Nutrition Facts
6 servings
6
Recipe for Panna Cotta with a Melting Center
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The Blanc-manger is one of the signature dishes of the chef. Discover the recipe for this elegant dessert, created by the chef, perfect for celebrations!
For the blancmange
50 Egg white
50 Sugar
1 pinch Salt
For the custard
½ whole milk
270 liquid cream
3 cloves Vanilla
100 Sugar
200 Egg yolk
For the caramel sphere
100 Sugar
Directions
1
For the blancmange: Slowly whip the egg whites with a little bit of sugar. When they start to foam, increase the speed and add more sugar. Continue to gradually increase the speed while adding sugar until the egg whites are glossy.
2
For the custard: In a large saucepan, heat the milk, cream, and split, scraped vanilla pods. Meanwhile, whisk the egg yolks and sugar in a bowl. When the milk comes to a boil, pour half of it into the bowl and stir vigorously. Pour everything back into the remaining milk and cook, stirring constantly. The custard is ready when you can draw a clear line with your finger on a spatula coated with the custard, and it does not run. Strain everything and set aside to cool.
3
For the caramel: Heat the sugar and once the caramel is formed, drizzle it randomly over half-spheres using a spoon. Let it harden, then assemble two half-spheres for the final arrangement – the caramel will naturally glue the two pieces together.
4
For assembling the dessert: Grease a small pastry ring and place it on a baking mat. Pipe your blanc-manger: first a thick spiral for the base, then along the edges of the ring, rising up and leaving a well to hold the custard. Pour the custard into the cavity thus formed and close everything with the blanc-manger.
5
To finish, cook for 8 minutes at 100°C. Carefully unmold, then serve the blancmange with its caramel sphere.
Ingredients
For the blancmange
50 Egg white
50 Sugar
1 pinch Salt
For the custard
½ whole milk
270 liquid cream
3 cloves Vanilla
100 Sugar
200 Egg yolk
For the caramel sphere
100 Sugar
Directions
Directions
1
For the blancmange: Slowly whip the egg whites with a little bit of sugar. When they start to foam, increase the speed and add more sugar. Continue to gradually increase the speed while adding sugar until the egg whites are glossy.
2
For the custard: In a large saucepan, heat the milk, cream, and split, scraped vanilla pods. Meanwhile, whisk the egg yolks and sugar in a bowl. When the milk comes to a boil, pour half of it into the bowl and stir vigorously. Pour everything back into the remaining milk and cook, stirring constantly. The custard is ready when you can draw a clear line with your finger on a spatula coated with the custard, and it does not run. Strain everything and set aside to cool.
3
For the caramel: Heat the sugar and once the caramel is formed, drizzle it randomly over half-spheres using a spoon. Let it harden, then assemble two half-spheres for the final arrangement – the caramel will naturally glue the two pieces together.
4
For assembling the dessert: Grease a small pastry ring and place it on a baking mat. Pipe your blanc-manger: first a thick spiral for the base, then along the edges of the ring, rising up and leaving a well to hold the custard. Pour the custard into the cavity thus formed and close everything with the blanc-manger.
5
To finish, cook for 8 minutes at 100°C. Carefully unmold, then serve the blancmange with its caramel sphere.
Notes
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Marie83sun
This is the well-known and iconic recipe for blanc manger, and having tried it, it is a delight and so simple to make! -
Daphnéto1
I am surprised to see such a recipe. It has nothing to do with traditional versions. But this is not a panna cotta, which is made with flavored milk and thickened with starch. No egg white in a panna cotta! -
jean-jacques84
Top!! -
Caro38300
Please provide the text you would like translated.
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