As much as I love cream, I tend to make substitutions or remove heavy cream entirely when I can (pastry creams, curds and sauces). If I'm eating cream, it's going to be in whipped cream frosting or icecream and maybe a tiny sliver of whipping cream pound cake or else I feel kind of guilty. When I decided to substitute the cream for milk, I knew it wouldn't be as decadent or rich and that I've possibly converted it from blanc-manger to milk jello, but I did save a lot of calories from saturated fat! Surprisingly the milk jello wasn't so bad...ok, that's what I wish was true. I really didn't like the crumbliness of the ground almonds, but maybe it would have been different if I used cream. I don't think this even counts as a TWD anymore and I wasn't even going to blog about it, but I was too proud of how it didn't fall apart from unmolding because I forgot to grease.
Thanks so much to Susan of Sticky, Gooey, Creamy, Chewy for choosing this recipe! You can find the recipe on her blog or in Dorie's book. Don't forget to check out the TWD blogroll!
I always substitute heavy cream for light cream! Looks delicious though!
ReplyDeleteWow, the surface is remarkably gorgeous, even with the almonds in it. I think the cream would go better with the oily nuts, though. I wager it still is delicious! :)
ReplyDeleteYou're so funny. I don't think you should have told us that you made milk jello, or even that you didn't like it that much. I would have just thought you had made the world's most perfect blanc manger! It's gorgeous!!
ReplyDeleteI'm really laughing about the "milk jello" idea because I told a friend I had made whipped cream jello, and she thought I was nuts.
Well, good for you for sticking to it, your blanc-manger looks great despite the lack of cream ;)
ReplyDeleteSorry it didn't meet your expectations. Visually, I must tell you it looks delicious.
ReplyDeleteLooks beautiful!
ReplyDeleteSorry, that you didn’t love it.
Yeah you def had me fooled that you didn't use cream (even though I'm an anti-cream, just like you). I still love the fact that you tried, and I think the texture looks pretty nice :)
ReplyDeleteThis beautiful Stephanie! ...I'm curious about how it came out so perfect though. Not a blueberry showing, not a grainy texture in site... white as a snowy day. Okay, well the whiteness might be the substitution...
ReplyDeleteAnywho, it's beautiful. Perfect I should say.
I'm sorry you didn't enjoy so much though...
Even if it didn't taste so good, it looks beautiful. :)
ReplyDeleteIt does look delish even though it wasn't your fave. It just looks so refreshing!
ReplyDeleteYours unmolded to perfection! I found the ground almonds an odd texture too.
ReplyDeleteWell it looks lovely. Too bad you didn't feel it for it.
ReplyDeletehey no harm in eating healthy...loved the smoothness of the dessert though...sans cream :)
ReplyDeleteI wish my strawberry Jello looked like that!
ReplyDeleteSimply perfect. I love the mold!
wooww!! i came across your blog and looove it!!!
ReplyDeleteadding to my favourites for sure!!
=D
Milk jello is really beautiful, but without the aeration of the whipped cream it would be a completely different experience. Were we really supposed to grease the molds? I got really lucky then. Wow, I need to read recipes more carefully!
ReplyDeleteLooks so good! Never seen a better looking jello!
ReplyDeleteSo white. How did you do that. Love those little blues on top.
ReplyDeleteIs it blue or black berry???????
ReplyDeleteGorgeous & I'm glad you posted it.I always substitute heavy creanm for low fat, or then yogurt where possible. Your blancmanger looks perfect & pretty!!
ReplyDeleteYour blanc-manger looks awesome. It's such a pure white color! Bummer you didn't enjoy it.
ReplyDeleteAfter catching up on people's blogs, it looks like I made the right decision to nix the almonds :/ Sorry you weren't a big fan, but it does look pretty wonderful!
ReplyDeleteI'm all about subbing out the heavy cream, a good trick is to add some dry milk solids to milk when subbing it for cream, it really helps :) 2 Tbs per cup of liquid does the trick :)
ReplyDeleteIt does look great how it came out of the mold, except for that big bite of it missing! ;)
ReplyDeleteI didn't the whipped creamy-ness of it either, so after unmolding it--made with Nutella and hazelnuts, I turned it in to ice cream!
It looks nice! I usually can't face the cream, but since it needed to be whipped, I didn't know if I could avoid it this time.
ReplyDeleteToo bad it didn't turn out as you'd hoped - it does look gorgeous though! You should just enjoy heavy cream in things sometimes. =) It's deeeeeeeelicious.
ReplyDeleteMy family don't like diary, but this looks lovely.
ReplyDeleteIt looks so perfect, its hard to imagine anything less so about its taste :)
ReplyDeleteI wish I had your diligence in making my desserts healthier. Looks good even if it wasn't quite what you hoped.
ReplyDelete~ingrid
I love how perfectly white it looks. Too bad the substitution didn't work out. I think whipping the cream and folding it in does a lot. Oh well, at least you tried.
ReplyDeleteYou are so funny. I'm always trying to find other hips and thighs to share these calories with other than my own. However, I love tasting and learning. Good idea though on the savings. I think I am going to try almond flour next time and see how that works. I really thought it was delicious, duh whipped cream, sweetened and berries. yummo
ReplyDeleteAmyRuth
Hello Steph, I have passed you an award. Do check my blog for it when you're free okay? =)
ReplyDeleteWhat a great sub - I'm sure that made it very light. I felt like I was eating a cloud...of saturated fat! :) The photo is great - so clean and pretty.
ReplyDeleteWow! It surely does look like yummy to me. I love creams so much too i think we can really get a long well if ever we would meet each other.
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