This was half the recipe, made in a 6-inch springform pan. I used purchased almond flour, which gave it a very smooth texture. For the bottom, I tried a variation of Dorie's Chocolate Pastry Crust, with more sugar and less cocoa. But it was a bit tough, I think I overbaked it. Still pretty good. I think a thin layer of sponge cake would be the very best bottom layer for this. The light texture would go better with the light, fluffy blancmanger. Or, crisp almond or chocolate cookies on the side...mmm.
The black raspberries are almost done for this year. We have a whole lot in the freezer and a few left for eating fresh.
See you all next week!
3 comments:
What a wonderful photo... very appetizing!
Wow, your blanc-manger looks really beautiful! I've never tried black raspberries before or even heard of them but they look really amazing in your blanc-manger!
Thanks! LA, the black raspberries grow wild in our area. They are all over the place -- we just dug up the "volunteers" in our yard and moved them to the spot where we wanted them!
You can also buy cultivated varieties of black raspberries. But they are not hardy enough for our area. And we like the wild ones better anyway!
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