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Blanc Manger

You find the video of making the Blanc Manger here: http://keikos-cake.com/blanc-manger

Blanc Manger

Milk 200 g (7.1 oz.)

Almond slices 60 g (2.1 oz.)

Sugar 50 g (1.8 oz.)

Gelatine (3½ leafs) 6 g (0.2 oz.)

Amaretto 30 g (1.1 oz.)

Heavy cream 200 g (7.1 oz.)

Orange jelly

Orange juice 150 g (5.3 oz.)

Gelatine (2 leafs) 3 g (0.1 oz.)

Sugar 6 g (0.2 oz.)

(optional)

Oranges 3-4 (for 6-8 portions)

Fruits for decoration

If you use gelatine powder

instead of leaves, dissolve the

powder in a little cold water.

Use five parts of water for one

part of gelatine. (for example: dissolve 6 g gelatine

in 30 g cold water)

The sugar for the orange jelly

is optional. If the orange juice

already is rather sweet, just

omit the additional sugar.

Amaretto is an Italian almond

liqueur. If you don‘t have it or

don‘t want to use alcohol in

your dessert, use a few drops

of almond essence instead.

Also increase the amount of

heavy cream to 230 g (8.1 oz).

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Cut the oranges in halves and remove the

pulp.

Use small tartlet pans or something similar to

hold the orange halves.

Mash the orange pulp and strain it through a

sieve to get the orange juice.

We will use it for the orange jelly.

Blanc manger

Spread the almond slices on a baking sheet

(with baking paper) and roast them for 10

minutes in your pre-heated oven at 170°C

(338°F).

Bring the milk together with the roasted

almonds to a simmer.

Take away from the heat and cover with a

plate. Set aside for ten minutes to let the

flavors infuse.

Soak the gelatine in cold water.

Use an immersion blender to process the milk

and almonds into a smooth liquid.

Strain through a sieve (with filter paper/cloth)

to remove the remaining solids.

Squeeze the filter with the solids to get as

much of the liquid as possible.

Add some extra milk to get the required 200 g

(7.1 oz) of liquid.

Put the almond milk on heat.

Squeeze the gelatine and mix it together with

the sugar into the hot almond milk.

Set aside for now.

Whip the heavy cream to soft peak stage. Do

not beat too much. The whipped cream should

be rather runny (see video).

Put in the fridge.

Transfer the almond milk to another bowl and

stir over an ice bowl (i.e. bowl with frozen

water or water with ice cubes) until the almond

milk thickens a little.

Mix in the Amaretto (almond liqueur).

Add the whipped cream in two steps. Use a

wire whisk to mix in the whipped cream.

Finally, stir with a spatula to get a smooth

consistency.

Fill the cream into the orange halves and put

them in the fridge.

Orange jelly

Soak the gelatine in cold water.

Heat some of the orange juice in the

microwave.

Squeeze the gelatine and mix it into the hot

orange juice.

Optional: add the sugar. (not needed if the orange

juice is already rather sweet)

Pour the hot juice back to the remaining

orange juice and stir.

Put in the fridge until the jelly firmed.

Cut the jelly into little cubes with a knife.

Place orange filets on the blanc manger.

Top with the orange jelly.

Decorate as you like. I use raspberries,

blueberries and mint leafs.

Always store the dessert in the fridge. It will be

fine for 2-3 days.

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