TWD: Raspberry Blanc-Manger

Tuesday, July 21, 2009

blanc-manger-2

I’ve heard it said, “If anything can go wrong, it will.”   And yesterday, it did!

I went to bed on Sunday night pleased with the fact that this week’s TWD selection was already made and resting comfortably in my fridge. All I needed to do was take some glamour shots the next morning and I’d be good to go.  I was psyched!   After fifteen months, it was finally my turn to host our little weekly TWD soiree.  The recipe I had chosen was Dorie’s Raspberry Blanc-Manger.  As I leafed through the book one day, I fell in love with the picture of that lovely white cloud of fluffy perfection.  I also fell in love with the fact that this recipe could be made without turning on my oven.  In the middle of July in a sweltering Florida summer, that was a very good thing!  

I woke up on Monday morning and I immediately knew something was amiss.  Aside from a heavy rain rhythmically pelting down on the roof and the distant sounds of rumbling thunder, it was eerily quiet.  No humming from the air conditioner.  No gurgling from the aquarium.  No sputtering from the coffee maker.  The power was out and I had no idea for how long!

Oh $#*&!

I dragged myself out of bed and called the electric company.  We lose power so frequently around here, that I actually have FPL on speed dial on my cell phone!  The computer generated voice on the other end of the line told me that my power would be restored by 10:45 a.m.  Okay.  It was 8:00.  That wouldn’t be too bad.

WRONG!

Despite repeated scathing phone calls from me and several empty promises from them,  the lights did not go back on at my house until after 4:00 that afternoon.   To add insult to injury, the only excuse they could give me for the outage was that it was “due to stormy weather conditions”.

Stormy weather conditions??? WTF!

blanc-manger-3

Well, suffice it to say that my beautiful blanc-manger was a jiggly, goopy mess! I couldn’t risk using the milk and the cream left in there either.  I had used up all of my raspberries too.  So, last night after dinner, and another trip to the grocery store, I made another Raspberry Blanc-Manger.  Of course, I then had to let it set up in the fridge for several hours before I could unmold it for photographs.

Can you believe this? Of all the weeks for this to happen, it had to happen this week – when it was my turn to host!

I’ve also heard it said, “Better late than never.”, so I present to you here, at last, my Raspberry Blanc-Manger, as well as a little chocolate/hazelnut version that I whipped up with all that extra nervous energy!

Blanc-Manger (pronounced “blah-mahn-jhay”) is a sweet, creamy dessert made with milk, cream and sugar, thickened with gelatin or cornstarch. Most versions are also flavored with almonds, as is this one.  The true origin of the dish is unclear, but it is believed that it was a result of the introduction of rice and almonds in early medieval Europe, perhaps around the mid 13th century.  If I had to compare it with something more familiar, I would say it is similar to a Bavarian or a panna cotta.  Dorie’s version also includes fresh raspberries, although any berries will do.

blanc-manger-1

I followed the recipe in the book to the letter.  I also glazed the top of of the blanc-manger with the red currant glaze Dorie suggests in the “Playing Around” section.  I really liked that little bite of tartness from the currants. It was a nice counterpoint to the rich and velvety sweetness of the dessert.   Though I haven’t served it to anyone else yet, I think that this Raspberry Blanc-Manger will be a big hit!

My chocolate/hazelnut concoction is actually kind of a misnomer, as the term “blanc-manger” literally translates to “white dish” or “white food”, and we all know that chocolate isn’t usually white.  Maybe I should call this one “brune-manger” instead.  To make it, I substituted toasted ground hazelnuts for the almonds in Dorie’s recipe. I also added about 2 ounces of melted unsweetened chocolate to the batter.  To be honest, it was very good, but not nearly as dreamy as the original.

blanc-manger-4

Be forewarned!  I had quite a bit of trouble unmolding both of my blanc-mangers.  If you do decide to try this recipe at home, line your mold with plastic wrap.  I didn’t because the recipe didn’t say to, and I wish I had!

If you’d like to try your hand at making this special dessert, I’ve included the recipe below.  You can also see how the rest of the gang made out with this dish by visiting the Tuesdays with Dorie blogroll.

