Milk and almond blancmange with caramel sauce
4 servings
180 minutes
Blancmange is an elegant dessert of French cuisine that captivates with its refinement. Its history dates back to the Middle Ages when almond milk served as the base for exquisite treats. In this recipe, almond harmoniously blends with milk to create a delicate texture, while vanilla extract adds a subtle aroma. The caramel sauce, with a slight bitterness, adds depth to the flavor, turning blancmange into a true delight. This dessert is perfect for special occasions — it not only pleases the palate but also surprises with its exquisite appearance. Serving it with cane sugar crystals makes each portion a culinary masterpiece.
1
Pour gelatin with a small amount of boiled water (about 100 ml) and let it swell.
- Gelatin: 10 g
- Water: 160 ml
2
If almond flour is unavailable, you can make it yourself. Soak almonds in boiling water for 3 minutes. Drain, rinse with cold water, and remove the skin. Place the kernels in a food processor and grind into flour.
- Ground almonds: 50 g
3
Boil the milk in a saucepan with 80 g of sugar and crushed almonds. Remove from heat and let it sit for 10 minutes.
- Milk: 500 ml
- Sugar: 180 g
- Ground almonds: 50 g
4
Add swollen gelatin, vanilla extract, and mix thoroughly. Pour into 4 molds, leaving space for sauce. Refrigerate for at least 2 hours.
- Gelatin: 10 g
- Vanilla extract: 1 teaspoon
5
At this time, we will prepare the caramel sauce. In a small saucepan with a thick bottom, mix 100 g of sugar and 60 ml of water. Place the saucepan over medium heat and bring to a boil, stirring occasionally until the sugar is completely dissolved. Once the sugar dissolves, stop stirring and remove the foam. Cook the syrup for 3–4 minutes; it will thicken slightly and then start to turn golden. The caramel can be light or dark; stop at the moment you need it. If you have a sugar thermometer, place it in hot water first and then in the caramel. The caramel syrup should reach a temperature of 160°C for light caramel and 175°C for dark caramel. Be careful when working with caramel; do not touch it with your hands or taste it until it cools.
- Sugar: 180 g
- Water: 160 ml
6
In another saucepan, heat the cream; it should be hot. If you pour cold cream into the syrup, it will splatter.
- Cream 35%: 100 ml
7
Remove the saucepan from the heat and pour in 2-3 tablespoons of hot cream. Gently whisk, then add the remaining cream. Return the saucepan to the heat and stir until the sauce becomes smooth and starts to thicken.
- Cream 35%: 100 ml
8
Remove the saucepan from the heat, add salt and butter, almond extract if desired, and mix well. Let the caramel sauce cool.
- Salt: pinch
- Butter: 50 g
- Almond extract: 0.5 teaspoon
9
When the jelly sets, pour caramel sauce into each mold and decorate with cane sugar crystals.
- Cane sugar: 10 g