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
Servings 6 moulds
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.
- 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.
Variations & Substitutes
- 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.
- 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.
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