Blanc-Mange with Stewed Fruit

Pin It Now!

I think this is the most delicious dessert I've ever made ! For some reason I always have a fear when making anything in a mould and have to turn it out - three reasons .. my stuff always break or it did not set properly or it sticks to the mould.

Years ago, must be about 10 or 12 years, I bought a Tupperware mould, quite fancy, with a lid and a smaller mould which made the "hole" in the middle (the smaller one can be used on it's own as well). Well, it was still brand new when I used it for the first time yesterday and it did the magic!

Must say, I think it's because of the recipe too {whink} as it really set nicely and took only about 3 hours of chilling.

The Blanc-Mange and the Glaze is a recipe which I gawked looked at for years as well. I found it in one of my favorite cookbooks Spyskaarte vir Elke Seisoen by Annette Human (available in English as SEASONAL MENUS).

The Fruit I stewed, as I think, my Granny used to do it - but I could be wrong. Anyhow, the whole dessert was delicious. Oh, I already said that ...

Blanc-Mange with Stewed Fruit

Stewed Fruit;

250g Mixed Dried Fruit (I used a pack containing: Peaches, Apples, Apricots, Prunes and Pears)

300ml Water

1 Cinnamon stick

3 TB Sugar

1.) Simmer all the ingredients for 20 minutes until soft. Remove from heat - drain and keep aside until completely cooled.

Blanc-Mange;

5 TB Cornflour

4 TB Sugar

1/4 t Salt

3 cups Milk

1 Egg

1 t Vanilla Essence

1.) Place 700ml of the Milk in a pot on medium heat.

2.) Meanwhile, mix the remaining 50ml Milk with the Cornflour, Sugar and Salt. Add the Egg and Vanilla and whisk well.

3.) As soon as the Milk in the pot reach boiling point - add the Cornflour mixture slowly, stirring continuously.

4.) Simmer until thick, stirring all the time (3 - 5 minutes)

5.) Remove from heat, let cool for about 2 minutes and pour into a mould which was rinsed in cold water (use the mould wet).

6.) Chill for 3 - 4 hours before turning out.

Glaze;  (make the Glaze shortly before serving)

1 1/2 t Cornflour

2 TB Water

1/4 cup Fine Apricot jam

1 t Butter or Margarine

2 TB Sherry (or any other sweet wine)

1.) Mix the Cornflour and Water until smooth in a small sauce pan - Add the Apricot jam, Butter or Margarine and simmer over medium heat until thick - Remove from the heat and add the Sherry - stir well.

2.) Let the Glaze cool completely before serving.

Serve the Blanc-Mange with the Stewed Fruit and some Glaze drizzled over.

Hope you enjoy!

Linda

Linking up with these cool parties: