Blanc-Manger with Lavender, Honey and Apricots

Blanc-Manger is an almond flavored milk based dessert that owns his name to its perfect "white" color. Traditionally, Blanc-Manger is thickened with corn or potato starch and many time mixed with its classic Italian cousin Panna Cotta which is cream based and set with gelatin only.This dessert was traced back in the 2nd century BC but was significantly modified in the middle age by the introduction of rice and almonds in Europe by Arab merchants.

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Making the Blanc-Manger

1 ½ cup. heavy cream ¾ cup.  milk ¾ cup. ground almonds ¼ cup. sugar ¼ cup.  honey ¼ cup. dried lavender ( in a cheesecloth bundle) 7 gr.  Gelatin

1. Place the milk, cream, sugar, honey, lavender sachet, and ground almonds in a saucepan and heat to a simmer for 5 minutes. 2. Squeeze lavender sachet and remove from milk mixture. 3. Soak gelatin according to package instructions, and add to hot milk mixture, ensuring the gelatin is melted and fully incorporated. 4. Pour into moulds and let set (at least 4 hours in the fridge).

Making the garnish

1 ½ cup. fresh apricots 2 tbsp.  honey ½ tsp. dried lavender blossoms

1. Cut up the apricots, place in a sauté pan with the 2 tablespoon and the lavender blossoms, and bring to a simmer, stirring occasionally until the apricot pieces are slightly softened. 2. Remove from heat and let cool to room temperature. 3. Garnish the Blanc-Manger with the apricots and serve.