Susan of Sticky, Gooey, Creamy, Chewy selected Raspberry Blanc-Manger as this week's TWD recipe.
I loved the idea of this cake, but the end product was a bit lack-luster. Two things I did that I won't do again. I used natural almonds which created a non-blanc manger. Second, I make the cake in VT, and I accidently grabbed a 10" cake pan instead of an 8". The resulting cake was really thin, maybe only 1/2" tall. I would like a taller cake next time. I did love the contrast between the tart raspberries and creamy almond mousse. I found myself only eating the sections that had both raspberries and cream.
I love the idea of a go-to no bake summer dessert, so I'm going to try this again soon. Next time I'll infuse my cream with thyme, and I will use a smaller cake pan and blanched almonds.
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6 comments on "TWD Blanc Manger"
It wasn't one of our favorites either, but sure was pretty.
Yours looks perfect.
That looks lovely! This is another one I didn't even try.
I agree that the best bits had the raspberries for contrasting flavour. Mine fell apart, so i made ice cream.
Ooo - thyme would be fantastic in there. I agree though, I only liked the parts that had fruit in them.
Honestly, I really liked this...so I hope you try it again (when I like something, however unreasonable this is, I want other people to, too!) :)
Too bad it didn't work out for you. I do like the rustic look of the skin on almonds though.
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