Blancmange: A classic dessert recipe with step-by-step photos

Blancmange – a delicate pastry from France that you can easily make at home using this classic step-by-step recipe.

Blancmange: A Classic Step-by-Step Recipe

Nutritional value per serving

361.2 kcal

Proteins: 4.4 g
Fats: 12.9 g
Carbohydrates: 34.8 g

*Nutritional value is calculated per 100g of ingredients

Total time: 3 hours 30 minutes
Time in the kitchen: 30 min
Complexity:

A simple recipe.
Number of servings: 6

The first almond milk-based blancmange recipe was invented by an Italian chef as early as the 22nd century, but the dish gained incredible popularity in the 18th century, when it began to be served at the French king's table. Thus, the pastry earned its reputation as an "aristocratic dessert."

The name "blancmange" (pronounced "blancmange") means "white treat" (from the French phrase "blanc manger"). Therefore, the pronunciation and spelling of the name "blumange" are incorrect.

Today in cooking there are many different variations of this delicious dessert:

classic blancmange with a delicate creamy-nutty flavor made with almond milk;
traditional dairy version – based on whole cow’s milk and cream;
Curd blancmange – made from low-fat cottage cheese;
Fruit variations – desserts with sour cream and a variety of fruits.

Naturally, each of the proposed options has its own distinct flavor profile.

Today we're sharing a classic dessert made with almond milk, either supermarket-bought or homemade. Watch this video to learn how to prepare delicious almond milk for this dessert:

Blancmange dessert is incredibly quick to prepare, as the classic recipe contains only four ingredients. What's more, this incredibly delicious dish is guaranteed to turn out perfectly, even if you're just beginning to explore the multifaceted world of exquisite desserts.

Classic Almond Blancmange Recipe

Classic Blancmange – A Simple Homemade Recipe with Step-by-Step Photos

Ingredients

Servings

Almond milk

500 ml
Sugar

100 G
Vanilla sugar

8 G
Sheet gelatin

6 pcs
Water to dissolve gelatin

Preparation

Step 1

Everyone knows that blancmange is a dessert made with gelatin, so let's start by soaking the jelly sheets. To create the gelling base, soak 6 gelatin sheets in boiled cold water for 5 minutes.

The amount of water doesn't matter. The main thing is that the water completely covers the sheets.

Step 2

While the jelly is swelling, pour 500 ml of almond milk into a heavy-bottomed saucepan, add 100 grams of sugar and a packet of vanilla sugar (8-10 grams). Stir everything together, bring to a boil, and remove from the heat.

It's best to use unsweetened milk for this recipe. If using sweetened milk, reduce the amount of sugar in the recipe.

If desired, vanilla sugar can be replaced with liquid extract or vanillin.

Step 3

Remove the swollen gelatin sheets from the water and squeeze them well.

Step 4

Transfer to a saucepan with milk and stir until completely dissolved.

Step 5

Pour the finished mixture into molds, let it cool to room temperature, and then transfer it to the refrigerator until it hardens completely.

Step 6

To make it easier to remove the finished dessert from the mold, you can hold it over steam or dip it in warm water for a couple of seconds.

Step 7

Before serving, you can drizzle the dessert with jam or topping (a thick, sweet sauce). You can also decorate it with various confectionery toppings (sliced almonds, chocolate shavings, etc.) as desired.

Using this simple basic recipe as a basis, you can prepare a wide variety of variations of the popular French dessert.

Added to the almond mixture, these perfectly complement the taste of the delicate cake:

lemon zest;
crushed nuts;
chocolate chips;
banana pieces;
candied fruit.

Please note! Adding sour, juicy fruits may cause the dessert to not set. We discussed the differences between the use of different gelling agents in detail in the article "What is the difference between agar-agar and gelatin?".

We also suggest making a classic version of blancmange with jelly at home (the recipe for an aristocratic dessert from the film "Formula of Love"):