Raspberry Blanc-Manger
from
Baking: From My Home To Yours

Makes 6 servings

1 1/2 cups cold heavy cream

3/4 cup whole milk

3/4 cup ground almonds

1/2 cup sugar

1 1/4-ounce packet unflavored gelatin

3 tablespoons cold water

2 teaspoons pure vanilla extract

1 cup raspberries (or assorted berries), or soft fruit cut into small pieces

Raspberry Coulis, for serving (optional)

Have an 8-x-2-inch round cake pan at hand. Fill a large bowl with ice cubes and cold water, and set out a smaller bowl that fits into this ice-water bath.

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the cream until it holds soft peaks. Refrigerate while you prepare the rest of the dessert.

Put the milk, almonds and sugar in a small saucepan and bring to a boil over medium heat, stirring occasionally to make certain the sugar dissolves.

Meanwhile, put the gelatin and cold water in a microwave-safe bowl or a small saucepan. When the gelatin is soft and spongy, about 2 minutes, heat it in the microwave oven for 15 seconds, or cook it over low heat, to dissolve it. Stir the gelatin into the almond milk and remove the saucepan from the heat.

Pour the hot milk into the smaller reserved bowl and set the bowl in the icewater bath. Stir in the vanilla and continue to stir until the mixture is cool but still liquid — you don’t want the milk to jell in the bowl.

When you’ve cooled down the milk mixture, use a large rubber spatula to very gently fold in the cold whipped cream, followed by the berries. Spoon the blanc-manger into the pan and refrigerate until set, about 3 hours. (If it’s more convenient, you can keep the blanc-manger in the refrigerator overnight; just make sure it is not near anything with a strong odor.)

To unmold the blanc-manger, dip the cake pan up to its rim in hot water for 5 seconds, wipe the pan dry and invert the blanc-manger onto a serving plate. Serve with the raspberry coulis, if desired.

SERVING: The blanc-manger, which must be served cold, can be presented plain with no accompaniments, but it is particularly attractive and extra delicious when it is served with the raspberry coulis. It can also be served with additional fresh berries or a spoonful of fruit salad. Pineapple goes well with the sweet, shimmery cake, but because fresh pineapple reacts with gelatin, put it on the side of the serving plate, if you want to use it, not in the dessert.

STORING: The blanc-manger can be kept in the refrigerator overnight. Keep it well covered in its pan and unmold it at the last minute before serving.

PLAYING AROUND: There are two little things you can do to make your blanc-manger a dead ringer for a patisserie offering. One is to glaze the top of the cake with a thin gloss of jelly. If you want a clear gloss, use apple or quince jelly; for a pink glow, use red currant jelly. Whatever jelly you choose, bring a couple of tablespoons of the jelly to a boil with a splash of water — you can do this in a microwave oven or in a small pan over direct heat.

Using a pastry brush, spread a very thin layer of the jelly over the very cold cake (the cake must be fully set and cold before you put hot jelly on it).

Then, if the cake looks as if it may have melted a tad, just put it back in the fridge to chill a while before serving.

The second thing you can do is put the blanc-manger on a base: The traditional base is a thin disk of sponge cake — … any white or yellow cake, homemade or store-bought, would be good; just remember that you want a round that’s between 1/4 and 1/2 inch thick, not a whole layer. … If you decide to use a base, you should build the blanc-manger in a springform pan. Put the cake or baked dough layer on the bottom, then pour in the blanc-manger mixture and chill.

Enjoy!

100 responses to TWD: Raspberry Blanc-Manger

  1. On July 21, 2009 at 1:11pm, City Girl said...

    Despite all the disasters, your recipe turned out fabulous. And yay on hosting TWD :)

  2. On July 21, 2009 at 1:12pm, Ivy said...

    Hi Susan, how are you? It’s been a while since I last visited and the new look of your blog is great. I’ve never heard of blanc manger before but I do love creamy desserts with gelatine and yours sounds delicious.

    • On July 22, 2009 at 9:52am, Susan said...

      Hi Ivy! So nice to see you here! It’s been a busy Summer, keeping up with work, kids and the new site. Glad you like my makeover (and the blanc-manger)! :)

  3. On July 21, 2009 at 1:14pm, Holly said...

    Congratulations on your hosting turn! Thanks for all the extra tips about making this as I am waaaaay behind and haven’t even started on mine yet. Both versions look lovely!

    I’m so sorry about the debacle you went through with the electric company too!

  4. On July 21, 2009 at 1:19pm, Ulrike said...

    Thanks for picking this recipe, I’ve never tried blanc manger before. I stayed on the white side of the dish, although the hazelnut version also sounds delicious.

