📝 About This Recipe
A timeless classic that traces its roots back to the medieval courts of Europe, Blancmange is the epitome of elegant simplicity. This velvety, milk-based pudding is delicately scented with bitter almond and real vanilla, offering a clean, creamy profile that melts effortlessly on the tongue. It is a sophisticated alternative to panna cotta, thickened traditionally with cornstarch to achieve its signature 'wobble' and porcelain-white finish.
🥗 Ingredients
The Pudding Base
- 3 cups Whole milk (high-quality full fat milk is essential)
- 1/2 cup Heavy cream (for added richness)
- 1/2 cup Granulated sugar (superfine sugar works best)
- 1/3 cup Cornstarch (also known as cornflour)
- 1 piece Vanilla bean (split and seeds scraped)
- 1/2 teaspoon Almond extract (use pure extract, not imitation)
- 1 pinch Kosher salt (to balance the sweetness)
Raspberry Coulis
- 1 1/2 cups Fresh raspberries (thawed frozen berries also work)
- 2 tablespoons Confectioners' sugar (adjust based on berry tartness)
- 1 teaspoon Lemon juice (freshly squeezed)
Garnish
- 1/4 cup Slivered almonds (lightly toasted until golden)
- 6 pieces Fresh mint leaves (for a pop of color)
- 6-12 pieces Fresh raspberries (reserved for plating)
👨🍳 Instructions
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1
Prepare your molds or ramekins by lightly greasing them with a neutral oil (like almond or grapeseed) or rinsing them with cold water and leaving them damp to help the pudding release later.
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2
In a small bowl, whisk together the cornstarch and 1/2 cup of the cold milk until a smooth slurry forms with no lumps. Set this aside.
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3
In a medium heavy-bottomed saucepan, combine the remaining 2 1/2 cups of milk, heavy cream, sugar, and the pinch of salt.
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4
Add the vanilla bean seeds and the pod itself to the saucepan. Heat over medium heat, stirring occasionally to dissolve the sugar.
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5
Just as the milk mixture begins to simmer (look for small bubbles around the edges), remove the vanilla bean pod with tongs.
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6
Give the cornstarch slurry a quick whisk to re-incorporate, then slowly pour it into the simmering milk while whisking constantly.
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7
Continue to cook the mixture over medium-low heat, whisking vigorously for 2-3 minutes. The pudding should thicken significantly and become glossy.
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8
Remove the pan from the heat and stir in the almond extract. The aroma should be floral and nutty.
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9
Immediately pour the mixture into your prepared molds. Tap them gently on the counter to remove any trapped air bubbles.
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10
Press a piece of plastic wrap directly onto the surface of each pudding to prevent a skin from forming. Let them cool to room temperature.
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11
Transfer the molds to the refrigerator and chill for at least 4 hours, or preferably overnight, until completely set.
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12
While the pudding chills, make the coulis by blending the raspberries, confectioners' sugar, and lemon juice until smooth. Strain through a fine-mesh sieve to remove seeds.
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13
To unmold, gently press the edges of the pudding away from the mold with your thumb, or briefly dip the bottom of the mold in warm water for 5 seconds.
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14
Invert the pudding onto a dessert plate. Drizzle the raspberry coulis around the base, top with toasted slivered almonds, and garnish with fresh berries and mint.
💡 Chef's Tips
For the smoothest texture, always whisk the cornstarch into cold milk first; adding it to hot liquid directly will cause irreversible lumps. If you prefer a lighter version, you can substitute the heavy cream with more whole milk, though it won't be as luxurious. Toasting the almonds is a must—it provides a structural and flavor contrast to the soft, sweet pudding. Be careful not to boil the mixture too aggressively once the cornstarch is added, or the starch bonds may break and the pudding will turn thin. If you want a truly traditional flavor, add 1 tablespoon of rose water or orange blossom water at the very end of cooking.
🍽️ Serving Suggestions
Pair with a crisp, chilled Moscato d'Asti or a light Demi-Sec Champagne. Serve alongside shortbread cookies or almond tuiles for an extra crunch. For a winter variation, swap the raspberry coulis for a warm spiced poached pear. Excellent when served after a heavy meal as a refreshing, palate-cleansing finish. Complement the almond notes with a small glass of Amaretto liqueur on the side.