Meaning “white eat” in French, this blanchmange is similar to a panna cotta, but tastes like a marshmallow. Served cold and with fruit, this retro dessert is a refreshing ending to any meal. A quick note, if you don’t eat gelatin, either because of your diet or because it’s a texture thing, this is not going to be something you’ll enjoy. But if you love the taste of marshmallows, give this a go!
What you Need
- 5 sheets gelatin*
- 2 cups milk, separated
- 1/2 cup slivered almonds
- 1 1/2 tablespoons cornstarch
- 3/4 cup powdered sugar
- 1/4 teaspoon vanilla (optional)
- Raspberry jam
*Sheet gelatin, also known as leaf gelatin, is different than powdered gelatin. It is hard and breakable, requiring soaking before use. It can be purchased in any specialty shop.
How You Do It
- Prepare sheet gelatin according to instructions, for mine, I had to let soak in cold water for 10 minutes.
- While gelatin is being prepared, coat a cupcake tin in butter.
- Combine cornstarch, sugar, and 1/2 cup milk. Set aside.
- In a saucepan, combine the rest of the milk (1 1/2 cups) with the slivered almonds. Boil for 6 minutes, stirring often.
- Once done boiling, remove from heat and combine both milk mixture. Allow to cool for at least 10 minutes.
- Remove almonds using either a slotted spoon or strainer. Discard almonds.
- If desired, add in vanilla.
- Remove gelatin from water and squeeze out as much excess water as possible. Add to milk mixture and stir until dissolved.
- Pour into cupcake tin, filling to the tops. Stick into fridge, letting cool until firm.
- When ready to serve, remove from fridge and let sit at room temperature for 10 minutes. Gently pull along the edges of each blancmange to loosen; flip tin over and let them slide out.
- Decorate as desired.
When you’re done, serve immediately.
Now, you’ll get 5 out of this recipe, but it can be easily doubled. Give it a try, and let me know how it goes! Until next time,