar and salt and heat over low, stirring until dissolved. Add the bloomed gelatin and stir well until thoroughly dissolved. Don't let the mixture come to a simmer. Stir in the vanilla. Set pan into a bowl of ice and cold water, and stir occasionally until cooler than your finger and the consistency of egg whites. If it sets too much, remove from cold water and whisk well.
  • Beat the remaining cup of cream to just past soft peaks. Add a little of the whipped cream to the jelling nut-milk mixture to loosen, then add to the remaining whipped cream, folding thoroughly but gently. Brush a 6-to-7-inch cake pan or mold completely with vegetable oil. Add blancmange to oiled mold. Cover the surface directly with plastic, and chill, at least 6 hours or overnight. To serve, remove the plastic wrap, and lightly run a sharp knife around the blancmange's edge. If you've used an old, pretty mold, you may have to dunk it briefly in hot water to get it to release. Put an inverted plate over its top, and flip. Top with cherries or candied fruit or nothing at all.

Nutrition Facts : @context http, Calories 386, UnsaturatedFat 15 grams, Carbohydrate 23 grams, Fat 32 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 15 grams, Sodium 67 milligrams, Sugar 21 grams, TransFat 0 grams

BLANC-MANGER



Blanc-Manger image

Provided by Dorie Greenspan

Categories     dessert

Time 20m

Yield 6 servings

Number Of Ingredients 7

1 1/2 cups heavy cream, chilled
3/4 cup whole milk
3/4 cup ground almonds
1/2 cup sugar
1 packet powdered gelatin
1 to 2 tablespoons kirsch or 2 teaspoons pure vanilla extract
1 cup raspberries or assorted soft ripe fruit cut in small cubes

Steps:

  • Fill a large bowl with ice cubes and cold water. Have ready a smaller bowl that fits into the ice-water bath.
  • Whip cream until it holds soft peaks. Refrigerate.
  • Bring milk, almonds and sugar to a boil over medium heat, stirring occasionally to make certain the sugar dissolves. While milk heats, put gelatin and 3 tablespoons cold water in a microwave-safe bowl or a saucepan. When the gelatin is soft and spongy - it should take about 2 minutes - heat it in a microwave oven for 15 seconds (or cook it over low heat to dissolve). Stir the gelatin into the hot milk mixture, and remove the saucepan from heat.
  • Pour the hot almond milk into the small reserved bowl, and set the bowl into the ice-water bath. Stir in kirsch or vanilla, and continue to stir until the mixture is cool but still liquid; you do not want the milk to gel in the bowl.
  • Very gently fold the cold whipped cream into the almond milk with a rubber spatula, then fold in the berries. Spoon the blanc-manger into an 8-inch cake pan that is 2 inches high, and refrigerate until set, about 2 hours. The blanc-manger can be covered and kept in the refrigerator for up to 24 hours.
  • To unmold the blanc-manger, dip the cake pan up to its rim in hot water for 5 seconds, then wipe the pan and invert the blanc-manger onto a serving plate. Serve immediately or chill until needed. Serve raspberry coulis on the side.

Nutrition Facts : @context http, Calories 394, UnsaturatedFat 13 grams, Carbohydrate 26 grams, Fat 29 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 15 grams, Sodium 47 milligrams, Sugar 21 grams, TransFat 0 grams

BLANCMANGES WITH RASPBERRY SAUCE



Blancmanges with Raspberry Sauce image

Categories     Milk/Cream     Blender     Food Processor     Dessert     Bake     Raspberry     Almond     Chill     Gourmet

Yield Serves 6

Number Of Ingredients 8

1 1/2 cups blanched whole almonds (about 8 ounces)
1 1/2 cups milk
1/8 teaspoon almond extract
2 teaspoons unflavored gelatin
2 tablespoons cold water
1/2 cup sugar
1 cup well-chilled heavy cream
two 10-ounce packages thawed frozen raspberries in syrup (do not drain)

Steps:

