Non-VegetarianValdostana cuisine Desserts

Blanc Manger Valdostano

Name: Blanc Manger Valdostano
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Valdostana
Ingredients: 300 ml whole mountain milk; 250 ml double cream; 100 g blanched almonds; 80 g caster sugar; 8 g leaf gelatine; 1 piece vanilla pod; 2 drops bitter almond extract; 20 g toasted flaked almonds

A delicate set pudding of fresh mountain milk, cream, and infused ground almonds. This silky, fragrant dessert is an Alpine classic of the Aosta Valley.

🇮🇹Italy· Aosta Valley

Prep: 20 min
Cook: 15 min
Total: 35 min
Servings: 4
Difficulty: Easy
Calories: 420 kcal

Ingredients

0 of 8 gathered

Servings

300 ml whole mountain milk — fresh whole milk
250 ml double cream — fresh dairy cream
100 g blanched almonds — finely ground
80 g caster sugar — fine white sugar
8 g leaf gelatine — about 4 standard sheets
1 piece vanilla pod — split lengthways
2 drops bitter almond extract — for aromatic depth
20 g toasted flaked almonds — for garnish

Equipment

•Medium saucepan
•Fine mesh sieve
•Muslin cloth
•Whisk
•Dariole moulds

Nutrition

Per serving, approximate

Calories: 420 kcal
fat: 34 g
carbs: 24 g
fibre: 2 g
protein: 7 g
calories: 420 kcal

Instructions

1
Soak the gelatine sheets in a bowl of cold water for 10 minutes to soften.
2
Combine the milk, cream, and ground almonds in a medium saucepan.
3
Scrape the vanilla seeds into the pan and add the split pod.
4
Warm the mixture gently over low heat until steaming, then remove from the heat to infuse for 15 minutes.
5
Strain the warm liquid through a sieve lined with muslin, pressing firmly to extract all almond flavour.
6
Stir the caster sugar into the warm strained milk until completely dissolved.
7
Squeeze excess water from the gelatine sheets and whisk them into the warm liquid until melted.
8
Stir in the bitter almond extract if using.
9
Pour the liquid into four lightly oiled dariole moulds or ramekins.
10
Refrigerate for at least 4 hours until gently set with a tender wobble.
11
Dip mould bases in warm water for 3 seconds and turn out onto dessert plates.
12
Scatter toasted flaked almonds over each pudding before serving.

Chef's tips

Do not boil the milk mixture vigorously or the cream may separate and taste scorched. Squeeze the ground almond solids thoroughly in the cloth to capture the richest almond oils and delicate flavour. Ensure the gelatine is fully dissolved in warm liquid before pouring into moulds to avoid rubbery streaks.

Ingredient substitutions

leaf gelatine → 2 g agar-agar powder, simmered in the liquid for 2 minutes for a vegetarian set
ground blanched almonds → unsweetened high-grade almond paste dissolved directly into the milk

Storage

Store covered in the refrigerator for up to 3 days, keeping unmoulded until ready to serve.

Reheating

This dish must be served chilled and cannot be reheated.

Common mistakes to avoid

•Boiling the gelatine, which destroys its setting strength and gives a cloudy finish.
•Skipping the infusion step, resulting in a bland pudding without true almond character.
•Using too much gelatine, making the pudding stiff rather than softly trembling.

Serving suggestions

Serve alongside crisp tegole valdostane (traditional hazelnut wafer biscuits).Accompany with a spoonful of warm bilberry or raspberry compote.Pair with a small glass of chilled Chambave Muscat or local Alpine grappa.