When I read that Susan of Sticky, Gooey, Creamy, Chewy selected Raspberry Blanc-Manger as this week's TWD recipe, I immediately had a flashback to this:
I was a total new wave music fanatic in high school, and this recipe totally sent me into 80's flashback mode! :) But I digress...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!
16 comments:
Yours looks lovely.
Looks great!
Your blanc manger looks terrific! I didn't know what it was either - this was definitely a week for learning new things!
I've been lurking waiting for you to post your pix. Great job as usual!
~ingrid
I Wikipedia-ed it, too, because I had no idea what to expect. You picture is fabulous!
Looks fantastic! And yes, definitely better than the Middle Ages version...
Speaking of the 80's, I just went to a Pat Benetar concert last night. It was awesome!
Your blanc-manger looks beautiful!
I am getting my spoon now . . .
Little blanc-manger looks perfect.
Now, let me show my age!!! Sorry, never heard of Blind Vision which several bloggers have mentioned.
Your picture is stunning! I loved cooking without the oven for this one too--perfect for summer!
It looks great!
I feel like I should know that band, but they don't sound familiar.
Your blanc manger looks perfect!
Wow, yours looks awesome! I love the idea of it swimming in a pool of fruity goodness.
I'm still questionning myself about... how it is possible I missed your blanc-manger, 'cause c'mon... either we're space twins, or really, really... we both have great minds that think alike! LOL
One thing's for sure... we're probably about the same age... and both were perceived as pretty strange, when teenagers... huh?
Hummm... I wonder now, what else we have in common!
Okay, not to defeit the purpose of my visit-comment... yes! your blanc-manger is one of the prettiest I've seen, Linda!
your food pics are fantastic! yummm, i'ts almost jumping out at me!!
Your blancmange looks heavenly! But I do have one little question: why are you calling it a "blanc-manger"? I'm French and we call it blancmange. The old French would have been "blanc mangier," but that would be the equivalent of calling something by its Old English name.
Hi Anonymous-
I'm going by the spelling of the recipe provided in Dorie Greenspan's book.
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