  5. On July 21, 2009 at 1:33pm, Carolina said...

    Wonderful. Even more amazing after the turbulence you had! I made mine in small bundt molds. too. They have not released, so I will try again later. For now, I posted the small cake mold ones. Yours look really amazing. Thanks for picking this recipe!

  6. On July 21, 2009 at 1:34pm, Vibi said...

    I’m glad you made them again… not that I relish the torture, but they came out super beautiful! Pure eye candy! Thank you for picking that very summery recipe… very appropriate and no trouble at all to make, unless… one is out of electricity! Also, thanks for trying another type… the chocolate one looks just as dreamy.

  7. On July 21, 2009 at 1:42pm, Clivia said...

    What a trooper! The things we do for TWD. Yours is exceptionally beautiful and I thank you for choosing this recipe. It’s one I might not have done otherwise. I learned so much from making it.

  8. On July 21, 2009 at 1:55pm, Lori Ann said...

    Sorry about the power outage ruining your first blanc-manger but the extra 2 that you made look really wonderful! I like the pink currant glaze on top of the blanc-manger and of course, I could never say no to anything with chocolate! It looks like a chocolate volcano with raspberry lava! Yum! Thanks for the pick – it was a new experience and we loved the ‘light’ dessert! =)

    • On July 22, 2009 at 9:54am, Susan said...

      I’m lol, because my daughter said the same thing about the chocolate one!

  9. On July 21, 2009 at 1:55pm, Jacque said...

    Oh man! Poor you :( I’m glad you did end up getting some good glamour shots. It looks perfect!

    Thanks for a great pick, I really enjoyed it.

  10. On July 21, 2009 at 1:59pm, Isabelle said...

    Both versions look delicious!
    I’ve never tried blanc manger before, but I loved it!
    Thanks for picking this recipe!

  11. On July 21, 2009 at 2:05pm, Rachelle @ "Mommy? I'm Hungry!" said...

    Oh no!! Well they look great! Congrats on hosting this weeks TWD!

    Love the new blog too! :)

  12. On July 21, 2009 at 2:15pm, Judy said...

    Wow. Both Mother Nature and the power company had it in for you, it seems! Glad you persevered. I really loved this dessert. I made it last week when it was a bit cooler here, but enjoyed eating it during the hot weather we’ve been having. And, I did line my pan with plastic wrap, which helped immensely.

  13. On July 21, 2009 at 2:17pm, ingrid said...

    It’s a gorgeous sophisticated looking dessert! Sorry about your troubles but it is kinda funny that you were hosting and HAD to make this one.

    The children’s sitter would LOVE the chocolate one. Oh, and thanks for the pronunciation lesson. I had no idea.
    ~ingrid

    • On July 22, 2009 at 9:57am, Susan said...

      Thanks, Ingrid! Can’t take credit for the pronunciation, though. I found it on Dorie’s NPR page.

  14. On July 21, 2009 at 2:20pm, Rosa said...

    Both versions look delicious! A refreshing and luscious dessert!

    Cheers,

    Rosa

  15. On July 21, 2009 at 2:30pm, Mary said...

    So sorry about all your trouble. You are a trooper! Thanks for picking this intriguing recipe. Your chocolate version looks like a volcano, a very tasty volcano!

  16. On July 21, 2009 at 2:34pm, The Duo Dishes said...

    Man, what a hassle. You managed to pull it together though. Looks delicious!

  17. On July 21, 2009 at 2:41pm, Lauryn said...

    what a story!!! I honestly feellike that is so something that would happen to me! But you got it together girl! and it looks absolutely amazing!! Thanks for a great pick this week, I really enjoyed making (and eating) this!!

  18. On July 21, 2009 at 3:05pm, Phoo-D said...

    When it rains it pours! What a challenge. The final product is simply gorgous however. Great job perservering!

  19. On July 21, 2009 at 3:25pm, Carol Peterman said...

    What an ordeal! Despite all the trials you have produced two blanc-mangers to be very proud of. They both look beautiful and I bet the chocolate version is really delicious. Thanks for selecting this recipe. This is another example of a recipe I probably wouldn’t have ever made on my own and I never would have known the joys of blanc-manger. I really loved it!

  20. On July 21, 2009 at 3:30pm, steph (whisk/spoon) said...

    oh no–i would be crying! but you held it together and came up with two gorgeous desserts! thanks for a new and unusual pick this week. and i’m loving the new blog!