  • Preheat oven to 350°F. Lightly oil six 1/2-cup ramekins.
  • Spread almonds in a shallow baking pan and toast in oven until pale golden, 7 to 8 minutes. Cool almonds completely.
  • In a food processor process almonds with milk 2 minutes, or until mixture is very thick but not completely smooth.
  • Rinse a thin kitchen towel in cold water and wring out as much water as possible. Spread towel in a large sieve set over a bowl or large glass measure and pour almond mixture into towel. Wrap towel around mixture and squeeze almond milk (about 1 cup) from towel into bowl or measure, discarding almonds. Stir in almond extract and a pinch salt.
  • In a small bowl sprinkle gelatin over water and let stand 1 minute.
  • In a small saucepan combine almond milk and sugar and cook over moderate heat, stirring, until sugar is dissolved. Add gelatin mixture and cook, stirring, until gelatin is dissolved. Transfer almond mixture to a metal bowl set in a larger bowl of ice and cold water and cool, stirring constantly, just until the consistency of raw egg white. Remove bowl from ice water.
  • In a bowl with an electric mixer beat cream until it holds stiff peaks and whisk about one fourth into almond mixture to lighten. Fold in remaining cream gently but thoroughly and spoon mixture into ramekins. Chill blancmanges, covered loosely with plastic wrap, until set, at least 2 hours and up to 24.
  • In a blender or food processor purée raspberries with syrup and force through a fine sieve into a bowl. Sauce may be made 1 day ahead and chilled, covered.
  • Fill a small bowl with very hot or boiling water and dip ramekins, 1 at a time, into water 10 seconds. Unmold each blancmange onto a dessert plate and serve with sauce.

BLANCMANGE



Blancmange image

Yes, it IS the Blancmange recipe! Actually, it's pretty good. I made it for my kids when they were younger. The term blancmange is derived from the Middle English blankmanger, from Old French blanc mangier : blanc, white (of Germanic origin) + mangier, to eat, food (from Latin manducare). Several medieval recipes for blancmange have survived, and the dish is mentioned in the prologue to Geoffrey Chaucer's Canterbury Tales.

Provided by Queen Dragon Mom

Categories     European

Time 6h15m

Yield 5 serving(s)

Number Of Ingredients 8

3 cups milk, divided
1/4 cup cornstarch
1/2 cup white sugar
1 teaspoon vanilla extract (optional)
2 cinnamon sticks
1 lemon peel, cut into strips
1 pinch ground cinnamon
3 ounces shaved semisweet chocolate, for garnish

Steps:

  • Place 1 cup of the milk into a saucepan. Add lemon peel and cinnamon sticks. Bring milk to a simmer over medium heat.
  • Meanwhile, in a small bowl, whisk together the cornstarch and sugar. Whisk remaining milk into the cornstarch mixture. When the milk in the pan begins to simmer, pour the cornstarch mixture into the saucepan in a thin steady stream. Whisk vigorously and increase heat just a bit to bring the mixture to a gentle boil. Allow the mixture to boil for about 20 seconds while continuing to whisk, then remove from heat.
  • Remove the lemon peel and cinnamon sticks. Stir in the pinch of cinnamon and, if using, the vanilla.
  • Pour into a dish or mold, and refrigerate for at least 6 hours, or overnight. Garnish with shaved chocolate just before servin.

Nutrition Facts : Calories 280.8, Fat 14.3, SaturatedFat 8.8, Cholesterol 20.5, Sodium 76.4, Carbohydrate 37.7, Fiber 2.9, Sugar 20.1, Protein 7

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BLANC MANGER - HAITIAN RECIPES
Blanc manger. Recipe by: Haitian Recipes. INGREDIENTS. 2 1/2 cups of heavy cream; 1 packet of unflavored gelatin; 1/3 cup of coconut milk; 1/2 cup of confectioner/powdered sugar ; 1 tsp of cinnamon powder; 1/2 tsp of almond extract; 1 tsp of vanilla extract; DIRECTIONS. STEP 1: Empty a packet of unflavored gelatin onto a bowl. Pour a small amount of boiled water and …
From haitian-recipes.com


