Until this week, I had no idea what a blanc-manger was. I did a little research on wikipedia, and this is what I found:
Blanc-manger is a sweet dessert commonly made with milk or cream and sugar thickened with gelatin, cornstarch or Irish moss, and often flavored with almonds. It is usually set in a mould and served cold. Although traditionally white, blancmanges are frequently given a pink color as well. Some similar desserts are Bavarian cream, vanilla pudding (in US usage), panna cotta, and haupia.Without question, Dorie Greenspan's version is infinitely better than that from the Middle Ages (blech)! I loved the simplicity in the preparation, and with a little effort, you are rewarded with a sophisticated looking and very delicious dessert. I also loved that this recipe didn't require turning on the oven.
The historical blancmange originated some time in the Middle Ages and usually consisted of capon or chicken, milk or almond milk, rice and sugar and was considered to be an ideal food for the sick.
Thank you Susan for this perfect summer pick! If you'd like to get your hands on this recipe, please visit Susan's blog. Not only is Susan a talented baker, but her photography is absolutely beautiful - total food porn!