So refreshing and delicious ! Blanc-Mange with Stewed Fruit is ideal to serve when entertaining or as a special dessert during holidays
I think this Blanc-Mange is one of the most delicious dessert I have ever made !
For some reason I always have a fear when making anything in a mold and have to turn it out. Three reasons .. my desserts always break, it did not set properly or it sticks to the mold.
Years ago, must be about 10 or 12 years, I bought a Tupperware mold, quite fancy ! The mold has a lid and a smaller mold which made the “hole” in the middle (the smaller one can be used on it’s own as well).
Well, it was still brand new when I used it for the first time yesterday and it did the magic!
Must say, I think it is because of the recipe mainly, as it really set nicely and took only about 3 hours of chilling.
The Blanc-Mange and the Glaze is a recipe which I (gawked!) looked at for years as well.
I found it in one of my favorite cookbooks Spyskaarte vir Elke Seisoen by Annette Human (available in English as SEASONAL MENUS).
The Fruit I stewed, as I think, my Granny used to do it – but I could be wrong. Anyhow, the whole dessert was delicious. Oh, I already mentioned that !
More No-Bake Dessert recipes you might like:
Blanc-Mange with Stewed Fruit
Blanc-Mange with Stewed Fruit

Ingredients
STEWED FRUIT:
- 250 g Mixed Dried Fruit ( 8 oz )
- 1 1/4 cup Water
- 1 Cinnamon stick
- 3 TB Sugar
BLANC-MANGE:
- 5 TB Cornflour (Cornstarch)
- 4 TB Sugar
- 1/4 t Salt
- 3 cups Milk
- 1 large Egg
- 1 t Vanilla Essence
GLAZE:
- 1 1/2 t Cornflour
- 2 TB Water
- 1/4 cup Smooth Apricot Jam
- 1 t Unsalted Butter
- 2 TB Sherry
Instructions
- STEWED FRUIT: Simmer all the ingredients for 20 minutes until soft. Remove from heat – drain and keep aside until completely cooled
- BLANC-MANGE: Heat 2 3/4 cups of the Milk in a medium saucepan over medium heat
- Meanwhile, combine the remaining 1/4 cup Milk with the Cornflour, Sugar and Salt - Add the Egg and Vanilla and whisk well
- As soon as the Milk in the saucepan reach boiling point – add the Cornflour mixture slowly, stirring continuously
- Turn down the heat to low and simmer until thick, stirring all the time (3 – 5 minutes)
- Remove from heat, let cool for about 2 minutes and pour into a mold which was rinsed in cold water (use the mold wet)
- Chill for 3 – 4 hours before turning out
- GLAZE: Mix the Cornflour and Water until smooth in a small sauce pan – Add the Apricot Jam and Butter and simmer over medium heat until thick – Remove from the heat and add the Sherry – stir well
- Let the Glaze cool completely before serving
- Serve the Blanc-Mange with the Stewed Fruit and some Glaze drizzled over
Recommended Products
-
Tupperware Jel-Ring Jello Mold 6 Cups PINK
-
Tupperware Jel-ring Jello Mold Mint Green by Tupperware
-
Tupperware Jel-Ring Jello Mold 6 Cups Purple
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Nutrition Information
Yield
16Amount Per Serving Calories 124.1 Total Fat 2.1g Saturated Fat 1.3g Unsaturated Fat 0.3g Cholesterol 12.3mg Carbohydrates 23.1g Fiber 1.1g Sugar 17.2g Protein 2.3g
Lucy
Oh my goodness! That looks so yummy!!! 🙂
With A Blast
Hope you'll make some – it's quick to make, only need a little time to set 😉
Enjoy,
Linda
Zachary and Sarah @ HHG
I have never seen anything like this. That is so cool! New follower. Can't wait to see what's next! Yay for being blog friends! 🙂
With A Blast
Welcome to my humble little blog!
Thanks for following back.
Linda
Little Miss Alizzi
Yummy! I'm going to def. try this out!
Newest follower =D
-Jen
http://www.littlemissalizzi.com/
With A Blast
Thank you for following – and I hope you enjoy this recipe!
Linda
Nicole@Show Off Friday
Blanc mange is so good! It was one of my mom's specialties!
With A Blast
I Loved it and will definitely make it again! Might be just as good with fresh fruit.
Linda
Jamie @ Love Bakes Good Cakes
Linda, I wish you lived closer! I would love to meet you and chit chat over a great dessert like this 🙂 Thank you for sharing at All my Bloggy Friends this week!
With A Blast
Lol ! between this, and all your fantastic recipes it might be very bad for our figures, but I'm sure we'll chat up a storm 😉
Linda
Debi Bolocofsky
Thanks so much for sharing with Wednesdays Adorned From Above Link Party. This looks amazing. I saw it yesterday on another link party and thought it looked delicious.
Debi
With A Blast
Hope you'll make some and enjoy it as much as I did (and will again)
Linda
Full Circle Creations
Sounds great. Thanks for sharing at the All Star Block Party.
Holly
Dorothy @ Crazy for Crust
What a beautiful dessert!
With A Blast
Must confess – I found it difficult to "destroy" it when I dished up!
Linda
CuteEverything.com
I've never had blancmange although I have read of it, yours looks so lovely!
With A Blast
Hope you'll try some – it's really worth it, I don't know why I waited so long to finally make it!
Linda
kellisretrokitchenarts
I purchased a Tupperware Jello Mold at a yard sale last week and I was just wondering what I could make with it today – now I know! Thank you so much. You've got a great blog!
With A Blast
Thank you for visiting my blog and I hope you'll use your mold more than I do mine! Enjoy..
Linda
Miz Helen
Linda, this is a fabulous dessert that we are going to love, can't wait to have it. Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
healthymommyhealthybaby
Wow, that's very interesting-sounding and looking! So glad you're back!!
Kathe
Wow! This looks sooo good! Thanks for sharing this recipe at the party this week. I love it!
Charlene@APinchofJoy
Don't you love it when one of your purchases languishing in the closet finally gets a chance to shine! And this was the perfect dish for its inaugural. Looks beautiful and sounds so delicious. thanks so much for sharing on Busy Monday.
Diane Balch
I have never made a mold or anything with stewed fruit. This is going to be an adventure.
Thanks for sharing it on foodie friday.
Michelles Tasty Creations
Linda,
This is beautiful! I would love to try this recipe. Thanks for sharing.
Slice of Southern
What a unique dish! It looks great. Thanks for sharing on Southern Sundays.