Tuesday, July 21, 2009
TWD - Raspberry Blanc-Manger
What's for pudding?
Growing up, I loved British children's books. There were always high adventures behind the hen house or at the edge of a deep woods. Dolls, animals and fairies added their own tensions. Inevitably, there'd be a lull and the dewy damp and hungry kids would troop into the kitchen and demand "what's for pudding?"
I loved that sentence. Pudding! I was thrilled to think that somewhere in the world children had pudding every day. Growing up as an only child, my mother could barely be coaxed to prepare a box of Jello, knowing she'd have to eat most of it. Pudding? No way.
Now I understand that 'pudding' meant dessert. Any dessert. Yet, many British desserts do contain some element of pudding. One of these is blanc-manger.
Blanc-manger is a simple whipped cream and gelatin dessert. For a pudding, it should be a piece of cake to make.
However, I couldn't find gelatin at the grocery store. Finally, I spied a packet with a photo of pudding on the front. I trust pudding. I grabbed it and headed home.
At home, the cream is whipped, the milk and almonds are nearing a boil, and I reach for the gelatin and open it. Sheets? What the heck are sheets of gelatin? Forcing down panic, I turn the packet over and over, hoping for a conversion table - one sheet equals how many teaspoons of powder? But no. There are only pictures of happy pudding mocking me.
Okay, one. I go with one sheet. You know what - I guessed wrong. Below is one of the four photos I got of my pudding before it began to collapse.
By the time it made it to the bowl, it was more goop than pudding. Everyone still enjoyed the taste. It was fresh and not at all sweet. I made a chocolate cookie bottom crust which went nicely with the fresh raspberries.
Thanks to Susan of Sticky Gooey Creamy Chewy for choosing this recipe. I won't forget it!
By the way, does anyone know whether I can run this through the ice cream maker at this point?
I did it! I made ice cream. Its deep colour comes from the chocolate cookie crust I put under the blanc-manger. It tastes delicious. Very fresh, almost like gelato. Maybe that's because of the almond bits. Every scoop or so you taste the fresh raspberries and that's the real icing on the cake!