Philippe's almond blanc-manger with citrus, spéculoos and meringue

AT A GLANCE

  • Serves 4 people

"The blanc-manger at Philippe is an absolute winner. May I please have the recipe to recreate it at home?

Eva Jacobs, Surry Hills, NSW

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To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

  • 1 grapefruit, peeled and segmented
  • 1 blood orange, peeled and segmented
  • 1 orange, peeled and segmented
  •  
  • Blanc-manger
  • 250 ml (1 cup) milk
  • 100 gm almond meal
  • ¾ titanium-strength gelatine leaf, softened in cold water for 5 minutes
  • 50 gm caster sugar
  • 1 tsp orange-blossom water
  • 200 ml thickened cream, whipped to firm peaks
  •  
  • Meringue
  • 1 eggwhite
  • 30 gm caster sugar
  • ½ tsp potato starch
  • 15 gm pure icing sugar, sieved
  •  
  • Orange gel
  • 110 ml strained, freshly squeezed orange juice
  • ½ tsp agar-agar
01   For blanc-manger, bring milk and almond meal to the boil in a saucepan, cool (20-30 minutes), then cover and refrigerate overnight. Strain milk through a clean, lightly dampened and wrung-out tea towel, twisting firmly to extract all the liquid, (discard almond meal). Stir almond milk, gelatine, sugar and orange-blossom water in a saucepan over medium heat until gelatine dissolves (1-2 minutes), then cool over a bowl of iced water until half set (4-6 minutes). Fold in whipped cream, transfer to a small container, cover and refrigerate to chill overnight.
02   For meringue, preheat oven to 85C or lowest setting and line an oven tray with baking paper. Whisk eggwhite in an electric mixer to soft peaks, then, with motor running, gradually add sugar and whisk until firm peaks form. Sieve in potato starch and icing sugar, and fold to combine. Spread mixture onto prepared tray with a palette knife to about 25cm square and 3mm thick, then bake for 2 hours. Turn off oven and leave meringue in closed oven overnight to cool and crisp. Break into shards and store in an airtight container until required.
03   For orange gel, bring 100ml orange juice and agar-agar to the boil in a saucepan, stirring continuously, then transfer to a bowl and chill over a bowl of iced water until set (5-7 minutes). Blend with remaining juice in a blender.
04   Spoon blanc-manger onto plates, top with meringue shards, spéculoos, orange gel and citrus segments, scatter with lime zest and lemon balm and serve.
NoteIf spéculoos are unavailable, substitute ginger biscuits. Potato starch is available from Asian grocers and select delicatessens. At Philippe the spéculoos (spiced shortcrust biscuits) are made in-house; we've used shop-bought. Start this recipe two days ahead to infuse the milk, then set the blanc-manger and to make the meringue.
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