Maple Blancmange with Almond Praline

Maple Blancmange with Almond Praline
8 servings

The original blancmanges were made with powdered almonds in lieu of the gelatin. I top mine with crunchy almond praline. Yield 8 servings.



Almond Praline

cup whole almonds
cup sugar

Maple Blancmange

1 ½
Tbsp unflavoured gelatin
cup cold water
Butter, for ramekins
egg yolks
cup maple syrup
cup milk
vanilla bean, split and scraped
pinch salt


Step 1

Line a baking sheet with parchment paper.

Step 2

Put the sugar in a small pot.

Step 3

Once the sugar has dissolved, add the almonds.

Step 4

Heat over high heat until the sugar is a dark amber colour, about 3 to 5 minutes.

Step 5

Swirl the pan to coat the almonds and pour the hot mixture on a parchment-lined baking sheet.

Step 6


Step 7

Break the praline into chunks and put in a food processor.

Step 8

On high speed, finely chop the praline.

Step 9

Soak the gelatin in the 1/2 cup cold water in a small bowl.

Step 10

Butter 8 6-oz. ramekins.

Step 11

Put the egg yolks in a medium bowl and whisk until thick and light yellow in colour.

Step 12

While whisking, slowly add the maple syrup.

Step 13

Put the milk, along with the vanilla bean and salt, in a medium saucepan on high heat and scald (heat to just below the boiling point.

Step 14

While whisking, slowly add the hot milk to the egg yolk and maple syrup mixture.

Step 15

Put the bowl over a saucepan of simmering water and cook, stirring constantly, until the blancmange coats the back of a spoon, about 8 to 10 minutes.

Step 16

Remove from the heat and whisk in the gelatin mixture until thoroughly dissolved.

Step 17

Pour into 8 buttered ramekins.

Step 18

Chill until firm, at least 8 hours.

Step 19

Dip the bottoms of the ramekins in a pan of hot water and invert to unmould.

Step 20

Serve the blancmange with the praline sprinkled on top.

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