Dessert/ European/ Recipes/ Super Simple

Vanilla Blanc Manger with Blackberry Coulis

08/05/2020
 

For an impressive French dessert with minimal fuss, look no further than Blanc Manger (also known as Blancmange). A delicate panna-cotta-like sweet pudding, topped with homemade blackberry coulis, and made with just six ingredients.

Blanc manger pudding on a plate with blackberry coulis drizzled on top.

Why We Love This For Dessert

For a dish that looks so fancy, it’s surprisingly easy to make. It’s definitely one to make for family or friends when entertaining. 

Unlike some desserts, Blanc Manger is a light dessert that’s not too sweet, which makes it perfect to eat after a meal with heavy flavours.

 

Two glasses of blancmange topped with blackberry coulis.

What is blancmange? 

It’s a wonderfully simple yet oh-so-fancy sounding French dessert you can whip it up any time you like, as long as you have milk, sugar 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 thicken.

This almost custard-like pudding can be served either in glasses for those wanting the easy plating option, or for those wanting a more impressive dish, you can set it in a mould and present it on a plate with the coulis oozing over the sides. It’s completely up to you!

While the origins are said to be from France or even introduced by Arabs, we actually discovered it in Brussels, Belgium thanks to a couchsurfing host after an intense 22 hour bus ride from the UK. Needless to say, this dessert went down a treat!

If you’re wanting to put on a complete feast like we had, we recommend serving this as a three course meal after generous helpings of Belgian Meatloaf and Stoemp.

What You’ll Need

Mostly pantry staples are required for this recipe, and a good glug of milk – a whole litre in fact (4 cups)! We then used fresh blackberries for our coulis, but you can also use strawberries, raspberries or blueberries instead.

Ingredients to make blanc manger laid out.

How to make Blanc Manger with Blackberry Coulis:

For the Blanc Manger

Make a slurry by adding the corn starch to 100 ml (around 3 fl oz) of the milk.

Mixing slurry of cornflour and milk.

Begin heating the remainder of the milk in a large saucepan on low heat. Just before it boils add in the vanilla essence, cornstarch slurry and sugar.

Pouring slurry of cornflour and milk into pan.

Continue to slowly heat the milk mixture on low, stirring continuously. The milk mixture should start to thicken around the 5 minute mark. Patience is key here.

Thickening blancmange mixture in pan.

Once it heats to just under boiling and thickens nicely, remove from the heat and pour into small individual serving bowls/glasses. Allow to cool naturally then refrigerate.

Pouring blanc manger into glasses.

For the Berry Coulis

Place berries whole or pre-cut with sugar and water into a small saucepan. Cook on a low to medium heat for 5 minutes until soft and stirring occasionally to avoid any sticking.

Leave as a chunky sauce, or pour through a strainer to remove chunks.

Softening blackberries in a small saucepan for coulis.

Allow to cool then refrigerate until ready. To serve place a tablespoon or two of sauce on top of each mould.

If you want to serve the pudding out of the mould, we recommend dipping the mould or glass in hot water for 10-20 seconds to loosen the pudding. You can also trace a knife around the inner edge of the mould before tipping upside down onto a plate.

Cook’s Tips

  • Use cold milk when mixing the slurry (cornflour and milk mix) as this stops the cornstarch thickening.
  • Creating a slurry stops the cornflour forming lumps when poured into the rest of the milk.
  • Be patient when thickening the milk. Keep the heat on low to avoid a lumpy mess – it will usually start to thicken when you’re about ready to give up (around the 5 minute mark). 
  • If your sauce doesn’t thicken at all, try adding a little more corn starch without turning the heat up. (Try a slurry of 1 tbsp of cornflour to 2 tbsp of water or milk)
  • If you haven’t made custards or white sauces like bechamel before, use a whisk instead of a spoon and this will greatly help reduce the risk of a lumpy pudding.

FAQs

What’s the difference between blanc manger (also known as blancmange), panna cotta and custard?

Blanc manger is cooked using cornflour to thicken and set the pudding while panna cotta uses gelatin and usually features cream in addition to the milk.

Blanc manger is different to custard too, as it doesn’t use eggs or cream.

How long does blanc manger last in the fridge? Can I prepare it in advance?

