This week Susan of sticky, gooey, creamy, chewy chose Raspberry Blanc-Manger for the TWD bakers to create. Go ahead and checkout Susan’s blog, she just revamped it and it looks awesome!
Since I joined TWD on Saint Patrick’s Day, I’ve baked many new goodies and quite a few that I wasn’t able to even pronounce before. Here’s another one to add to the list. Raspberry Blanc-Manger is pronounced as Raspberry “blah-mahn-jhay”.
Another first for me, first time to use gelatin. I wish I had taken a picture of the gelatin after I added the cold water. After putting them together, it’s suppose to look soft and spongy. I was wondering if I should mix it together but the instructions didn’t say so. After I checked on my milk/almond mixture I looked back at the gelatin and can you believe it – it really was soft and spongy without my having to mix them together! Amazing. After 15 seconds in the microwave it was liquified and ready to be added to the milk/almond mixture.
Another first was using ground almonds. I didn’t have enough almonds to finely ground enough for 3/4 cup so I went to Trader Joes (Thanks to Nancy’s of The Dogs Eat the Crumbs tip in the P&Qs) and bought a bag. Not exactly sure what I’ll do with the rest of the bag – any suggestions?
This was a really easy recipe considering that it was the first time I used gelatin and was a little frazzled about the instruction to boil the milk/almond mixture and ‘Meanwhile, do the gelatin’. I’m not very good at doing things at the same time and tend to stress myself out in the meantime. But this recipe must be very forgiving because I was able to do it without any problems (well, except for forgetting to turn the burner off and wondering why the bottom of my saucepan looked all brown and burnt…).
You very gently fold in the whipped cream with the cooled milk/almond mixture. Well there was nothing gently about my folding. It started out gently enough but it wasn’t getting all mixed up so I ended up man-handling it quite a bit. Same thing when I added the raspberry bits. Speaking of those bits, I was worried that adding the raspberry bits would turn the blanc-manger into a pink-manger instead since the raspberries were so juicy. But it seemed to hold its creamy color. Here’s a picture of it before going into the refrigerator to set:
And who knew that something so sweet tasting as Raspberry Coulis would be soo simple to make? Just puree some raspberries with some sugar and there you have it. I halved the recipe because I didn’t think we’d use all of the coulis and it was more than enough. The only difficult part is straining the seeds out. Bleah, they look soo creepy when they’re strained.
So the picture in Dorie’s book looks really beautiful. I knew I wouldn’t be able to duplicate it so I had the brilliant idea of piping the coulis so that the raspberries would be centers of flowers. HAH! Um, I guess I should have figured out it’s impossible to pipe liquid. I did the best I could and actually rather like the outcome. I think it would have looked nicer with some of the coulis draping the side but it looked very not pretty (it’s on the side of the picture that you can’t see in the top photo).
Serving it for dessert, I added more coulis – coloring in the circles so that it looks like I intentionally glazed it. It looks so pretty with the red of the raspberry and the creamy color of the blanc-manger sitting on a pretty blue dish.
If you don’t have Dorie’s book, Baking From My Home to Yours, go and buy it now! You too can have this light, flavorful dessert after dinner tonight! Or if you just want to preview one of her recipes, visit Susan at sticky, gooey, creamy, chewy for the recipe. It’s a great treat on a hot summer day!
Last Week: Brioche Plum Tart
Next Week: Vanilla Ice Cream