Blanc Mange

This is a very lovely, elegant, and classic French dessert.

Serves: 6Hands-on: 15 minutesTotal: 3 hours 15 minutesDifficulty: Easy

Serves: 6


  • 1 envelope gelatin
  • 2 cups heavy cream
  • 8 packets sugar substitute
  • ½ tsp. almond extract
  • 1 vanilla bean
  • ½ cup sliced strawberries
  • ½ cup raspberries
  • 6 Tbsp. raspberry coulis


  • Lightly spray six ramekins or custard cups with cooking spray. In a small bowl, sprinkle the gelatin over 3 tablespoons cold water; let stand for 5 minutes until softened.
  • Combine the cream, ½ cup water, the sweetener, almond extract, and vanilla bean in a medium-size saucepan; bring to a boil over medium heat. Remove from heat, add the gelatin mixture, and stir until melted.
  • Pour the mixture into the prepared cups. Cover surface with plastic wrap to prevent skin from forming. Refrigerate for at least 3 hours. When ready to serve, briefly dip bottom of cup in warm water, or run a small sharp knife along the sides of the ramekin to separate the custard from the dish. Turn out onto serving platters or individual plates and serve with a few fresh berries and raspberry coulis.