Blanc Manger. Copyright 2015 keikos-cake.com All Rights Reserved

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1 Blanc Manger Copyright 2015 keikos-cake.com All Rights Reserved

2 You find the video of making the Blanc Manger here: 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 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). The sugar for the orange jelly is optional. If the orange juice already is rather sweet, just omit the additional sugar. 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) This is a free gift for you from keikos-cake.com Enjoy!

3 Cut the oranges in halves and remove the pulp. Use small tartlet pans or something similar to hold the orange halves.

4 Mash the orange pulp and strain it through a sieve to get the orange juice. We will use it for the orange jelly.

5 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.

6 Soak the gelatine in cold water. Use an immersion blender to process the milk and almonds into a smooth liquid.

7 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.

8 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.

9 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.

10 Mix in the Amaretto (almond liqueur). Add the whipped cream in two steps. Use a wire whisk to mix in the whipped cream.

11 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.

12 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.

13 Cut the jelly into little cubes with a knife. Place orange filets on the blanc manger.

14 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.

15 Copyright 2015 keikos-cake.com All Rights Reserved

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