Blanc-Manger with melon by  Laurent Mariotte

Blanc-Manger with melon by Laurent Mariotte

Serves 6

Preparation time: 30 minutes

Chilling time: 3 hours


4 sheets of gelatine

1 melon

5 cl of Henri Bardouin Pastis

200g of 33% almond paste

30 cl of whipping cream

30 cl almond milk

Crushed almonds



Soften the gelatine in cold water.

Peel and seed the melon and cut it into large cubes (keep 3). Place them in a deep dish, sprinkle with pastis and leave to marinate.

Mix the almond paste with the almond milk.

Squeeze out the gelatine and melt it in a bain-marie over low heat. Pour it into the blender and blend again. Transfer the mixture to a salad bowl.

Whip the whipping cream and add it to the almond mixture. Pour this mixture over the melon cubes and place in the fridge for at least 3 hours. Cut the rest of the melon into cubes and place them on the blancmange with the crushed almonds.

A recipe to be found in Laurent Mariotte's book "Mieux Manger Sans Se Ruiner" published by Solar

With the kind permission of Solar Editions


Related products