Tuesday, July 21, 2009
TWD - Raspberry Blanc-Manger
This week’s TWD recipe is Raspberry Blancmanger and was chosen by Susan of Sticky Gooey Creamy Chewy. I have to admit, looking at all the photos in the book, this is probably the recipe I would be least likely to choose to make, and I was a little reluctant. But, OH MY GOODNESS, do not judge a book by its cover!! The blancmanger was absolutely delicious and the most fantastically easy summery pudding.
I imagined blancmanger to be a bit like cold curdled custard – I am not sure where I got this impression from, but I think the thing it is closer to is ambrosia, an easy pudding made with whipped cream, yoghurt and marshmallows. The blancmanger is made by combining milk warmed with sugar and ground almonds, lightly whipped cream and gelatine. You then fold through raspberries or the fruit of your choice. It is the middle of winter here, so not exactly raspberry season, so I bought some frozen raspberries which I defrosted on a paper towel before folding into the pudding.
I made a third of the recipe which made one cute little heart shaped pudding (pictured above) and a 10cm round pudding as well. I was a little nervous turning the pudding out, but I followed Dorie’s instructions to dip the container in hot water for a few seconds before turning out. It worked like a dream. We loved this pudding and I will certainly be making it again! Thanks to Susan for a great choice and for making me get out of my comfort zone.
See if the other TWDers enjoyed it as much as we did here.