Blancmange, or blanc-manger, is a sweet white European dessert that dates back to the middle ages. It’s made like pudding, but sets up firmly, similar to panna cotta or Jell-O. It’s frequently flavored with almonds, which is why we’ve made this dairy-free blancmange is made with almond milk!
Easy Dairy-Free Blancmange Recipe (aka Blanc-Manger)
This dairy-free blancmange was originally submitted by Hidemi Walsh for a recipe contest that we co-hosted. We’ve updated the recipe, adjusted the ratios a touch and expanded the instructions. We’ve also added some flavor options, nutrition facts, and several tips and notes to ensure success!
Why You’ll Love this Dairy-Free Blancmange
- Authentic Almond Flavor: This recipe goes straight to the source, using almond milk for both its creamy consistency and classic flavor.
- Perfectly Balanced Sweetness: Many blancmange recipes are overly sweet. We’ve delicately sweetened this one, allowing the almond and fresh fruit topping to shine.
- Quick & Fresh Topping: The microwave strawberry sauce highlights the flavor of fresh strawberries, and it takes just two minutes to whip up!
- Gelatin-Free: We use cornstarch in this recipe, a common pantry staple that suits a wide variety of dietary needs.
- Elegant Presentation: The firm, gelatin-like texture of blancmange can be shaped in decorative molds, making it perfect for any occasion.
Ingredient FAQs
- Sugar: Can I use a different sweetener? Any type of sugar should work fine, including coconut sugar, honey, agave nectar, or maple syrup. But keep in mind that they will each influence the flavor. I can’t recommend a sugar-free sweetener without testing, as these can have other effects on consistency and set.
- Sugar: Is this enough sugar? A blancmange shouldn’t be too sweet, as you want to highlight the almond flavor and the topping. Also, too much sugar can weaken the gel.
- Strawberries: Can I use frozen strawberries? In a pinch, you can use frozen strawberries, but they typically have far less flavor. You’ll need to add a little cook time to defrost them, and you might need to increase the sugar and/or lemon juice to taste.
- Almond Milk: Can I use one with protein? Yes! Hidemi actually created this recipe with a protein almond milk from So Delicious. That product was discontinued, but another brand should work well.
- Almond Milk: Can I sub a different type of dairy-free milk? The idea of the almond milk is that it gives this dairy-free blancmange the classic almond flavor. If preferred, you can use another type of milk alternative. But I cannot guarantee success with every type. Nut and coconut-based options should work well, but emulsified options like oat milk could be iffy.
- Cornstarch: Do you have a corn-free option? Traditionally, blanc-manger is thickened with cornstarch or gelatin. Cornstarch is the ideal starch, but you can sub an equivalent amount of arrowroot starch, if needed, while keeping it gelatin-free.
Special Diet Notes: Dairy-Free Blancmange
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, and vegetarian.
Dairy-Free Blancmange
This simple European dessert is a thickened type of pudding that sets up almost like Jell-O. Its delicate flavor is the perfect backdrop for fresh fruit toppings.
Ingredients
Method
Quick Strawberry Topping
- In a microwave-safe bowl, stir together the chopped strawberries, sugar, and lemon juice.
- Cover the bowl with plastic wrap and microwave on HIGH for 1 to 2 minutes, or until the juices have released and the sugar has dissolved.
- Carefully uncover the bowl (steam might escape), stir, and let the sauce cool completely. Refrigerate the topping until ready to use.
Almond Milk Blancmange
- In a small saucepan, whisk together the cold almond milk, cornstarch, sugar, and salt (if using) until the cornstarch is completely dissolved and no lumps remain.
- Place the pan over medium-low heat. Stirring constantly to prevent lumps and scorching, bring the mixture to a gentle boil. This will take about 5 to 8 minutes.
- Once the mixture begins to bubble, continue to cook and stir constantly for 1 full minute, or up to 2 minutes. This ensures the cornstarch is fully activated and will set properly. The mixture will be very thick.
- Remove the pan from the heat.
- Immediately pour the mixture evenly between 3 teacups or molds, and level it out.
- Let the blancmange cool at room temperature for about 1 hour, or until completely cooled.
- Transfer them to the refrigerator and chill for at least 2 to 3 hours, or until completely firm.
- You can serve the blancmange in the cups or invert them onto dessert plates. Spoon the chilled strawberry topping and juices over each serving.
Nutrition
Tried this recipe?
Let us know how it was!Recipe Notes & Tips
- Flavor Options: After removing the blancmange from the heat (Step 4), you can stir in 1/4 teaspoon of almond extract to enhance the traditional flavor, or use 1/2 teaspoon of vanilla extract or vanilla bean paste.
- Make-Ahead: The blancmange and the strawberry topping can be made up to 2 days ahead. Once the blancmange is cool, cover each mold with plastic wrap and refrigerate. Keep the topping in a separate covered container. Demold and add the topping just before serving, as the sauce can cause the blancmange to soften over time.
Troubleshooting
- It didn’t set: The most common reason is undercooking. The mixture must come to a full boil and be cooked for at least 1 minute to activate the cornstarch. But don’t be tempted to cook it much longer, as this can cause the starch to break down. Also, ensure you let it cool at room temperature before refrigerating; covering it while it’s still warm can create condensation that weakens the set.
- It’s too firm: Some milk alternatives with added protein or gums might set more firmly. If you prefer a softer, more pudding-like texture, reduce the cornstarch to 3 or 3 1/2 tablespoons next time.
- It tastes bland: This dessert is meant to be subtle. For a bigger impact, don’t skip the pinch of salt, which makes the other flavors pop. You can also add one of the flavor extracts mentioned above in the Notes.
- The topping is too sweet or too bland: If your strawberries are very sweet, you may need less sugar. If they are underripe, out of season, or frozen, they might need more sugar and a bigger squeeze of lemon juice to brighten the flavor. Always taste and adjust as needed.
Also Enjoy My Classic Dairy-Free Vanilla Pudding Recipe!