  21. On July 21, 2009 at 4:19pm, Audrey said...

    Hmmm. let’s see. Crummy weather. Crummy electric company. Gorgeous desserts! (blanc and brun-manger alike). Stunning photos!! Fantastic new blog design!!! (Did I forget anything?) Oh, yes, thanks for choosing this. I just loved it.

    Audrey

  22. On July 21, 2009 at 4:29pm, Rachel (S[d]OC) said...

    That looks yummy. So creamy and rich. The choc-haz version is to die for.

    Sorry you had such a rough time with the power outage. Is this just another case of the Accident Prawn?

    • On July 22, 2009 at 10:40am, Susan said...

      Lol! At least I can say that I didn’t get injured in this one! ;)

  23. On July 21, 2009 at 4:30pm, LizAnderson said...

    I’ve been following your TWD for some time now, and from what I gather most recipes are above and beyond what the frantic homemaker is me is likely to do, but that’s ok because I’m a food voyer. Anyhoo, why do the recipes use granulated gelatin instead of sheet gelatin? Just wondering.

    Sorry about the troubles getting to where you arrived. The pictures are devine. Would I be an awful person to suggest moving this way (Colorful Colorado) before your next TWD hosting? Our power’s never been out more than an hour, and that was a couple years ago. I’d really like a neighbor just like you :)

    • On July 22, 2009 at 10:08am, Susan said...

      Thanks, Liz! Actually, many of the recipes in the book are not difficult to make at all. It just depends on which one you choose.

      The granulated gelatin is much easier for most people to find, especially here in the States. I have only seen the sheets at specialty stores or online. That is probably why most recipes in American cookbooks call for the former.

      My husband and I LOVE Colorado! We often talk about getting a little place out there someday. Someday…..

  24. On July 21, 2009 at 4:39pm, Paula said...

    Nice job despite all your troubles! They both look delish:)

  25. On July 21, 2009 at 4:41pm, Veron said...

    Despite the disaster that happened you managed to turn out this simply gorgeous dessert. Now if could just have a spoon to dig into that yumminess, I’ll be all set.

  26. On July 21, 2009 at 4:50pm, Jules said...

    Oh no! Doesn’t it just figure! Yours turned out so beautifully. I’m sorry I was a slacker this week.

  27. On July 21, 2009 at 5:21pm, Charli said...

    Murphy’s law will get you every time! The end results looks fantastic though, and in the end that’s what really matters. (although keeping the stress levels down is good too…) Great pick this week!!!

  28. On July 21, 2009 at 5:43pm, Bridget said...

    Oh no! How frustrating to have to remake it. That chocolate version does sound great, though.

    Thanks for a fun and easy choice!

  29. On July 21, 2009 at 5:49pm, Ashley said...

    Thank for choosing such a dreamy dessert for us! I live in Mobile, AL so I can totally sympathize with you on losing power. Glad you were able to make more blanc-manger as I love these photos. Great job!! BTW, love your site.

  30. On July 21, 2009 at 6:12pm, Memoria said...

    The pronunciation of this dish seems a bit off. I have never heard of “blanc” being pronounced as “blah”. Shouldn’t it be pronounced “bluhnk” with a soft “k” sound. I can’t really pin down the spelling of how it would sound based on English sounds, but I know that it doesn’t sound like “blah”.

    ANYWAY, I’m glad your power came back on! Both of your dishes look divine! I will always wonder how the first one looked haha; I’m sure it was just as nice. At least you got two more dishes out of it!

    • On July 22, 2009 at 10:24am, Susan said...

      Memoria, I believe that this pronunciation came from Dorie, herself. I found it on the NPR web site in an interview she gave about the dish. I think it is as close as you can get using common English. Most people aren’t familiar with IPA, and can’t decipher it well. It is used all the time in classical music when learning the proper pronunciation of lyrics in different languages, which is how I learned it. I do believe that the “c” in “blanc” is indeed silent, but yes, the “a” is a nasal vowel and not an open one.

  31. On July 21, 2009 at 6:20pm, susan in FL said...

    Just HAD to say this is why I peruse the TWD. I have a few that I check out regularly but then again I find new ones I must add to my read list.

    I know it has been rainy but a full day without electricity. I’m so glad I live in the little pocket on my street that uses PRECO. and FPL just issued a rate hike too?

    • On July 22, 2009 at 10:26am, Susan said...

