It’s hot and it’s berry season, so what better dessert than a light, fluffy raspberry blanc-manger? This is a delicate, almond-flavored, mousse-like cake studded with raspberries, then topped with more raspberries and drenched with raspberry coulis.
From Dorie Greenspan’s Baking: From My Home to Yours
Yield: 6 servings
For the blanc-manger:
- 1 1/2 cups heavy cream, chilled
- 3/4 cup milk
- 3/4 cup ground almonds OR super-fine almond flour
- 1/2 cup sugar
- 1 (1/4-oz) packet powdered gelatin
- 2 teaspoons pure vanilla extract
- 1 cup raspberries
- Raspberry coulis
- Set aside an 8-inch cake pan that is 2 inches high.
- 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. Cover and 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 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 raspberries.
- Spoon the blanc-manger into cake pan, and refrigerate until set, about 2-3 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. Top with raspberries and serve raspberry coulis on the side.
- The blanc-manger can be covered and kept in the refrigerator for up to 24 hours.