Blanc Manger with Almonds & Caramel

Ingredients (for 10 servings):

  • 1 liter of almond milk,
  • 200g icing sugar,
  • 100 g of corn starch,
  • peel of 1 organic lemon,
  • a few drops of vanilla essence,
  • for the caramel:
    -120 caster sugar,
    -50 ml of water
  • for garnish:
    – toasted almonds.




  1. Put in a pot the almond milk, corn starch, sugar and  the lemon peels, trying to remove only the yellow part and not the white one, otherwise, it will turn out a bit bitter.Whisk constantly.
  2. Add the vanilla and put the pot on the fire.
  3. Bring to a boil, stirring continuously and boil for about 5 minutes.
  4. Remove from the heat, discard the lemon peel and pour into silicone molds, slightly dampened with a little water.
  5. Let cool to room temperature and then chill in the refrigerator for about 4 hours.
  6. Unmold gently and place them in saucers.
  7. Prepare the caramel pouring in a saucepan the sugar and water.Melt the sugar without ever touching the spoon.It will be ready when the color will become brown with a temperature of around 170 °.
  8. Put the pan with the caramel in a container with cold water so that the cooking stops  completely.
  9. Let cool and then pour it over the dessert along with the toasted almonds.
  10. You can store it in the refrigerator for 2-3 days at most (preferably in the molds).

    EnJoy!!!!! 🙂 xx


2 thoughts on “Blanc Manger with Almonds & Caramel

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