Hazelnut Lemon Cardamom Blancmange Recipe

Introduction

Blancmange is a delicate, creamy dessert with subtle nutty and citrus notes. This classic treat combines smooth gelatin-set cream with fragrant cardamom and lemon, making it a perfect elegant finish to any meal.

Ingredients

• 1/2 cup hazelnuts or almonds
• 1 cup whole milk, divided
• 2 strips lemon peel, peeled off with a peeler
• 2 cardamom pods, lightly smashed once
• 1 1/2 cups heavy cream, divided
• 1 (1/4-ounce) package unflavored gelatin
• 1/2 cup granulated sugar
• Tiny pinch of salt
• A few drops vanilla
• Flavorless vegetable oil
• Amarena cherries marinated in syrup, or other candied fruit (optional)

Instructions

1. Step 1: Grind the hazelnuts or almonds in a food processor to medium fine. Combine the ground nuts with 2/3 cup of milk, lemon peel strips, smashed cardamom pods, and 1/2 cup of the heavy cream in a small saucepan. Heat gently over medium heat until just below simmering, then turn off the heat and let the mixture steep for 15 minutes.
2. Step 2: While the nut mixture steeps, sprinkle the unflavored gelatin over the remaining 1/3 cup of milk in a wide shallow bowl or gratin dish. Let it bloom for 10 minutes.
3. Step 3: Strain the nut-milk-cream mixture through a fine sieve lined with a double layer of cheesecloth into a bowl, pressing firmly to extract as much liquid as possible.
4. Step 4: Return the strained liquid to a clean saucepan. Add sugar and salt, then heat over low, stirring gently until sugar dissolves. Remove from heat, add the bloomed gelatin, and stir until fully dissolved, taking care not to let the mixture simmer. Stir in the vanilla.
5. Step 5: Place the saucepan in a bowl of ice water and stir occasionally until the mixture cools to slightly below finger temperature and thickens to the consistency of egg whites. If it starts to set too much, remove from the ice bath and whisk briskly to loosen.
6. Step 6: Whip the remaining 1 cup of heavy cream to just past soft peaks. Gently fold a small amount of the whipped cream into the gelatin mixture to lighten it, then fold this back into the remaining whipped cream thoroughly but carefully.
7. Step 7: Brush a 6-to-7-inch cake pan or mold completely with flavorless vegetable oil. Pour the blancmange mixture into the prepared mold. Cover the surface directly with plastic wrap and chill for at least 6 hours or overnight until firmly set.
8. Step 8: To serve, remove the plastic wrap and run a sharp knife lightly around the edges of the blancmange. If using an ornate mold, briefly dip it in hot water to help release the dessert. Invert onto a serving plate and top with amarena cherries, candied fruit, or serve plain.

Tips & Variations

• Use toasted nuts for a deeper flavor before grinding.
• Try substituting cardamom with cinnamon or star anise for a different spice note.
• For a lighter version, replace half of the heavy cream with whole milk.
• If you don’t have amarena cherries, fresh berries or a simple fruit coulis make excellent toppings.

Storage

Store blancmange covered in the refrigerator for up to 3 days. Keep it tightly wrapped to prevent it from absorbing other fridge odors. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make blancmange without gelatin?

Gelatin is essential for setting traditional blancmange. For a vegetarian option, you can substitute with agar-agar, though the texture may be slightly different.

How can I tell when the blancmange is fully set?

After chilling, the blancmange should be firm to the touch and smooth in appearance without any liquid pooling around it. It should hold its shape when unmolded.

Hazelnut Lemon Cardamom Blancmange Recipe

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★★★★★

4.7 from 67 reviews

• Author: Isabella
• Total Time: 6 hours 35 minutes
• Yield: 6 servings 1x

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Description

This elegant Blancmange recipe features a smooth and creamy almond or hazelnut milk-based dessert, delicately flavored with cardamom and lemon peel. It is set with gelatin, enriched with whipped cream, and served chilled, making it a perfect refined treat for special occasions or a sophisticated dessert option.

