Blueberry Blanc-Manger

“Middle English blankmanger, a dish made with almond milk, from Old French blanc mangier : blanc, white (of Germanic origin; see bhel-1 in Indo-European roots) + mangier, to eat, food (from Latin manducāre; see manger).” SourceOn first glance, the raspberry blanc-manger looked intimidating, but two words, “panna cotta” and “foolproof” in Dorie’s headnote allowed me to see this recipe in a new light. Panna cotta, I could make foolproof!According to several sources, Thomas Jefferson, our President foodie, added blancmange to his dessert repertoire at Monticello after experiencing it in Paris while Minister to France. My introduction to blancmange came from a Monty Python skit about an alien race of blancmange who turned everyone in England into Scotsman so they could win in tennis at Wimbledon. Sounds bizarre, but that’s Monty Python!I had two pints of blueberries, enough to add to the blanc-manger and to make a blueberry coulis. Rather than using one mold, I chose to serve the dessert in individual glasses. Thanks to Susan of stickygooeycreamychewy for this weeks dessert from “Baking From My Home to Yours”. You can find the recipe on her blog. Stay tuned next week-I’m up with Vanilla Ice Cream on pages 428-429.Blueberry CoulisA colorful berry sauce to top ice cream and other desserts. Adapted from this recipe. Makes 2-1/2 cups.2 pints fresh blueberries, washed and drained3 tablespoons sugar1 tablespoon fresh lime juicelime zest for garnishing dessertProcess on a food processor one pint of the blueberries, sugar and lime juice. Press through a sieve to extract juice. Adjust flavors by adding more sugar or lime juice, as desired. Refrigerate. Just before serving, fold in the remaining pint of blueberries. Sauce is best served at room temperature.Printer Friendly Recipe