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Almond blancmanges with mango sauce
30 m active | 4 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 331
  • Fat about 19g
  • Carbohydrates about 33g
  • Protein about 6g
This is needed
This is needed for 6 piece
  • 5 dl milk
  • 50 g sugar
  • 5 leaves gelatine, immersed in cold water for approx. 5 mins., drained
  • 100 g marzipan (almond mixture)
  • 2 dl full cream
Mango sauce
  • 1 mangoes, in pieces
  • 2 tbsp liquid honey
  • 1 tbsp lemon juice
  • 6 ramekins, approx. 150 ml each, rinsed with cold water
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And that's how it's done
And that's how it's done
Boil the milk with the almond mixture and sugar. Remove the pan from the heat. Stir in the gelatine, pour through a sieve into a bowl, add the cream, stir. Transfer the mixture to the prepared ramekins, leave to cool, cover and chill for approx. 4 hrs.
Mango sauce
Purée the mango together with the honey and lemon juice.
Carefully separate the blancmanges from the rim of the mould using the tip of a knife, briefly dip the mould into hot water, then turn out onto a plate. Drizzle the sauce alongside.