maple blanc manger


I don't drink soy milk for breakfast. I try to minimize its use so I rarely cook or bake with it.
I had half a liter in the frigde (I baked the cornbread with the other half) and I start thinking about something really light and creamy...apparently my obsession with custards in all forms is not going to stop any time soon.
I read somewhere that blanc manger is a no bake eggless custard, traditionally made with starch. The result is just a little thicker than a mousse. This recipe has an extremely silky texture and a very delicate flavor. If you prefer something stronger in taste you can serve it with fresh berries. I am terrible at unmolding desserts of any kind, so I served my blanc manger in the old glass jars which you already know too well and that are another cute obsession of mine.

p.s. Good news : Bikini Kill Archive!!!

Maple Blanc Manger 

Ingredients (makes 6)
500 ml unsweetened soy milk
200 ml soy creamer, sugar free and gluten free
1/2 vanilla bean, cut lenghtwise and seed scraped
4 tablespoons pure maple syrup grade A (+ 6 teaspoons or more if you like)
2 tablespoons corn starch
1/2 teaspoon agar agar powder, dissolved in a small cup with 4 tablespoons of warm water

In a pot pour the soy milk and the soy creamer and whisk them accurately. Add the vanilla seeds and bean and whisk again. Bring to a boil. Turn off the stove and let infuse for about 20-30 minutes.Discard the vanilla bean. Add 4 tablespoons of maple syrup and mix.
Sift the cornstarch slowly in the mixture while mixing. Pour in the agar, previously dissolved with warm water. Mix and let sit for 10 minutes.
Heat the pot with medium-low heat and gently whisk. Let boil for 1 minute and pour the mixture in 6 little molds, ramekins or little glass jars. Let cool at room temperature for at least 4 hours. Put in the fridge for half an hour before serving. Serve the blanc mager in its little jar with a teaspoon of maple syrup on top or unmold the blanc manger onto a plate and pour one teaspoon (or a little more if you like) of maple syrup on top of every dessert.
Other serving suggestions: accompany the dessert with caramelized slivered almonds, fresh berries, unsweetened dried coconut flakes.

No comments:

Post a Comment