Blancmange Haitian Dessert Recipe: Bombshell Cooking! (Photos)
New Food Find: BlancMange Haitian Dessert!
Thankgiving was really nice this year and not as stressful as I was anticipating, thankfully. I made Baked Rosemary Cornish Hens, Spinach Cranberry Walnut Salad and Candied Yams. My mom made the infamous Turkey and Spanish Rice. My sister made cooked spinach and a number of veggie dishes. My brother brought Fried Fish and a Strawberry Cheescake from Legends in Brooklyn. My cousin Adana brought her gourmet homemade Cranberry Mango Sauce and Carmelized Onion Dish and my Aunt Wendy brought Bakes, a Guyanese bread dish.
Then one of the beautiful Haitian people in my life introduced me to a new dessert. Blancmange or Blanc Manger is a Haitian Coconut Gelatin Pudding Dish. It was absolutely yummy. The dish is French in origin. In the UK they call it “shape” and in Italy they call it “cramma.” You can add whatever fruits you like to the mix.
My Blancmange connection wouldn’t reveal his sister’s secret dessert recipe but I found a great version of it on Food Buzz from the Global Table cooking blog. Food blogger Sasha recommends the following ingredients: 1/2 tsp vanilla extract, 13.5 oz can coconut milk, 12 oz cans evaporated milk, 3 packets gelatin, 1/4 cup sweetened condensed milk or more and a 14 oz can tropical fruit cocktail, drained or other diced fruit. I would imagine that if you can you should make it with fresh coconut and fresh fruits. Good stuff.
Find Sasha’s full BlancMange recipe here.
Happy Thanksgiving, my loves. I am grateful for you.