Blanc Manger - Amazon Web Serviceskc5a.s3.amazonaws.com/KeikosBlancManger.pdf · Bring the milk...
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Copyright © 2015 – keikos-cake.com – All Rights Reserved
Blanc Manger
You find the video of making the Blanc Manger here: http://keikos-cake.com/blanc-manger
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
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)
The sugar for the orange jelly
is optional. If the orange juice
already is rather sweet, just
omit the additional sugar.
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).
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Cut the oranges in halves and remove the
pulp.
Use small tartlet pans or something similar to
hold the orange halves.
Mash the orange pulp and strain it through a
sieve to get the orange juice.
We will use it for the orange jelly.
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.
Soak the gelatine in cold water.
Use an immersion blender to process the milk
and almonds into a smooth liquid.
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.
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.
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.
Mix in the Amaretto (almond liqueur).
Add the whipped cream in two steps. Use a
wire whisk to mix in the whipped cream.
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.
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.
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.
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