Tuesday, July 21, 2009
TWD: Cool and creamy
It's Hot here.
Almost too hot to eat, and certainly too hot to turn on the oven.
I can just hear some of you protesting. 'Why, it's only in the upper 80s where you are. How can it be hot? It's over 100 where I live!'
True enough. But near the ocean, hot equals humid and very few houses have air conditioning, and, while it may cool off outside in the evening, the inside is still mighty toasty.
All this is leading up to this week's dessert, a lovely, cool and creamy raspberry blanc-manger. Can I just dive in and feel all that coolness surround me?
This is perfect for hot weather. Thanks to Susan of Sticky Gooey Creamy Chewy for a season-appropriate dessert.
Since I always have gelatin on hand as well as almond meal from Trader Joes, it didn't take long to prepare. I made it right before I went to the library for my evening shift. That way it could chill properly and I wouldn't be tempted to unmold it too soon. As an extra help, I lined the pan with plastic wrap, which made the unmolding process effortless. I'm thinking that the next time I make a run to the Nut Shop I'll buy some of this almond meal and make the blanc-manger again with a different berry.
We loved the fresh raspberries, which were easy to find, but I did use frozen ones for the coulis, not wanting to waste any of the fresh ones.
Please join me in discovering what the other TWD bakers thought about this dessert.