Simple Blanc Mange

Name: Simple Blanc Mange
Yield: 6 servings
Cuisine: American
Ingredients: 300 ml Milk; 200 ml Heavy cream; 55 grams Honey; 6 grams Gelatin block; 2 tsp Coconut Liqueur (if preferred); 1 Your favorite fruit

cookpad.japan @cookpad_jp

This is a Blanc Mange that I thought up which can be made even when trying to conserve electricity. I made it so that it goes well with any fruit.

You can enjoy this deliciously as just blanc mange. You can of course decorate this with just fruit and not use sauce. Recipe by Malon Love

This is a Blanc Mange that I thought up which can be made even when trying to conserve electricity. I made it so that it goes well with any fruit.

You can enjoy this deliciously as just blanc mange. You can of course decorate this with just fruit and not use sauce. Recipe by Malon Love

cookpad.japan @cookpad_jp

This is a Blanc Mange that I thought up which can be made even when trying to conserve electricity. I made it so that it goes well with any fruit.

You can enjoy this deliciously as just blanc mange. You can of course decorate this with just fruit and not use sauce. Recipe by Malon Love

This is a Blanc Mange that I thought up which can be made even when trying to conserve electricity. I made it so that it goes well with any fruit.

You can enjoy this deliciously as just blanc mange. You can of course decorate this with just fruit and not use sauce. Recipe by Malon Love

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Ingredients

6 servings

300 mlMilk
200 mlHeavy cream
55 gramsHoney
6 gramsGelatin block
2 tspCoconut Liqueur (if preferred)
1Your favorite fruit

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Steps

1

Place the gelatin block in lots of water (not listed) to soak.
2

Add the milk to the honey, bring to a light boil, and add in the heavy cream.
3

Lightly squeeze the water from the gelatin block, add to step 5, and dissolve completely. Place into a hot water bath when it will not dissolve.
4

Strain step 3 into a bowl, and chill in an ice water bath.
5

Add in your favorite liqueur, and stir (optional).
6

After it has thickened a bit, place into your favorite container, and let sit in the fridge overnight.
7

Top with half-boiled-down orange juice.
8

Add 30g of passion purée to 5g starch syrup and 15g of granulated sugar, bring to a boil , let cool and place on top, then garnish with oranges and strawberries.
9

Crush this up into crushed jelly and top with strawberry syrup and gelatin mixed with water.