blanc-manger

yummy · Joined: 20 Nov 2008 Posts: 2

I am planning to cook the "blanc-mangers" for a dinner this weekend (I have the French edition of the C &Z cookbook). I was wondering:
1/ how weighs 1 c.c. of agar-agar? Hopefully 2g since it is the package's size Smile

But I am not sure and I am lousy at measuring volumes...

2/ if it were OK to substitute "creme fluide entiere" instead of "creme fleurette"

3/ how is the almond milk is supposed to look like? thick and creamy? or still liquid?

If anyone has answers....

Thanks a lot!!

clotilde · Posted: Fri Nov 21, 2008 12:33 pm Post subject:

Hello Yummy, and welcome to the forums!
1 c.c. (or 1 tsp) agar-agar is indeed equivalent to 2 grams.
And I'll note in passing that I have a page with volume-to-weight conversions on C&Z; you can perhaps bookmark it for future reference, it's at: http://chocolateandzucchini.com/archives/2006/09/conversions_equivalents.php
Happy blancmange making!
Clotilde.

yummy · Joined: 20 Nov 2008 Posts: 2

Thank you Clotilde! It worked beautifully (and I have learned since that 'creme liquide' is simply 'creme fleurette' but pasteurized so I assumed I could substitute one for the other)

Rachel · Joined: 22 Oct 2006 Posts: 296 Location: Santa Barbara, CA

Just thought I would post this for anyone making the blanc-manger with agar-agar flakes (as opposed to powder), which I did yesterday: if you use flakes, you need 1 tablespoon rather than 1 teaspoon, and you need to simmer them in the almond milk/cream mixture for a good 15 minutes. I found that they didn't dissolve completely in spite of all the cooking and stirring (a fair amount ended up in the strainer), but the blanc-manger still set well.

clotilde · Posted: Mon Aug 24, 2009 4:35 pm Post subject:

Thanks for reporting back on that, Rachel. I've never used agar-agar flakes as they don't seem to sell it in that form here, so it's good to know.
Cheers!
Clotilde.