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Ingredients

Scale 1x2x3x

Nut Milk Mixture

• 1/2 cup hazelnuts or almonds
• 2/3 cup whole milk
• 2 strips lemon peel, peeled off with a peeler
• 2 cardamom pods, lightly smashed once
• 1/2 cup heavy cream

Gelatin Mixture

• 1 (1/4-ounce) package unflavored gelatin
• 1/3 cup whole milk (remaining from 1 cup total)

Sweetened Base

• 1/2 cup granulated sugar
• Tiny pinch of salt
• A few drops vanilla extract

Whipped Cream

• 1 cup heavy cream (remaining from 1 1/2 cups total)

Finishing

• Flavorless vegetable oil (for brushing mold)
• Amarena cherries marinated in syrup, or other candied fruit (optional, for serving)

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Instructions

1. Prepare the Nut Milk Mixture: Grind the hazelnuts or almonds in a food processor to a medium-fine consistency. Combine the ground nuts with 2/3 cup of whole milk, lemon peel strips, lightly smashed cardamom pods, and 1/2 cup of heavy cream in a small saucepan. Heat over medium heat until just below a simmer, then turn off the heat and let steep for 15 minutes to infuse the flavors.
2. Bloom the Gelatin: While the nuts steep, sprinkle the unflavored gelatin over the remaining 1/3 cup of whole milk in a wide, shallow bowl or gratin dish. Let it bloom for 10 minutes to soften.
3. Strain the Nut Milk Mixture: Strain the nut, milk, and cream mixture through a chinois or a sieve lined with a double layer of cheesecloth into a clean bowl. Press firmly to extract as much liquid as possible, ensuring a smooth base.
4. Heat with Sugar and Gelatin: Return the strained liquid to a clean saucepan. Add granulated sugar and a tiny pinch of salt, and heat over low heat, stirring until the sugar dissolves completely. Add the bloomed gelatin and stir thoroughly until it is fully dissolved, making sure the mixture does not simmer. Stir in a few drops of vanilla extract.
5. Cool the Mixture: Place the saucepan in a bowl of ice water and stir occasionally. Cool the mixture until it is just cooler than your finger and has the consistency of lightly beaten egg whites. If the mixture sets too much during cooling, remove from the ice and whisk well to loosen it.
6. Whip the Cream: Beat the remaining 1 cup of heavy cream until it reaches just past soft peaks. Add a small amount of the whipped cream to the cooled gelatin mixture to loosen it, then fold this mixture gently but thoroughly into the remaining whipped cream.
7. Prepare the Mold and Chill: Brush a 6-to-7-inch cake pan or mold completely with flavorless vegetable oil to help with unmolding later. Pour the blancmange mixture into the prepared mold. Cover the surface directly with plastic wrap to prevent skin formation, and chill in the refrigerator for at least 6 hours or overnight until fully set.
8. Serve: To serve, remove the plastic wrap and carefully run a sharp knife around the edges of the blancmange. If using a vintage mold, briefly dunk it in hot water to loosen the dessert. Invert an inverted plate over the mold and flip it to release the blancmange. Top with Amarena cherries, other candied fruit, or serve plain as desired.

Notes

• Use high-quality nuts for the best flavor and smoothness in the dessert.
• Ensure the gelatin does not boil as that will affect its setting properties.
• Vegetable oil prevents sticking and makes unmolding easier; be thorough when brushing the mold.
• Allow sufficient chilling time for the blancmange to set properly; overnight chilling yields the best texture.
• This dessert can be made a day ahead, making it ideal for entertaining.
• For a nut-free version, substitute the nut milk with another milk alternative and omit the ground nuts, adjusting the flavor accordingly.

• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: French

Keywords: Blancmange, almond milk dessert, hazelnut dessert, creamy gelatin dessert, French dessert, cardamom flavored dessert