Best 10 Blancmange Recipes

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Blancmange is a classic French dessert with a rich and creamy texture that has been enjoyed for centuries. Traditionally made with milk, sugar, cornstarch, and flavorings, it is often served with a fruit sauce or compote. This versatile dish can be made with a variety of ingredients, offering a range of flavors and textures to suit any palate. From the classic vanilla blancmange to more modern variations like chocolate, raspberry, and pistachio, there is a blancmange recipe for everyone to enjoy. Whether you are looking for a simple and elegant dessert or a more elaborate creation, this article provides a collection of delicious blancmange recipes that are sure to impress.

Here are our top 10 tried and tested recipes!

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.

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

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

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

CHOCOLATE BLANCMANGE



Chocolate Blancmange image

Recently I was given a box of old cookbooks and cooking magazines. (yea!) This yummy and impressive looking recipe comes from one of those-Family Circle Great Desserts. Chill time is 3 hours.

Provided by Kaarin

Categories     Dessert

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

1 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
3 ounces unsweetened chocolate, cut up
3 cups milk
1 1/2 teaspoons vanilla
whipped cream, to garnish

Steps:

  • Combine sugar, cornstarch, salt and chocolate in a medium saucepan; gradually stir in milk.
  • Cook over medium heat, stirring constantly, until chocolate melts and mixture is thickening; bring to a boil for 1 minute.
  • Remove from heat, and stir in vanilla.
  • Pour into a 3 cup jello mold; cover with plastic wrap and refrigerate until cold, about 3 hours.
  • When ready to serve, run a knife around the top, dip mold quickly in and out of hot water, then invert on a serving plate.
  • Garnish with whipped cream if desired.

MICROWAVE BLANCMANGE



Microwave Blancmange image

A simple, delicious vanilla pudding that can be either rich or skinny, depending on which milk you use (whole, low fat, etc.) and if you do or do not add the butter. Comfort food from my childhood with an updated method.

Provided by Thistley

Categories     Dessert

Time 5m

Yield 2 serving(s)

Number Of Ingredients 6

1 cup milk
2 tablespoons cornstarch
1 pinch salt
2 tablespoons sugar (optional)
1 teaspoon butter (optional)
1/16 teaspoon vanilla

Steps:

  • Combine milk, cornstarch, salt, and sugar in a 4 cup microwave safe bowl. Mix until sugar and cornstarch are dissolved. Cook in microwave on high until the mixture starts to foam up. Stir, then continue to cook, stirring at intervals, until it becomes thick and smooth. Remove from microwave and add butter and vanilla, stirring well, then pour into serving dishes. May be served warm or cold.
  • NOTE: Sugar substitute may be used in place of sugar but should be added with the vanilla after removal from the microwave. Butter is not necessary but gives it a richer flavor. If cooked too long, mixture will lose thickness.

CHOCOLATE BLANCMANGE



CHOCOLATE BLANCMANGE image

Categories     Chocolate     Dessert

Yield 4 people

Number Of Ingredients 5

3-4 level tbsps (60 ml) cornflour
568 ml (1 pint) milk
2 oz (50 g) melted chocolate (or 4 tblspn of cocoa powder)
3 tbsp (45 ml) sugar
1 tspn vanilla

Steps:

  • 1. Blend the cornflour to a smooth paste with 30 ml (2 tbsp) of the milk. 2. Boil the remaining milk and add itto the paste, stirring well. 3. Return the mixture to the pan and bring to the boil, stirring all the time, until the mixture thickens and cook for a further 3 minutes. Add sugar and chocolate to taste. 4. Pour into a 600 ml (1 pint) dampened jelly mould and leave for several hours until set. Turn out to serve with fresh fruit.

BLANCMANGE



Blancmange image

British white cornstarch pudding. Adapted from "EasyChef's 1,000,000 of the world's Best Recipes". Quite good.

Provided by Gary Helriegel1

Categories     Dessert

Time 21m

Yield 4-5 custard cups full

Number Of Ingredients 6

2 cups milk
1/2 cup milk
5 tablespoons cornstarch
1/4 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla

Steps:

  • Scald 2c of milk in a double boiler.
  • Combine other ingredients (1/2 c milk, cornstarch, sugar, salt) except vanilla, stir til smooth, and add to scalded milk.
  • Cook over boiling water, stirring constantly, til thickened and smooth.
  • Cover and cook 10 min, add vanilla, and put into custard cups.
  • Yield: 4-5 servings.

