Name: Philippe’s almond blanc-manger with citrus, spéculoos and meringue
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Yield: 4

“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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Ingredients

1 grapefruit, peeled and segmented

1 blood orange, peeled and segmented

1 orange, peeled and segmented

Blanc-manger

250 ml milk (1 cup)

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

Method

Main

1.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.

2.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.

3.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.

4.Spoon blanc-manger onto plates, top with meringue shards, spéculoos, orange gel and citrus segments, scatter with lime zest and lemon balm and serve.

If 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.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Aimee Jones

Ingredients

Method

Main

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