      Where do you live in FL? I had never heard of PRECO until I read your comment. I’m intrigued! How does it work?

  32. On July 21, 2009 at 6:30pm, Cakelaw said...

    OMG – who’da thought that the power would go off for an extended period and spoil your work? Your make-up dishes look fab Susan – just gorgeous, and I enjoyed this one too. To unmould mine, I used a Daring Bakers trick that I read about when they were doing the strawberry mirror cake – use a hair dryer on a low setting around the rim of the pan. Worked like a charm.

    • On July 22, 2009 at 10:27am, Susan said...

      A hair dryer? What a great idea! :)

  33. On July 21, 2009 at 6:34pm, Jill said...

    Thanks for a great pick! This is one that I never would have tried otherwise. I can’t believe your power went out – what bad timing!

  34. On July 21, 2009 at 7:26pm, Jenn AKA The Leftover Queen said...

    They both look beautiful, Susan! I guess your first one was a practice run! :)

  35. On July 21, 2009 at 7:47pm, Judy said...

    Oh Susan, you poor thing! Being without power for that long here is HELL!!! It must have taken forever to dry your house out again!!!

    On a much happier note your second and third blanc-manger’s are beautiful!!!

  36. On July 21, 2009 at 7:57pm, Madam Chow said...

    Great pick! A sophisticated dessert – I made it with blueberries and LOVED it!

  37. On July 21, 2009 at 8:18pm, Jayma said...

    Your photographs are incredible!!! I had such a time with my camera trying to capture the white of the dessert! This recipe was so easy and so delicious- thanks so much for the choice!! Can’t believe a power outage for your recipe, just amazing!

    • On July 22, 2009 at 10:41am, Susan said...

      The “whites” are always the hardest for me too. Especially when they’re creamy!

  38. On July 21, 2009 at 8:26pm, annie said...

    It looks absolutely amazing!! Love raspberries and hazelnut! YUM…

  39. On July 21, 2009 at 9:28pm, Kayte said...

    You will never forget this one, will you?? OMW, of all the times for the electricity to go out. Happened to me last month with a house full of company…yikes, but I didn’t have to publish a fancy post and photos on the web! Yours is truly beautiful. I am envious of your density as I could not get mine to set up that solidly…I will, however, try again, as we all loved this recipe. Thanks for choosing such a tasty treat!

  40. On July 21, 2009 at 9:33pm, Courtney said...

    Isn’t that Murphy’s Law. Figures! Your photos look absolutely AMAZING! Mine did not turn out…total ‘chef’ error. You did a great job…and I love that you made an additional flavor! Way to go!

  41. On July 21, 2009 at 10:03pm, Eva said...

    That makes it all the more impressive that you made it even with the power outage. Your pictures are stunning. I wish any of mine looked that good. Though not enough to buy a really fancy camera and spend the time to figure out how :)

    • On July 22, 2009 at 10:31am, Susan said...

      Thanks, Eva! You really don’t need a fancy camera to take good photos. I have an entry level DSLR and limited knowledge. But, I also sometimes use my little point and shoot camera too. It does take a little time to get the results you want, though. :)

  42. On July 21, 2009 at 10:28pm, Carol, Simply...Gluten-free said...

    Whew! Not only did you pull it off but you did so beautifully – glamour shots indeed!

  43. On July 21, 2009 at 10:35pm, Sarah said...

    Beautiful pictures!!!! It was well worth the 2nd round… I love the twist with the chocolate hazelnut version too!!

  44. On July 21, 2009 at 10:44pm, Margaret said...

    This was fun to make. Nice pick. I want to try the chocolate version. both of yours look lovely.

  45. On July 21, 2009 at 11:02pm, Joy said...

    Both the almond and the chocolate-hazelnut look amazing! The first shot with the raspberries is gorgeous!

    Thanks for such a great pick – I tried it with red currants, and we loved it!

  46. On July 21, 2009 at 11:33pm, Whitney said...

    Love the chocolate idea! I should give that one a try. Beautiful pictures!

  47. On July 21, 2009 at 11:36pm, Katrina said...

    Bummer about the power outage! Your photos are always stunning and so delicious looking!
    I made a mine with Nutella and hazelnuts, too! And then since we didn’t really like the whipped texture of it, I turned it in to ice cream, which tastes great! Thanks for a fun pick of something I probably would have never made!

    • On July 22, 2009 at 10:32am, Susan said...

