This recipe gives you one of my favorite takes on the classic Blanc-Manger – topped with fresh strawberries. The creaminess of the Blanc-Manger pairs wonderfully with the juicy chunks of tangy strawberries.

The Origin of Blanc-Manger

The Blanc-Manger is an old and quite unusual dessert, finding its roots in Medieval times. In the 14^th century, it was a savory side dish made from jellified chicken broth.

The recipe travelled throughout time, to eventually become the sweet and simple dessert that we know today – which is more suited to today’s palates. Because of its simplicity, this white dessert is often served with sweet syrups or fruits for added color and taste. It is however somewhat forgotten in metropolitan France, giving way to more popular creams like coconut flan, pots de crème or the infamous Crème Brulée. It is however one of the most popular desserts in the French Caribbean islands, where it is made with coconut milk, concentrated milk, lime, vanilla and rum.

The Ingredients of a Blanc-Manger

As its name suggests, a “Blanc-Manger” (meaning “white dish” in Old French) should be made with only white ingredients. Following this single rule, you can find Blanc-Manger made in different ways: with dairy milk, almond milk, coconut milk, with or without heavy cream, with gelatin, arrowroot or cornstarch, etc.

This recipe is a classic take on the Blanc-Manger, and one of its simplest versions too: made with almond milk, almond extract, heavy cream, sugar and gelatin to set.

Most Blanc-Mangers are made in big molds but can be very tricky to flip and unmold even for expert bakers. So I wanted to create this version to be served in 4 to 6 individual cups for ease of making and convenience to serve.

• Almond milk – Make sure to use unsweetened almond milk, or the dessert will be far too sweet.
• Almond extract – A concentrated liquid made from bitter almond oil, almond extract gives this classic Blanc-Manger its signature flavor. Be sure to only use ¼ teaspoon of the extract, as its flavor packs a real punch.
• Heavy cream – In France, crème Fleurette is largely used for making a Blanc-Manger. This specific type of heavy cream is made from the cream that rises to the top of the milk. Crème Fleurette is usually around 30-35% milk fat, so you can use heavy cream or whipping cream as a substitute in North America.
• Gelatin – For setting the Blanc-Manger, you can use either powdered gelatin or sheets. Gelatin powder is simply gelatin that has been dried and ground, while sheets is gelatin that has been dried in a flat sheet. Sheets are known to result in a more transparent dessert than powder, but this dessert is meant to be all white, so this visual detail doesn’t really matter here. Sheets are most commonly used in France, but using powder is perfectly fine too. You can follow the classic ratio that one tablespoon of powdered gelatin equals 4 gelatin sheets.

How long can you keep Blanc-Manger?

• Any leftovers? You can cover the individual Blanc-Manger with plastic film and let them in the fridge for up to 3 days. 
• I do not recommend to freeze Blanc-Manger. As with most desserts made with dairy, the freezing and thawing process will seriously alter the texture. 

Common Questions

Can I use dairy milk or another non-dairy milk (ie. soy milk) instead of Almond Milk?

Yes, you can. The golden rule for a blanc manger recipe, no matter which milk you opt for, is to never boil the milk and heavy cream. You just need to slowly simmer the liquids and whisk for 2 minutes, to allow the sugar and gelatin to fully dissolve.

Do note that almond milk is the best suited for this recipe. You can use other dairy milk or non-dairy milk but the flavor profile of the dessert will change slightly.

Can I enjoy Blanc-Manger with other fruits?

Yes, absolutely! My favorite way to enjoy blanc manger is topped with fresh strawberries, but feel free to swap for blueberries, raspberries, diced stone fruits or whatever soft fruit is in season.

Final tips:

• Make sure your use unsweetened almond milk, or the dessert will be too sweet.
• This dessert needs to set overnight in the fridge so make sure to plan ahead.

I hope you enjoy this Almond Blanc-Manger with Strawberries recipe as much as I do! Any questions, don’t hesitate to leave a comment.

More Strawberry Recipes you may like: 

• French Strawberry Tart (Tarte a la Fraise)
• Strawberry Rhubarb Crisp
• Strawberry Flaugnarde
• Strawberry Charlotte Cake 
• Strawberry Rhubarb Galette
• Breton Pound Cake with Summer Berries
• Strawberry Jam
• Strawberry Rhubarb Crisp

Almond Blanc-Manger with Strawberries

Print Recipe

Serves: 4-6 individual pots Prep Time: 20 Minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.9/5

( 8 voted )

Ingredients

1+2/3 cup (400ml) almond milk, unsweetened
1/3 cup + 1 tbsp (100ml) heavy cream (35% mf)
¼ tsp almond extract
½ cup (100g) sugar
1 packet gelatin (1 tbsp) or 4 sheets
1 lb (454g) Strawberries, washed, hulled and quartered
1 orange, zested
2 tbsp (30g)sugar

Instructions

Step 1 - In a medium sized saucepan, over medium heat, whisk together the almond milk, heavy cream, almond extract, sugar, and gelatin*. Bring to a slow simmer and whisk for 2 minutes, until the sugar and gelatin have fully dissolved. Remove from the heat and let sit for 15 minutes.

(*If you are using gelatin powder, add it directly into the liquid. If using gelatin sheets, allow them to soak in a bowl of cold water for 10 minutes beforehand. When soft, wring them out and add them into the liquid.)

Step 2 - Fill 4 individual glasses or ramekins with the Blanc-Manger liquid, up to ¾ of the way full. Allow them to cool to room temperature completely before transferring into the fridge. Chill overnight (at least 12 hours).

Step 3 - The next day, two hours before serving, prepare the strawberries. Place the strawberry quarters in a bowl, top with orange zest and sugar. Stir and allow to sit on the counter for 2 hours, until the strawberries soften lightly and release some liquid.

Take the Blanc-Mangers out of the fridge and top each one with 2 to 3 spoons of the strawberries. Serve immediately.

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