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Leméac's Citrus-Passion Fruit Blancmange Recipe

House Home Photo Leméac's Citrus-Passion Fruit Blancmange Recipe

This exotic dessert, from Leméac's former executive chef Charles-Emmanuel Pariseau, is perfect for summer entertaining.

4 servings

Scant 1/2 tsp powdered gelatin
1 tbsp cold water
3/4 cup 35% cream
1/4 cup granulated sugar
1 cup plain, full-fat yogurt
1 pink grapefruit
2 seedless oranges
2 passion fruits
Scant 1/2 tsp powdered gelatin
1 tbsp cold water
1/4 cup granulated sugar
Half vanilla bean, split in half (or 1/2 tsp vanilla extract)


Step 1: To make blancmange, in a small bowl sprinkle gelatin over cold water and let stand 5 minutes. Meanwhile, combine cream and 1/4 cup sugar in small pot and bring to boil. Remove from heat and whisk in gelatin mixture. Whisk in yogurt. Pour into 4 dessert dishes; cover and refrigerate 4 hours, or until set.

Step 2: Remove segments from grapefruit and one orange by slicing off the peel and pith and then carefully slicing out the segments, leaving the membranes behind. Do this over a bowl to catch all juices and segments. Drain segments from juices, reserving each separately. Cut passion fruits in half, scoop out the runny interior and add to segments. Juice the second orange and add to juices. (This should yield about 1/2 cup juice.)

Step 3: In a small bowl, sprinkle second portion of gelatin over cold water and let stand 5 minutes. In a small pot bring juices, sugar and vanilla bean to boil. Remove from heat, remove bean and whisk in gelatin mixture. Add to fruit mixture, stir and refrigerate until set.

Step 4: To serve, divide fruit mixture evenly over blancmange.

To watch Claire Tansey demonstrate this recipe, see Video: Citrus-Passion Fruit Blancmange.


Charles-Emmanuel Pariseau


Virginia Macdonald

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