{TWD} Blackberry Blanc Manger (Will it win Wimbleton?)

This week's TWD assignment is what Dorie calls Blanc Manger, also commonly known as blancmange. Wikipedia says that it is "one of the few truly international dishes of medieval and early modern Europe." It falls in the category of "white dishes" and was originally made with almond milk, and chicken or fish and considered an ideal dish for the ill. It later became a dessert pudding with cream, eggs, and gelatin. Wow, interesting history, right? Although I’d never actually tasted blanc manger/blancmange I was long familiar with it from years of watching Monty Python. I knew that it's pronounced "blah mahnge" and that as a group, the desserts have a devious ambition to be tennis champions. Check out this video which features blancmanges and reveals that "they mean to win Wimbleton," - one particularly agile blancmange plays a Scotsman for the tournament final:




This is no ordinary boring dessert!

n.o.e. notes:

- The blancmange in the Monty Python video was obviously formed in a fancy mold (see the little ruffled knobs around the top edge?), so I decided that no ordinary round cake pan would suffice for my version of the dessert. I chose a vintage mold and an oval baking dish, and I decided to divide a full recipe between the two, and give one to my good friend D, who has celiac disease, as the dessert is gluten-free. A few weeks ago I had planned to give her a dacquoise, but had to abandon the plan when I ruined the ganache. I'd previously tried to give her some Hidden Berry Torte (that became Hidden Berry Trifle.) My fingers were crossed that this one would be a success! I figured I’d give her the one that most successfully unmolded…


- This dessert would also be suited to individual molds or ramekins.

- I found some ground almond meal/almond flour made by Bob’s Red Mill, which is much finer grind than I am able to achieve with my food processor.

- There is no "undo" button on the coulis. once it's on the white surface of the blanc manger, it's there. (And it starts to bleed into the white pretty quickly also.) Let's just say I need a bit of work on the "coulis drizzle" technique.

- For the blackberry coulis, I combined blackberries, lime juice and agave to taste, whirling it with the immersion blender.

- Oops, I forgot to save out any berries for garnish. Thank goodness for mint leaves!


the verdict:

The blanc manger is like a creamy vanilla mouse. We love "spoon foods" around here, so we thought it was deliciously refreshing. My husband's commented, "This stuff is really good. Not as good as ice cream, but really good."

My friend D was thrilled with her blanc manger, and sent me the following email:

"Are you sure it is without gluten…way too good….like, but better than, a crème brulee(sp)…not as overwhelmingly sweet. Wow…was it hard to make? I am going back for just a little more…"

The bottom line: this blanc manger was so versatile and fabulous, I wouldn't be surprised if it took Wimbleton after all. Move over, Roger Federer and Andy Roddick!

Note: I'm in the middle of celebrating my one-year blogiversary! As part of the festivities, I'm giving away a pretty cool pair of vintage baking pans. Stop by and leave a comment on that post by Friday, July 24, for your chance to win!!