Ever since I was a wee sprout and read Louisa May Alcott’s classic, Little Women, I have wondered what “blancmange” was. In fact, I remember being riveted by everything the March sisters consumed in that book. See, I was already prepping for Tuesdays with Dorie!
Well, today, the mystery of blancmange, or blanc-manger, has been solved. And I am in LOVE. Basically, it is the French version of panna cotta, a cream and gelatin dessert that I adore. I mean, it has cream, right? And cream is the precursor to butter? What’s not to like?
I followed the recipe pretty much, using blueberries, low fat milk (ridiculous, I know, in light of the cream), halving the vanilla extract, and substituting a teaspoon of almond extract for it. I also used blueberries, and was able to fill two medium sized copper molds that belonged to my mother. This is not a “light” dessert it terms of calories, but it tastes like one. I really liked the addition of the almond extract, and the contrast of the blueberries with the cream. I thought the dessert was refreshing, sophisticated and – thank goodness – not too sweet!
Thanks to Susan of Sticky, Gooey, Creamy, Chewy for choosing the recipe, and answering the question of “what I blancmange?” You can find the recipe on her blog, or in Dorie’s book.
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15 users responded in this post
This is beautiful! The blueberries with a hint of almond would be so tasty! What a gorgeous summer dessert!!
I love that you were able to use your mom’s molds! Isn’t it funny how you read about this dessert as a kid and now you’re making it! I wish I’d used blueberries, the raspberries were almost too delicate.
You are so much more observant than me… I read that book and have no recollection of blancmange, LOL.
I agree… it seems so light but isn’t a guilt-free dessert at all.
Anyway, yours looks wonderful and I love that you did it in a decorative mold. I must try that next time.
What a great idea to add almond extract! Guess I’ll have to make it again soon. May try a different berry just for fun.
I’m also prepare for eat this lovely flavor.
That’s so pretty. Love your mother’s copper moulds too. I think I’m in love with these as well. The panna cotta was a fave with me; looks like I’ve discovered it’s French cousin with this weeks TWD! Gorgeous!
Absolutely gorgeous.
Gorgeous – I love the mold you used! Your version with the blueberries and almond extract sounds yummy!
I loved Little Women – such a wonderful book! Exciting to finally figure out what a blancmange is 🙂
GORGEOUS! I love that mold! And I loved this with blueberries! And I LOVE little women. Seriously. Read the book a million times. Watched the movie (Winona Ryder/Susan Sarandon/Gabriel Byrnes) a trillion times. This past Christmas, I watched a marathon of all of the versions of LW on AMC… Loved the June Allyson/Elizabeth Taylor one. I love, love, love that story.
Love your loving mold! I didn’t care for how whipped creamy this was, so after unmolding it and trying it, I turned it in to ice cream. I also didn’t do fruit–I used hazelnuts and Nutella!
Wow, such a nice dessert…love the blueberries in it and the molding is very cute.
Your blanc manger looks wonderful. Love the mold and love that you used blueberries.
I have been wanting to make this ever since I read Dories book. I dont remember it from Little Women but wow I am glad you had your chance. It looks beautiful and creamy.
That’s so pretty–I love the mold you used. And thank you so much for the Little Women reference. I knew that I had read about “blancmange” before, but couldn’t figure out where!