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.
16 comments:
Oh, your little heart shaped pudding is so cute!!! I think you got the custard idea from the fact that, at least in Aussie households, blancmange is a custard like pudding (which I love ;)). I loved this too, and did the same as you with the frozen raspberries.
It looks great with the heart mold! I didn't think I'd like this either and I almost didn't make it, but it was a tasty surprise.
Oh, it looks so pretty with the heart mold. I'm glad it was a success.
What an adorable mold! Glad you ended up liking it.
The mold is so cute! Your blanc-manger turned out well and pretty.
Blanc-manger sounds so much better than the German word "Mandelsulz" ;-)
Ulrike @ Küchenlatein
Your blanc-manger looks sooo cute, love the heart-shape! I still have to make mine, despite my good intention I am once again late. Looks like I'll be making it tomorrow or late tonight as I'm going to the cinema with a friend.
It looks so pretty!
It's good to be challenged. Even though mine failed this week, I'm glad I tried.
Yours looks so delicate!
This looks absolutely delicious!
Love your heart mould!
I am glad you enjoyed this!
stunning--i love the mold!
wonderful heart shape you have there!
Oh, good idea, using a shaped mold for your blanc-manger. So cute!
I'm glad you enjoyed it. I was like you and was less than enthused at first, but then was pleasantly surprised.
I adore your heart-shaped pudding! I was also surprised by this one and would never have picked it out of the book (even with the photo!) to make. That's one of the things I love about our group.
Sounds like this one was a sleeper hit all around - I love the mold you used, the final product is just gorgeous!
Stunning Tammy. If you put that in front of me I would feel hesitant to eat it as it looks too beautiful to spoil - and I can't that about most desserts!!!!!!!! Usually there is NO hesitation I am ashamed to admit. Hugs from Raewyn
I love the heart mold! That looks beautiful.
Post a Comment