      I thought about using Nutella, but I wasn’t sure how it would affect the texture. Glad to hear that it worked for you.

  48. On July 21, 2009 at 11:48pm, Memoria said...

    Oh, I found a good IPA pronunciation of this dish. Here is it (http://en.wikipedia.org/wiki/Blancmange)

  49. On July 22, 2009 at 1:47am, Margot said...

    Thanks for hosting, I don’t think I would have tried this one on my own and I’m glad I did. I’m sorry to hear about your trouble, but the end result was fabulous. And your site is absolutely gorgeous!

  50. On July 22, 2009 at 2:59am, Manggy said...

    Brune-manger, I love it. I’m not sure I’m getting how events transpired though, couldn’t you have stuck the unmolded blancmange in the freezer to set as soon as the lights had come back on? Regardless, the emergency blancmange (hm, never going to say THAT again!) looks beautiful and I’m sure it tasted delicious too!

    • On July 22, 2009 at 10:37am, Susan said...

      Thanks, Mark! I could have tried that, but it had been at least 8 hours (maybe more) with no power. I couldn’t be sure that the blanc-manger was still safe to eat. That’s why I didn’t try to save it. Also, I think if I had put it in the freezer, it might have formed some undesirable ice crystals.

  51. On July 22, 2009 at 6:30am, deeba said...

    How gorgeous. I’m sorry I’m being rather bad, but it makes me feel better that I’m not the only one with power outages. each time I get the batter together, an eerie silence hits my silly kitchen! Then the batter sits with the silence! Hat’s off for making it again…it’s drop dead gorgeous! What a beautiful dessert!

  52. On July 22, 2009 at 6:32am, Jenny said...

    It’s beautiful — and look you have an extra interesting story to tell with your beautiful submission.

  53. On July 22, 2009 at 7:00am, Lynne said...

    You recovered quite well from your disaster. Great job on the blanc-manger! Thanks for hosting.

  54. On July 22, 2009 at 7:51am, Avanika (Yumsilicious Bakes) said...

    Looking at your pictures, no one would know the problems you had! I can’t believe that after all that happened, you made TWO variations!! Great job, it looks delicious! And congratulations on picking out a great recipe!

  55. On July 22, 2009 at 8:21am, grace said...

    well, susan, this is just absolutely exquisite. i’d pay big bucks to wrap my lips around such a treat! magnificently done and gorgeously presented!

  56. On July 22, 2009 at 8:25am, Mary said...

    They both look lovely! If it makes you feel better my mom and stepdad have a running argument because she wants to buy a side of beef and he won’t because he’s afraid of losing power. :)

    • On July 22, 2009 at 10:39am, Susan said...

      That’s funny, because my brother has been after me to go in on a side of beef with him. I’ve put it off for the very same reason. :)

  57. On July 22, 2009 at 8:53am, pamela said...

    I’m so sorry you lost your original one to the power outage. That just stinks! On the other hand, the versions you ended up with look simply lovely. Nice job!

  58. On July 22, 2009 at 9:03am, dorie said...

    What a story! But one with a beautiful — and delicious — ending! I’m delighted that you liked the blanc-manger. It’s a centuries-old recipe, but every time I have it, I think it’s so very modern. And, you’re right, it’s like a Bavarian. Three cheers for you — for a beautiful dessert and for having so much spunk!

    • On July 22, 2009 at 10:47am, Susan said...

      Thank you so much, Dorie! What an honor it is to have you stop by! I’m thrilled that you liked my blanc-manger. It is a lovely recipe and we all really loved it here at my house. It is also the perfect dessert for this Florida heat. I will definitely be making this one again! :)

  59. On July 22, 2009 at 9:35am, Amy said...

    What bad luck! Most of the time in Tuesdays with Dorie our desserts don’t even require refrigeration. After all that, your blanc manger with the currant glaze and the stack of raspberries looks delicious.

  60. On July 22, 2009 at 10:27am, Jen of a2eatwrite said...

    Wow, Susan – new blog look! It’s terrific. This looks absolutely wonderful – I just picked up the most delicate sugar plums at our farmers market and I think I shall try this recipe this weekend. YUM!

    • On July 22, 2009 at 10:51am, Susan said...

      Thanks, Jen! Oooh! The plums sound lovely! I’ll bet they would be fabulous in a blanc-manger. :)

  61. On July 22, 2009 at 10:50am, Donna said...

    Well my dear Susan it still looked great to me… And what a wonderful recipe for the summer!

