The assignment for this week's "Tuesdays with Dorie" was Raspberry Blancmanger, chosen by Susan of Sticky, Gooey, Creamy, Chewy. Thanks, Susan! I've read the phrase "quaking like a blancmanger" but never actually made or eaten one. It's very light and delicious! Check out Susan's blog if you want the recipe.
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!