BLANC MANGER RECIPE | RECIPESPRO - FREE RECIPES FOR QUICK AND …
Get the best blanc manger recipe by downloading the DailyRecipeGuide™ toolbar. Access free recipes, cooking tips and free daily meal plans with just one click! With these free printable recipes, you can start enjoying quick, easy, and delicious meals. Simply download & install to get instant access to thousands of recipes - enjoy the Best ...
From recipes-pro.com


BLANC MANGER - HISTORICAL COOKING CLASSES
2020-02-26 Blanc manger . The French court cook Guillaume Tirel (1310- 1395), also known as Taillevent, wrote a recipe for ‘blanc manger for Lent’ (white food) in his masterpiece Le Viandier. The same type of dish can be found in every cooking manuscripts from the 14 th and 15 th century, usually in multiple versions. Generally, the dish only included ...
From historicalcookingclasses.com


COCONUT BLANCMANGE - IT IS A KEEPER
2016-03-16 Instructions. Heat water on stove on a low to medium heat. Add gelatin to water and dissolve. Add evaporated and condensed milk to gelatin mix till all gelatin is dissolved and mixture is warmed through. Remove from heat and add vanilla, coconut milk and nutmeg. Pour into molds/dishes and refrigerate till set.
From itisakeeper.com


BLANC MANGER - RECIPES - MUSO CO., LTD.
Recipe; Blanc Manger; Blanc Manger . Ingredients for six servings. Kanten flakes 2 teaspoons (4g) Water 100 ml; Soymilk 300 ml; Organic Amazake 100g; Kudzu 1 tablespoon (6g) Lemon juice 1 teaspoon (Apple sauce) Apple juice 1 cup (200ml) Natural Salt a pinch. Kudzu 5g. Seasonal fruits for decoration; Directions . Pour water into a pan and sprinkle with Kanten and …
From muso-intl.com


HAITIAN RECIPES :: | HAITIAN FOOD RECIPES, MEXICAN FOOD ... - PINTEREST
Blanc Manger - See details. Haitian Recipes. 3k followers . Dessert Drinks. Yummy Drinks. Dessert Recipes ... This recipe is simple, but gives sensational result. A. andise altine. Housewife Life. Raw Food Recipes. Gourmet Recipes. Vegetarian Recipes. Donut Recipes. Accra. United by a complex history, the Caribbean is made up of four parts – the English …
From pinterest.com


BLANC-MANGER COCO | AZ MARTINIQUE
2022-05-29 Bring the milk to a boil. Lightly soften the gelatin sheets in cold water then add them to your saucepan along with the grated coconut. Let stand 2 to 3 minutes. Whip the whipped cream and the sugar into a whipped cream. As soon as the coconut milk has cooled, add it delicately to the whipped cream, then stir everything.
From azmartinique.com


BLANC MANGE MICROWAVE RECIPE - FOOD NEWS
Easy Microwave Blancmange Recipe by cookpad.japan. Warm over low heat or microwave for 20 seconds on high until melted; stir until smooth. In a large mixing bowl, using a wire whip, mix the yogurt, sugar, and almond flavoring. Add the melted gelatin, stirring to blend. In a medium mixing bowl, beat heavy cream to soft peak stage. Gently fold in ...
From foodnewsnews.com


BLANCMANGE RECIPE | MYRECIPES
Recipe by Cooking Light June 2001 Pin Print More. Facebook Tweet Email Send Text Message. Gallery. Recipe Summary. Yield: 9 servings Nutrition Info. Advertisement. Ingredients. Ingredient Checklist. 2 envelopes unflavored gelatin ; 4 ½ cups 1% low-fat milk, divided ; 1 ⅓ cups sliced almonds, toasted ; ½ cup sugar ; ¼ teaspoon salt ; ¼ teaspoon almond extract ; 8 ounces …
From myrecipes.com


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