    (((HUGS)))
    Donna

  62. On July 22, 2009 at 10:55am, Susan said...

    Thank you all so very much for your sweet comments! I am so happy that you liked my versions of Dorie’s blanc-manger! Despite, my “technical difficulties”, I was very pleased with the way they turned out.

    It was so much fun being this week’s TWD “Queen for a Day”! I’m glad that this recipe was so popular with everyone! :D

  63. On July 22, 2009 at 12:43pm, Caitlin said...

    Oh my goodness! I’m so relieved you managed to pull this one out – what a stressful situation for your TWD pick! I appreciated that you went with something so seasonal and “light” – I really enjoyed making it!

  64. On July 22, 2009 at 1:20pm, Teanna said...

    Oh man!!! So sorry to hear what happened! Luckily, this was not a very time-consuming dessert to make! And look at you! Even on the 2nd try, absolute perfection! Both versions! Thanks for the great pick! I would have never made this on my own if I wasn’t prompted, but I am so glad that I did because I loved it!

  65. On July 22, 2009 at 1:46pm, Emily Rose said...

    Thanks for the great pick- I really enjoyed this recipe! I also thought about adding chocolate to it but decided to go ahead and try the original out first- I might have to experiment with the recipe now that I know how lovely it turned out for you!

  66. On July 22, 2009 at 2:15pm, Maryann said...

    First of all, love the new blog! This recipe does look good and I would love to try it. Too bad about the power. We have PE in Pinellas and they are no better. Between them and BrightHouse sometimes we feel like we are living in a cave.

  67. On July 22, 2009 at 7:03pm, Lori @ RecipeGirl said...

    Well, it certainly looks perfect. Sorry you had trouble w/ the electricity!! Your pics are picture perfect though :) Hey, would you mind switching your link to my blog to my current blog… the one you have there in your listing goes to the old one. I’ve been away on vacation this summer and haven’t been bouncing around to blogs much at all, but I wanted to tell you that I absolutely LOVE your new design! It’s so perfectly YOU!

  68. On July 22, 2009 at 8:03pm, Lance said...

    Susan, FYI — this post was one of the most popular yesterday on FoodBlogs.com. Congrats! -Lance-

  69. On July 22, 2009 at 8:19pm, Roz (aka bella) said...

    Hi,

    We are foodie friends through Foodbuzz, but I’ve never written directly. You have wonderful blog that I have subscribed to (your posts) and will add to my sidebar….Your photos leave me speechless! YUM!

    Roz in SC

  70. On July 22, 2009 at 10:53pm, Tangled Noodle said...

    Gorgeous! Nothing fazes you – I would’ve been a pouty mess and just given up. I’m so happy that you’re made of sterner stuff! This blanc-manger is tremendous, the texture so creamy and delicious-looking. I may have to give this recipe a try . . .

  71. On July 23, 2009 at 8:01am, Lucy said...

    Wow, your blanc-manger still looks utterly yummy even after dealing with all those problems. I think if it had happened to me, I would have had a right mess at the end! Congratulations on hosting such a successful dish :)

  72. On July 23, 2009 at 7:30pm, Wendy said...

    First of all, I love your new look. Second of all, thank you for such a great pick this week. It was nice not to have to turn on the oven. And lastly, I can’t believe you had a power outage! What luck. This of all weeks.

  73. On July 23, 2009 at 8:22pm, AmyRuth said...

    Oh Susan, we would never have known this beautiful presentation to be such an event. What A Woman!!! One day it will be funny right? hehe Just neither today or tomorrow. I have to say I also thought it was dreamy. I mean seriously, who couldn’t love sweetened cream with berries? Yumm! Love the chocolate version. Oh and I discovered a little late that I didn’t have the called for pan so I used a muffin pan for the mondo Texas size muffins and it worked perfectly and I didn’t have a lick of trouble unmolding them. Not even a hot dip. Hmmm don’t know how I got so lucky. Just livin’ right, I guess. :-)
    Thanks for this timely and super choice. I would have never chosen it otherwise. That is what I love @ TWD.
    AmyRuth

  74. On July 24, 2009 at 4:47pm, Daily Spud said...

    Gosh, I have such a different vision of blancmange in my head (borne out of reading stories as a kid of girls in English boarding schools, where blancmange seems to be standard dessert fare). It was something white and jellied – yes, but otherwise sounded kind of tasteless! This, on the other hand (and despite your power outage trauma) is another thing entirely – it looks absolutely fab.