You can prepare blanc manger ahead by a couple of days if required, but try and eat it within 3-4 days for the freshest results.

Variations & Substitutes

  • If you can’t find blackberries, you can use strawberries, raspberries or blueberries instead.
  • If you want to be even more lazy, you could use any fruit jam with a little hot water and turn it into a cheat’s coulis to pop on to of the blanc manger.
  • If you don’t have cornflour, you can set it with 1.5 tsp of gelatin instead. Only heat the milk enough to dissolve the gelatin crystals if using this method.

Close up of blanc manger in two glasses.

 

Want more dessert ideas? Give these a go:

 

★ Did you make this recipe? Please leave a star rating below!

Blancmange set on a plate with blackberry coulis.

Blanc Manger with Blackberry Coulis

If you're looking for an impressive French dessert with minimal fuss, look no further than Blanc Manger. A delicate panna-cotta-like sweet pudding, topped with homemade blackberry coulis, and made with just six ingredients.
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: Belgian, French
Servings: 6 moulds
Calories: 134kcal
Author: Wandercooks
Cost: $5

Ingredients

Berry Coulis

Instructions

For the Blanc Manger

  • Make a slurry by adding the corn starch to 100 ml (around 3 fl oz) of the milk.
  • Begin heating the remainder of the milk in a large saucepan on low heat. Just before it boils add in the vanilla essence, cornstarch slurry and sugar.
  • Continue to slowly heat the milk mixture on low, stirring continuously. The milk mixture should start to thicken around the 5 minute mark. Patience is key here.
  • Once it heats to just under boiling and thickens nicely, remove from the heat and pour into small individual serving bowls/glasses. Allow to cool naturally then refrigerate.

For the Berry Coulis

  • Place berries whole or pre-cut with sugar and water into a small saucepan. Cook on a low to medium heat for 5 minutes until soft and stirring occasionally to avoid any sticking.
  • Leave as a chunky sauce, or pour through a strainer to remove chunks.
  • Allow to cool then refrigerate until ready. To serve place a tablespoon or two of sauce on top of each mould.
  • If you want to serve the pudding out of the mould, we recommend dipping the mould or glass in hot water for 10-20 seconds to loosen the pudding. You can also trace a knife around the inner edge of the mould before tipping upside down onto a plate.

Video

Notes

Cook's Tips
  • Use cold milk when mixing the slurry (cornflour and milk mix) as this stops the cornstarch thickening. Creating a slurry stops the cornflour forming lumps when poured into the rest of the milk.
  • Be patient when thickening the milk. Keep the heat on low to avoid a lumpy mess - it will usually start to thicken when you're about ready to give up (around the 5 minute mark).
  • If your sauce doesn't thicken at all, try adding a little more corn starch without turning the heat up. (Try a slurry of 1 tbsp of cornflour to 2 tbsp of water or milk)
  • If you haven't made custards or white sauces like bechamel before, use a whisk instead of a spoon and this will greatly help reduce the risk of a lumpy pudding.
FAQs
  • What's the difference between blanc manger, panna cotta and custard? Blanc manger is cooked using cornflour to thicken and set the pudding while panna cotta uses gelatin and usually features cream in addition to the milk. Blanc manger is different to custard too, as it doesn't use eggs or cream.
  • How long does blanc manger last in the fridge? Can I prepare it in advance? You can prepare blanc manger ahead by a couple of days if required, but try and eat it within 3-4 days for the freshest results.
Variations & Substitutes
  • If you can't find blackberries, you can use strawberries, raspberries or blueberries instead.
  • If you want to be even more lazy, you could use any fruit jam with a little hot water and turn it into a cheat's coulis to pop on to of the blanc manger.
  • If you don't have cornflour, you can set it with 1.5 tsp of gelatin instead. Only heat the milk enough to dissolve the gelatin crystals if using this method.

Nutrition

Serving: 6g | Calories: 134kcal | Carbohydrates: 33g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 2mg | Potassium: 34mg | Fiber: 1g | Sugar: 19g | Vitamin A: 45IU | Vitamin C: 4mg | Calcium: 6mg | Iron: 1mg
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks

 

Vanilla Blanc Manger with Blackberry Coulis

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