📝 About This Recipe
Dating back to the Middle Ages, Blancmange is the epitome of understated elegance, evolving from a savory capon dish into this exquisite, snow-white almond cream. This version balances the delicate, nutty essence of high-quality almonds with a hint of floral rosewater, creating a texture that is impossibly smooth and lightly trembling. It is a sophisticated, gluten-free alternative to panna cotta that celebrates the pure, clean flavors of traditional European confectionery.
🥗 Ingredients
The Almond Cream Base
- 1 cup Whole blanched almonds (unsalted)
- 2 cups Whole milk (full fat for best texture)
- 1 cup Heavy cream (36% milkfat)
- 1/2 cup Granulated sugar (superfine if available)
- 3 tablespoons Cornstarch (the traditional thickening agent)
- 1 1/2 teaspoons Gelatin powder (unflavored; helps the unmolding process)
- 2 tablespoons Cold water (to bloom the gelatin)
- 1/4 teaspoon Bitter almond extract (high quality)
- 1/2 teaspoon Rosewater (optional, for a Middle Eastern flair)
- 1 pinch Salt (fine sea salt)
The Raspberry Coulis & Garnish
- 1 1/2 cups Fresh raspberries (for the sauce)
- 2 tablespoons Powdered sugar (sifted)
- 1 teaspoon Lemon juice (freshly squeezed)
- 2 tablespoons Toasted flaked almonds (for crunch)
- 6 pieces Fresh mint leaves (small sprigs)
👨🍳 Instructions
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1
Begin by preparing the almond milk base. Place the blanched almonds in a food processor and pulse until they are finely ground, almost like a coarse meal.
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2
In a medium saucepan, combine the ground almonds, whole milk, and heavy cream. Bring to a very gentle simmer over medium heat, then immediately remove from heat, cover, and let steep for 30 minutes to extract the almond oils.
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3
While the milk steeps, sprinkle the gelatin powder over 2 tablespoons of cold water in a small bowl. Let it sit for 5-10 minutes to 'bloom' or soften.
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4
Strain the steeped almond milk through a fine-mesh sieve lined with cheesecloth into a clean bowl. Squeeze the almond pulp firmly to extract every drop of flavored liquid, then discard the solids.
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5
Return the strained almond liquid to the saucepan. In a small separate bowl, whisk the cornstarch with 2 tablespoons of the almond liquid to create a smooth slurry.
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6
Add the sugar, salt, and cornstarch slurry to the saucepan. Cook over medium-low heat, whisking constantly to prevent lumps or scorching on the bottom.
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7
Continue cooking until the mixture thickens enough to coat the back of a spoon (about 5-8 minutes). It should reach a gentle boil; let it bubble for 1 minute to cook out the raw starch taste.
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8
Remove from heat and stir in the bloomed gelatin, almond extract, and rosewater. Whisk until the gelatin has completely dissolved into the hot cream.
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9
Lightly oil six individual ramekins or a decorative 1-quart mold with a neutral oil (like almond or grapeseed oil). Pour the mixture into the molds.
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10
Allow the blancmange to cool to room temperature on the counter, then cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until firmly set.
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11
Prepare the coulis by blending the raspberries, powdered sugar, and lemon juice until smooth. Strain through a fine-mesh sieve to remove seeds and chill until serving.
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12
To unmold, briefly dip the bottom of each ramekin into a bowl of warm water for 5-10 seconds. Carefully run a thin knife around the edge and invert onto a dessert plate.
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13
Drizzle the raspberry coulis around the base of the blancmange and garnish with toasted flaked almonds and a sprig of fresh mint.
💡 Chef's Tips
For the smoothest texture, never skip the straining step; even tiny almond fragments can ruin the 'silk' effect. If you prefer a softer set (served in a glass rather than molded), omit the gelatin and increase cornstarch by 1/2 tablespoon. Avoid boiling the cream too vigorously after adding the cornstarch, as this can break down the starch bonds and make the pudding thin. Ensure your rosewater is 'food grade' and use it sparingly; it should be a whisper of fragrance, not a perfume. To prevent a skin from forming while cooling, press plastic wrap directly onto the surface of the cream.
🍽️ Serving Suggestions
Pair with a glass of chilled Vin Santo or a light Moscato d'Asti to complement the almond notes. Serve alongside a plate of crisp Langues de Chat (cat's tongue) cookies for a textural contrast. For a seasonal twist, swap the raspberry coulis for poached apricots or fresh sliced peaches. A cup of Earl Grey tea makes a wonderful afternoon accompaniment, as the bergamot pairs beautifully with the almond.