There are certain desserts that seem perpetually remote. Clafouti. Mincemeat pie. Almost any dessert that calls for rose water. Whether I’ve ordered these desserts in a restaurant or made them at home, I still don’t feel like I know them. Not really.
Show me a slice of chocolate cake, or an eclair, or an oatmeal raisin cookie and I’ll show you a dessert that wants to be loved. These desserts reveal their charms at once. Nothing is held back.
But blanc manger is a mystery to me. It’s not silky like flan. It’s not creamy like pudding. And my guess is that if you ask me in five years to describe it, you’ll get a blank look. “Oh, yeah, blanc manger. It’s… oh… it’s like…. Well, hmmmm…..”
Frankly, it’s a little like baby food: light bodied, milky, slightly sweet. Strawberries are in season here, so that’s what I used on top. Not a good choice. The base is bland and it cried out for a tart fruit like raspberries.
Dorie says this is a foolproof recipe and I had a chance to test that claim. In the final stage, you’re supposed to mix the almond mixture into the softly whipped cream, and I somehow managed to drop the entire small bowl of almond mixture into the big bowl of freshly whipped cream. Not the contents of the bowl. The bowl itself, bottom first. I plucked the small bowl out and dumped the almond mixture straight in, without stopping to think that perhaps it would have been wise to re-whip the cream just a touch. Ah well. It didn’t seem to hurt it, so I can vouch for this dessert’s “foolproof” status.
Thanks to Susan of Sticky, Gooey, Creamy, Chewy for selecting this week’s recipe. You can find the recipe on her blog or on pages 398-399 of Baking: From My Home to Yours.
I hear what you’re saying about wanting to be loved — some desserts you snuggle up to, and some always seem to be held at a distance. I thought this was pretty tasty, but I agree with you about it not being open with its charms.
I still don’t know what rose water is, either.
Great post! Blanc-manger is still remote to me. But yours looks like a total success.
Yours looks lovely!
I love your presentation with your strawberries.
Sorry, that you didn’t love it.
This is hard to describe! I didn’t know what to expect with this one, but I liked it. Yours looks great with the strawberries on top.
I think your blanc-manger looks lovely!
I have similar feelings about this dessert. It’s just kind of weird. I didn’t dislike it, but didn’t really like it either. I’m glad I made it, though, just for the experience. If I were baking on my own I probably would have stuck with making 4-5 recipes that are faves and love that TWD pushes me to try new things, even if they aren’t a total success!
Hi Amy! I am happy to report that you won the giveaway on my blog for the pair of vintage loaf pans! I’m especially happy because now that I’m on your blog I realize it’s been far too long since I’ve checked out your baking… I love your writing – your assessments of the recipes are spot on. Anyway, send me an email at nancy (dot) o (dot) ewing (at) gmail (dot) com with your address and I’ll get them in the mail to you.
Nancy