Tuesdays With Dorie: Raspberry Blanc-Manger and You’re Invited to Join The Kitchen ReaderJuly 21, 2009
This week’s Tuesdays With Dorie recipe is Raspberry Blanc-Manger. What’s that? I didn’t know what it was either but if you read on, you’ll get the gist of it. Susan from Sticky, Gooey, Creamy, Chewy selected this oh-so-French recipe for the group to make this week. Check her blog for the recipe, or open your copy of Baking: From My Home to Yours to page 398.
What are those little hairs on raspberries?
What’s The Kitchen Reader and How Do I Join?
The scoop on the recipe is below. But first, I want to tell you about The Kitchen Reader. Jennifer from Cooking for Comfort contacted me and asked if I’d be interested in joining a foodie book club. I said yes and we put our heads together to come up with some ideas, Jennifer created the blog, and The Kitchen Reader was born. Check out the rules here (they aren’t too strict) and take a look at the list of books we’ve come up with so far here. Book suggestions are welcome, and members will vote for the next book we’ll read. Join us! You just need to have a blog…you don’t need to be a TWD member. The email address to sign up is on The Kitchen Reader blog.
OK, back to the Blanc-Manger
What I did: I made 1/3 of the recipe. I used skim milk instead of whole milk because that’s what I had in the fridge, but other than that I didn’t make any changes to the recipe.
How it went: This wasn’t difficult, but it did make a lot of dishes! Whip the cream (mixing bowl and whisk attachment), grind the almonds (mini food processor), heat the ground almonds, milk, and sugar (saucepan and spoon), dissolve the gelatin (small bowl), cool the hot liquid in an ice bath (two bowls), fold in the cream and raspberries (spatula). Plus miscellaneous measuring devices and a strainer, knife, and cutting board to prep the raspberries. It all came together nicely and I poured it into a mini-loaf pan and put it in the refrigerator to chill. And then I made raspberry coulis, which is easier than it sounds, but it generated a couple more dirty dishes.
It took a bit of coaxing to unmold it, but it came out nicely and looked impressive when I plated it with the coulis and some whole raspberries.
How it tasted: When I took a quick look at this recipe, I didn’t have a good idea of what this might taste like. When I told my husband that I made Raspberry Blanc-Manger, he said “Ah, Blanc-Manger came in 3rd in the Tour de France yesterday.” Ha ha.
We both liked this a lot! I liked the smooth, creamy texture and was happy that the gelatin didn’t make it firm and jello-y (though I like Jello!). I was also happy that I went the extra mile and made the coulis, because it was a nice touch. My husband said he was glad that it wasn’t custdar-y like a flan and he thought that it really showcased the fresh fruit.
Would I make this again?: I predicted this would be a no, but I was wrong. It’s so beautiful and tastes great; it would be a great dessert for guests (though my repertoire of desserts for guests exceeds the amount of guests that I actually have!). If I were to make this for guests, I’d probably put it on a base of a tart crust or a sponge cake, as suggested in the book.