4584 Fruit Blancmanges and Liqueur Blancmanges

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

All kinds of fruit reduced to a purée can be used in the preparation of these blancmanges. Use equal quantities of the fruit purée and the mixture as given for French Blancmange, and keeping the amount of gelatine the same.

These blancmanges take the name of the fruit used e.g. strawberry, raspberry, apricot or peach blancmange.

Blancmanges with liqueur are made in the same way using ½ dl (2 fl oz or ¼ U.S. cup) of the selected liqueur per 1 litre ( pt or U.S. cups) blancmange mixture. The most suitable liqueurs are Kirsch, Maraschino and Rum. Chocolate blancmange and coffee blancmange are made in the same way as above but the aroma of the coffee does not go so well with that of the almonds as do the other flavourings.