Ingredients
- 1 ½ cups heavy cream, chilled
- ¾ cup whole milk
- ¾ cup ground almonds
- ½ 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
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Nutritional Information
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Nutritional analysis per serving (6 servings)
388 calories; 28 grams fat; 14 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 2 grams dietary fiber; 21 grams sugars; 8 grams protein; 84 milligrams cholesterol; 45 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
6 servings
Preparation
- 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.
Dining and Cooking