6.6.12

Blancmange with Candied Papaya



On March I prepared for a friend's blog this papaya candied recipeThis is another traditional candy from my home state in Brazil. As it is very sweet, it needs some suave accompaniment to balance the intense flavor. In Brazil we like to have it with Minas cheese, which is a traditional Brazilian cheese similar with farmer’s cheese. But I also really like to enjoy it with blancmange. Besides the perfect and delicious combination of flavors, it is also a beautiful dessert for a special occasion.



Blancmange is a dessert prepared with a milk base, sugar and gelatin as a setting agent. In the past, isinglass (fish gelatin) or chicken grease was used to substitute the gelatin. Sometimes it was also used almond milk instead of regular milk. Nowadays there are many variations. You can use coconut milk, corn starch and others several flavors. It’s also better known as panna cotta, a classic Italian version, or manjar in Portuguese.


When fig and peach are in season my mom used to prepare a coconut blancmange by using coconut milk, sweetened condensed milk, cornstarch, coconut and sugar. But today I will share with you a recipe from the book Pierre Hermé Pastries. It calls for homemade almond milk, vanilla beans and gelatin. I knew for the first time when I saw this recipe that the papaya candied rolls would be a perfect accompaniment for it. It was also an excuse to try for the first time my homemade almond milk.

In the end, it was easiest then I thought it would be. Everything went so well! This combination ends up with the lightness of the blancmange, the intense flavor of the papaya candied and a stunning dessert plate.



Blancmange
(from the book Pierre Hermé Pastries)

Preparation time: 10 minutes (the night before) + 35 minutes (the following day)
Refrigeration time: 4 hours
Serves 6

Almond Milk

1 scant cup (200 g) still mineral water
1/2 cup (100 g) superfine granulated sugar
2 vanillas beans
1 3/4 cups (175 g) ground almonds
1 drop almond extract

The night before, make the almond milk. In a saucepan, bring the still mineral water to a boil with the sugar. Split the vanilla beans in half lengthwise, and scrape the seeds into the liquid. Combine this syrup with the ground almonds and add the almond extract. Refrigerate overnight.



3 gelatin sheets
Finely grated zest of 1/4 unwaxed lemon
1 1/4 cups (275 g ) heavy cream

The following day, strain the almond milk through a fine-mesh conical sieve. Put the gelatin sheets into cold water and allow them to soften for 20 minutes.

Heat half a cup of the almond milk and melt the gelatin in it. Add the remaining almond milk and lemon est and mix well.

Beat the heavy cream in a chilled metal bowl and incorporate it into the almond milk. pour the mixture into a 8-inch-diameter (20-cm) ring mold. Place in the refrigerator to set, at least 4 hours.

Decoration
The recipe for the candied papaya you can find here
Unmold the blancmange onto a serving plate by quickly dipping the base of the mold into hot water and then inverting the blancmange onto the platter. Surround it with the candied papaya. Enjoy.



24 comments:

  1. Wow, this is so beautiful and with the candied papaya deco at the side, just out of words. I have never heard or eaten what is called "Blancmange". I should one day try it too. Such a beautiful picture, Lulu.

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  2. Que lindo, lu! Sobremesa que me traz boas lembranças da infância

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  3. Fiquei encantada com suas fotos!!! Abri na hora q vi no Tastespotting e quando vi o doce de mamão assustei, será q era coisa de brasileiro? E claro q só podia ser! Interessante q esses dias estava relendo um livro, q falava sobre o manjar, q é uma receita já milenar, tradicionalmente feita com amêndoas e com umas variações estranhíssimas que levavam até frango... Fica boa essa versão sua, em comparação à Panna Cotta ou ao nosso manjar de coco?

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    1. Ola Fernanda! Que alegria receber seu comentario, muito obrigada! A historia do manja e bem interessante mesmo. Essa receita fica menos doce que o nosso manjar e a Panna cotta, combinando bem com compotas.
      Beijos e obrigada pela visita!

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  4. Yes I still remember your candied papaya guest post! I've never heard of Blancmange, but this is another gorgeous dessert!

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  5. That is stunning!!! I am going to post this on my Mouth Watering Mondays post this Monday at www.noshingwiththenolands.com Come on over to see it. Cheers, Tara

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  6. The presentation is absolutely gorgeous!

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  7. looks amazing - and i learned a lot from your post! i'm going to make my own almond milk soon as well! greetings from germany!

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    1. Hi Jennifer, glad you like the post! Hope you enjoy making your own almond milk!
      xo

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  8. byond perfection! I admire you so much!

    kisses and have a great inspiring week!

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    Replies
    1. Dear Aida, thank you so much!
      Have a great week too!
      xo

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  9. Wow, love the texture of this dessert and perfect paired with candied papaya...by the way, like the idea of almond milk :)
    Thanks for this awesome recipe and hope you are having a wonderful week Luciana!

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  10. Una meraviglia
    sei molto brava, complimenti
    ho messo un tuo lavoro sul mio blog spero non ti dispiaccia
    ciao
    felice giorno Stefania
    http://coolechicstylefashion.blogspot.it/2012/06/inspiration-daily.html

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  11. The rolls of candied papaya look like lovely stylized rosebuds! Such a pretty cake for a party!

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  12. Hi Lulu, every time I look at your creations they are more and more resembling still life from paintings than actual food - that's how stunning they are! ;)

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