  75. On July 25, 2009 at 9:04pm, Katie @ goodLife {eats} said...

    That looks and sounds heavenly! Giving this post a stumble so I remember to make it someday. I love Panna Cotta, so I don’t see why I wouldn’t LOVE this one too. Plus, raspberries! YUM!!

  76. On July 26, 2009 at 10:57am, FFichiban said...

    Ahh Murphy’s Laws >_< too bad it happened for you :( but your blanc-mangers look soo yummyy! SO still a success ^^!

  77. On July 26, 2009 at 6:09pm, Leslie said...

    Thanks for a great pick, Susan! I never would have made this otherwise, and it was a huge hit! Your post reminded me about one of the things I’m glad I left behind when I moved from hurricane country to earthquake country! Your chocolate hazelnut version is inspired!

  78. On July 26, 2009 at 8:40pm, thecoffeesnob said...

    Despite all that went wrong, you pulled it off brilliantly! Both variations look absolutely divine!

  79. On July 27, 2009 at 8:16am, Jenni said...

    I can totally relate to your story of frequent power outages in Florida! Poor you! Your blanc mange is lovely, even if it was the second one you had to make. I can imagine that the red current glaze really helped to round out the dish and provide a nice counterpoint to the sweetness of the dish.

    For unmolding gelatin-set dishes, we always had luck with turning the tin upside down on a platter and then warming it all over with a blowtorch. Seems to work better than the “dipping in water” thing, and less of a chance of an accidental immersion! :)

  80. On July 27, 2009 at 1:27pm, dani said...

    when the results look like that i will say that i like when your power goes LOL

    really, what a beautiful dessert :)

  81. On July 28, 2009 at 10:59pm, Haley J. said...

    Oh, wow – I have always wanted to try blanc-manger, but I’ve never seen a good recipe for it. Apparently, I haven’t been looking in the right places! This looks delicious.

  82. On August 04, 2009 at 7:50pm, Jane said...

    Your raspberry blanc manger looks utterly divine. Love your “new” site!

    Jane

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7 pings to TWD: Raspberry Blanc-Manger

  1. On July 21, 2009 at 2:34pm, OSI: Susan of Sticky Gooey Creamy Chewy « Tuesdays with Dorie pinged...

    [...] Leave it to Susan though to save the day, and show us how success triumphs over disaster. The Raspberry Blanc-Manger is stunning, and I’m sure every bit as good as the photos. I hope your family knows how lucky [...]

  2. On July 21, 2009 at 3:00pm, mix, mix... stir, stir » Blog Archive Raspberry Blanc-Manger and Leaf Gelatin | TableFare pinged...

    [...] and a little added gelatin over the top. Overall I loved this dessert and thank Susan of  Sticky, G ooey, Creamy, Chewy for selecting it for this week’s baking activity. Susan has the recipe posted on her blog if you [...]

  3. On July 21, 2009 at 3:03pm, Tuesdays with Dorie: Blackberry Blanc-Manger « HappyTummy pinged...

    [...] You can find Dorie’s original recipe for Raspberry Blanc-Manger on Susan’s blog, Sticky, Gooey, Creamy, Chewy; my adapted version is [...]

  4. On July 21, 2009 at 5:32pm, Chez Us » TWD: Boysenberry Blanc Manger pinged...

    [...] recipe can be found over at Susan’s beautiful new site and there is a fantastic interview all about [...]

  5. On July 22, 2009 at 9:21am, TWD #29: Raspberry Blanc Manger « Keep Passing the Open Windows pinged...

    [...] sorry for the late post and if you are interested in the recipe, make sure you visit Susan of Sticky, Gooey, Creamy, Chewy.  (Even if you aren’t interested in the recipe, you should take a look at her blog; [...]

  6. On September 23, 2010 at 9:41am, Raspberry Blanc-Manger (TWD) « A Tender Crumb pinged...

    [...] I read that Susan of Sticky, Gooey, Creamy, Chewy selected Raspberry Blanc-Manger as this week’s TWD recipe, I immediately had a flashback to [...]

  7. On May 31, 2012 at 1:29pm, Raspberry Blanc-Manger « Baker on the Rise pinged...

    [...] can find the recipe here at Sticky Gooey Creamy Chewy or in Dorie Greenspan’s book, Baking: From My Home to [...]

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Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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