Nutrition Facts : Calories 187.1, Fat 5.6, SaturatedFat 3.5, Cholesterol 21.4, Sodium 148.4, Carbohydrate 28.9, Fiber 0.1, Sugar 12.6, Protein 5

VEGAN CRèME AU CAFé (VEGAN COFFEE BLANCMANGE)



Vegan Crème Au Café (Vegan Coffee Blancmange) image

Really economical dessert that is veganized from La Cuisine Raisonnée, the most valued cookbook in Quebec's pop culture.

Provided by Mad Maryno

Categories     Dessert

Time 22m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 cups soymilk
1/2 cup brewed espresso or 1/2 cup strong coffee, cold
5 tablespoons cornstarch
5 tablespoons cold water
5 tablespoons sugar
1 teaspoon vanilla extract
1 pinch salt

Steps:

  • In a pot over medium-low heat, put the soymilk, the coffee, the sugar and the pinch of salt.
  • In a small bowl, whisk the cornstarch with the cold water. Add to the pot.
  • Cook, stirring constantly for 15 to 20 minutes.
  • Add the vanilla.
  • Lightly oil a mold in a fancy shape or simply use a loaf pan, or 6 individual molds.
  • Put the mixture in the mold. Let cool then refrigerate for at least 2 hours.
  • Serve with "whipped cream" and chocolate shavings.

Nutrition Facts : Calories 100.3, Fat 1.2, SaturatedFat 0.2, Sodium 63.2, Carbohydrate 19.7, Fiber 0.9, Sugar 10.9, Protein 2.8

RICE BLANCMANGE (PUDDING) WITH CARAMELIZED COCONUT



Rice Blancmange (Pudding) With Caramelized Coconut image

Make and share this Rice Blancmange (Pudding) With Caramelized Coconut recipe from Food.com.

Provided by Boomette

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

1/3 cup long grain rice
1 egg
1/4 cup sugar
2 tablespoons flour
2 tablespoons rum (optional) or 2 tablespoons coconut rum (optional)
2 cups milk, warm
1 cup coconut milk
1 cup shredded coconut
2/3 cup brown sugar
1/3 cup water

Steps:

  • In a casserole, cook rice in a big quantity of boiling water until tender, about 20 minutes. Drain and set aside.
  • In another casserole, not on heat, whip egg, sugar and flour until mixture is homogeneous. Add rum, milk and coconut milk. Stir at low heat until it thickens. Remove from the heat and incorporate the cooked rice.
  • Spread the bland mange (pudding) in individual serving dishes, cover with a plastic wrap and put in fridge.
  • Caramelized Coconut :.
  • Put parchment paper on a baking sheet. Rinse coconut with hot water in a strainer while shaking it.
  • In a non-stick skillet, dissolve brown sugar in water.
  • Add coconut and cook until liquid has evaporated and coconut is golden. Spread coconut on the parchment paper and let cool.
  • When ready to serve, garnish the cold blanc mange with caramelized coconut.

Nutrition Facts : Calories 408.1, Fat 18.1, SaturatedFat 14.8, Cholesterol 46.6, Sodium 127.2, Carbohydrate 57.7, Fiber 2, Sugar 41.7, Protein 6.5

Tips:

  • Use the freshest ingredients possible. This will ensure that your blancmange has the best possible flavor and texture.
  • Don't overcook the milk mixture. If you do, the blancmange will be too thick and rubbery.
  • Be patient when straining the milk mixture. Take your time and make sure to get rid of all of the lumps.
  • Chill the blancmange for at least 4 hours before serving. This will allow it to set properly.
  • Garnish the blancmange with fresh berries, whipped cream, or chopped nuts before serving. This will add a pop of color and flavor.

Conclusion:

Blancmange is a classic dessert that is easy to make and can be enjoyed by people of all ages. With its creamy texture and delicate flavor, blancmange is a perfect dessert for any occasion. Whether you are serving it at a dinner party or a casual get-together, blancmange is sure to impress your guests.

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