I’m a huge fan of molded desserts and blancmange is no exception. I make this classic dessert often and enjoy them especially when it starts to get warm. This refreshing lemony blancmange made with agar agar is one of must have desserts in the summer!
Simple Ingredients
Blancmange is a dessert traditionally made with cream, corn starch, rice flour or gelatin and flavored with almonds. It’s been around since the middle ages and different variations have existed in Europe. There are similar desserts to blancmange, like the Italian panna cotta and Chinese almond tofu (杏仁豆腐).
My version of blancmange is bit different than the classic version, but it’s still milky with just the right amount of sweetness. Most of all, it is one of the most simple and easy desserts to prep and make. You just need:
- 2 Cups Whole Milk
- 1/2 Cup Water
- Zest of One Lemon
- Three Tablespoons Sugar
- Vanilla Extract
- 1 Teaspoon Agar Agar powder – Agar Agar is widely available in local grocery stores, health food stores, Asian grocery stores or through online retailer like Amazon.
I use vanilla extract in place of almonds or almond extract since I’m not a fan of nuts, particularly almonds. I also add zest of one whole lemon because I love lemons in just about anything! Also instead of using cornstarch or gelatin powder, for molded desserts, I prefer to use Agar Agar. It sets more quickly compared to gelatin, and makes a firmer dessert which means it won’t easily melt away or get damaged as you are trying to release it from the mold!
How to Make it
To put it in the nut shell, it only takes three easy steps to make this blancmange.
- First, heat a small sauce pan and combine milk, sugar, vanilla extract and lemon zest
- Second, heat another sauce pan and whisk together water and Agar Agar powder
- Last step, combine the milk mixture and Agar Agar
Like the time I made my Cranberry Sauce, important thing to keep in mind when you add water to agar agar is to whisk for several minutes! Don’t let it harden prematurely in the sauce pan, if you do, you’ll have to start over.
Once the milk mixture is combined with agar agar, transfer the liquid while still warm to individual molds or ramekin cups. Agar Agar sets quickly and blancmange will be firm in about 25-30 minutes.
Strawberry Sauce
To make your dessert even more delicious and gorgeous, pair your lemon blancmange with strawberry sauce! Lemon and strawberries go so good together and where I live strawberries are available pretty much all year so there’s no reason not to make this. Another great reason to make strawberry sauce is simply because there is nothing more wonderful than smelling sweet strawberries cooking on the stove!
Making the sauce is also very easy and simple. Combine strawberries, sugar and lemon juice in a pan and simmer for 25-30 minutes.
Vintage Gelatin Molds
When I was a child, my mother would make desserts for me using aluminum molds with intricate design. I have sets of adorable vintage aluminum gelatin molds and you can find these on Etsy.com. I just thought these molds would be absolutely perfect for that nostalgic touch. These molds come in different shapes, and design and are great collectible for anyone who loves vintage bakeware. The only downside is you can’t decide which one to use!
Release from the Mold and Serve!
There are couple of tricks you can use to unmold your dessert in one piece.
- Leave the mold or ramekin in warm water for few minutes
- Insert a tip of toothpick or a small knife on the edge of blancmange to loosen it
Once the blancmange is safely released, serve this classic chilled dessert on a beautiful dessert plate and enjoy it with some fresh strawberry sauce.
Lemony Blancmange with Strawberry Sauce
Ingredients
Strawberry Sauce
- 1 lb fresh strawberries rinsed, hulled and sliced
- ½ cup cane sugar
- juice of 1 lemon
Lemon Blancmange
- 2 cups whole milk
- ½ cup water
- 1 lemon, zested
- 3 tbsp cane sugar
- ¼ tsp vanilla extract
- 1 tsp agar agar powder
Instructions
Strawberry Sauce
- Heat medium sized sauce pan over medium heat. Add strawberries and stir in sugar and lemon juice.
- Once strawberries start to breakdown, reduce heat to low and simmer for 25-27 minutes stirring occasionally. Remove from heat and let cool.
Lemon Blancmange
- Lightly butter the gelatin mold/ramekins or use some water to wet the mold/ramekin and set aside.
- Place a small sauce pan over low heat, add milk and stir in sugar, vanilla extract and lemon zest. When the sugar has completely dissolved, turn off heat and set aside.
- Heat another sauce pan over medium heat. Add water and stir in Agar Agar powder. Whisk the Agar Agar mixture to prevent it from hardening. Once the mixture starts to simmer, reduce heat to low then whisk continuously for 2 minutes. Turn off heat and add milk mixture to Agar Agar, whisk until well combined.
- While the mixture is still warm, transfer to individual gelatin molds/ramekin cups. Once the contents cool down, place plastic wrap and chill in the fridge*.
- Unmold* the chilled blancmange and serve with strawberry sauce.
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This looks so good! love strawberries and lemon too.