This was by far, one of the stranger recipes I’ve made so far with TWD. A Raspberry Blanc-Manger, chosen by Susan of Sticky, Gooey, Creamy, Chewy (who is a fellow musician, by the way! Woot, woot!). You’re probably wondering what the heck a blanc-manger is…I know I sure was! Basically, it’s sort of a creamy jell-o, if you will….Panna Cotta meets flan…sort of. Honestly, it was just weird to me. Ground almonds, milk, whipped cream, gelatin and fresh raspberries get mixed together and chilled for a few hours, then topped with rasperry coulis. Sounds good, right?
I was very tempted to just skip this week, as I wasn’t really in the mood for anything that sounded all French and snooty-like, but I’ve been a little neglectful of my TWD duties lately, so I decided to give it a go. This probably shouldn’t have been as complicated and time-consuming as I made it…but for whatever reason, it was. And I couldn’t really get over the fact that the whole time I kept tasting it…it reminded me of Cream of Wheat (you know, the hot breakfast cereal?). I guess it was the ground almonds in there with the cream and milk – it just tasted…breakfasty. Still, once I added the raspberries, let it set in the fridge, and topped it with a really delicious raspberry coulis (I threw in a splash or two of Chambord liquer…yum!), it tasted pretty good.
I loved the light, airy texture of it – that part was fantastic. It felt really fancy – this would probably really impress company. I probably won’t make this again – just not my cup of tea, I guess. However, as always, I’m still really glad I tried it…plus, I like saying the name. Blah-mah-jay! Fun. As always, if you’d like the recipe, head on over to Susan’s blog. She’ll have it posted.