On ne fait plus que rarement le blanc-manger, et c’est chose regrettable,
car c’est l’un des meilleurs  entremets qui se puissent servir,
quand il est bien préparé.” ~ Escoffier

raspberry blanc-manger

For this week’s Tuesdays With Dorie recipe, Susan of Sticky, Gooey, Creamy, Chewy selected Dorie‘s Raspberry Blanc-Manger. Susan – thank you, thank you, THANK YOU for choosing this amazing dessert!

As was the case with the dacquoise, I couldn’t stop saying blanc-manger (pronounced “blah-mahn-jhay”). You see, I have a not-so-secret desire to be European and I love saying exotic words, particularly French words. An annoying habit to be sure, but fortunately hubby stayed just out of earshot.

So, what the heck is blanc-manger? “Blancmange is a sweet dessert commonly made with milk or cream and sugar thickened with gelatin, cornstarch or Irish moss, and often flavored with almonds. It is usually set in a mould and served cold. Although traditionally white, blancmanges are frequently given a pink color as well. Some similar desserts are Bavarian cream, vanilla pudding (in US usage), panna cotta, and haupia.” – Wikipedia

We were having the family over for dinner Sunday night, so I made this blanc-manger for dessert. It was a huge hit! I took Dorie’s suggested and topped it with raspberry coulis. This woman knows what she’s talking about, y’all.

raspberry avalanche!

raspberry avalanche!

What’s my favorite blanc-manger variation? I’d have to go with Katrina‘s nutella inspired dish. Do yourself a favor and visit the TWD blogroll to see what the rest of the gang is up to.

Jonesin’ for more blanc-manger? Get your fix with François-Xavier’s french blanc-manger served with red currant-raspberry coulis. His pictures are absolutely mouthwatering. And if you’re still wondering what the quote at the top of this post means, take a stroll over to Peter Hertzmann’s for a taste of history. Yes, pun intended. 😉