BLANCMANGE with Vanilla, REDBERRIES & CANDIED RHUBARB
Plated desserts

BLANCMANGE with Vanilla, REDBERRIES & CANDIED RHUBARB

4 steps

Recipe Step by Step

01

VANILLA BLANCMANGE

335g Fromage blanc

335g Heavy cream 36%

65g Sugar

9.5g Gelatin powder (Bloom)

47.5g Water

12g NOROHY VANILLA

Hydrate the gelatin powder in the water.

Warm the fromage blanc and add in the sugar and vanilla seeds.

Beat the cream until its texture is soft and frothy.

Melt the gelatin in the microwave then combine with the warmed fromage blanc.

Once the mixture has reached 95°F (35°C), add the whipped cream.

Pour into 5 × 5cm stainless steel cube molds and store in the refrigerator.
02

OVEN-BAKED CANDIED VANILLA RHUBARB

2kg Rhubarb

8g NOROHY VANILLA

Brown sugar (as needed)

Peel the rhubarb and cut into 12cm pieces.

Split and scrape the vanilla beans, then spread onto the rhubarb pieces.

Put on a wire rack and sprinkle some brown sugar on top.

Bake at 210°F (100°C) for a few minutes. The middle of the rhubarb should stay crunchy.
03

VANILLA OPALINE

600g Fondant glaze

400g Glucose

8g NOROHY VANILLA

Bring the fondant, glucose and vanilla mixture to a boil at 310°F (155°C).

Spread out on a silicone mat and leave to cool before grinding into a powder.

Store in an airtight container until you are ready to cook.

Sprinkle a thin layer of the powder onto a silicone mat.

Bake at 285-300°F (140-150°C) so that the powder melts.

Leave to cool. Detach from the mat and store in a dry, airtight container until you are ready to use.

Store in a dry place.
04

RASPBERRY COULIS

85g Raspberry purée

55g ABSOLU CRISTAL NEUTRAL GLAZE

1 or 2 ea Lemon juice

Mix the raspberry purée, ABSOLU CRISTAL and lemon juice.

Assembly and finishing

BLANCMANGE with Vanilla, REDBERRIES & CANDIED RHUBARB

100g Blackberries

50g Red currants

100g Strawberries

50g Gooseberries

Pea shoots (as needed)

Turn out a cube of blancmange into the center of a plate.

Add a piece of candied rhubarb, a few berries and a few pea shoots.

Use squares of opaline to decorate the blancmange.