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Adjust Servings:
2 cups Almond milk You can use any other vegetable milk
3 tablespoons Corn starch
2 tablespoons Maple syrup Alternatively, use two tablespoons sugar
1 teaspoon Vanilla
8 Raspberries

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  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP

This delicious and refreshing dessert is somewhere in between a pudding and panna cotta. Top with fresh berries and enjoy at the end of your meal!

  • 15 minutes
  • Serves 4
  • Easy




Blanc-manger (also known as blancmange) is a sweet, refrigerated dessert from Quebec made with thickened milk. It’s very easy to prepare and it makes a refreshing and delicious dessert to finish your meal with.

Here is the recipe for the base recipe (you can also enrich it with almonds), to be enjoyed as a spoon dessert in a glass. Alternative recipes use jelly instead or in addition to corn starch, and can be refrigerated in a mold and then served on a plate.

To prepare it, mix together the milk, maple syrup, and corn starch, then cook it until it thickens. Stir in the vanilla extract, whisk well, and set aside to cool. Refrigerate your blanc-manger for at least one hour before eating. Top with fresh raspberries and serve.


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10 minutes

Prepare the base

Mix together half of the milk and the corn starch. Transfer to a sauce pot, add the rest of the and maple syrup, and whisk together. Place the sauce pot inside a larger container containing water and bring the water to the boil. Cook until the blanc-manger thickens. Cook for another 2 minutes, then take off the heat and set aside to cool.

5 minutes

Transfer to the serving glasses

Add the vanilla extract to the pot, and mix well again. Allow the blanc-manger to cool down, then transfer to the serving glasses. Refrigerate for at least one hour, then garnish with fresh raspberries and serve.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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