If you’re looking for an IMPRESSIVE dessert with minimal fuss, look no further than Vanilla Blanc Manger. Sweet, delicate, and topped with homemade blackberry coulis, you’re just six ingredients away from a fancy treat to spoil your friends at your next dinner party.
There’s only one thing better than sitting down to an amazing home-cooked meal…
Dessert, of course!
But we’re not just taking about any old store-bought mousse either (okay, yeah, we do love them a little bit too). Our Belgian host Matthieu had something far more impressive in mind, and we’re just thankful that after tucking in to his Belgian Meatloaf and Radish Stoemp that we’d managed to save some room for his final creation aka a delicious homemade Blanc Manger.
Wait – what is blanc manger, you ask?
It’s a wonderfully simple yet oh-so-fancy sounding dessert that you can whip it up any time you like, as long as you have milk and cornflour. Simply mix in a little milk with the cornflour, slowly add it to the rest of the milk in a large saucepan and simmer until it starts to gain a gelatinous texture.
But what makes this one special?
Well, Matthieu upped the ante on this sweet treat by flavouring it with handpicked and homedried melilot petals. You might be relieved to know that melilot makes for a rather swanky sounding substitute for vanilla essence.
The dried melilot petals were thrown into the cornflour and milk mixture, swirled and swirled to imparting that wonderfully soft, sweet flavour.
But it didn’t end there…
Out came the juicy, plump blackberries ready to be whipped up into the freshest, tastiest and sweetest berry coulis we’ve ever eaten. Ooh la la!
To make this recipe easier we’ve substituted the melilot petals for vanilla essence. However, if you have access to melilot and want to give it a try, go right ahead and let us know how you go.
Well don’t just sit there, start prepping your dessert already!
- 1 litre whole milk (not skimmed)
- 60 g white sugar
- 80 g of corn starch
- 1-2 tsp vanilla essence
- 125 g blackberries
- 50 g raw sugar
- 50 ml water
- Add the corn starch to 100 ml of the milk.
- Heat the rest of the milk in a large saucepan. Just before it boils add in the vanilla essence and remove from the heat. Stir and allow to rest for a few minutes.
- Add the corn starch / milk mixture and sugar.
- Slowly heat the milk mixture again, stirring continuously.
- Before boiling the milk mixture should start to thicken. If it doesn't, add a little more corn starch.
- Once it reaches boiling point, and if the consistency is good, remove from the heat and pour into small individual serving bowls/glasses.
- Allow to cool naturally then refrigerate.
- Place berries, sugar and water into a small saucepan.
- Cook on a low to medium heat for 5 minutes until soft.
- Using a strainer, pour the liquid into a bowl and press any excess sauce through using a wooden spoon.
- Allow to cool.
- Place a tablespoon sized spoon of sauce on top of each mould.