Berry Blangmange (paleo, AIP)
Recipe type: Paleo, Autoimmune Protocol (vegan modifiable)
Cuisine: Dessert, French, British bakeoff
Prep time: 
Total time: 
Serves: 5-7
Inspired by Prue Leith's raspberry blancmange from Bakeoff, this is a slightly modified version with natural sweeteners and paleo/AIP subs, but still your basic family of blancmange/panna cotta/pudding. Feel free to get creative with presentation (mint, pomegranate, rose leaves, coconut whipped cream, etc.)...makes a lovely centerpiece. ;)
  1. Pour the coconut milk into a bowl and bloom the gelatin in it for a few minutes.
  2. Add the rest of the blancmange ingredients (berries, flours, vanilla, salt, sweetener, spices) to the gelatin and coconut milk and blend everything together using an immersion or other blender.
  3. Pour the mixture into a saucepan and heat up over low-medium heat until mixture starts to thicken slightly (will still be quite liquid-y).
  4. Pour mixture into a decorative mold and refrigerate for at least 6 hours (preferably overnight).
  5. Once blancmange is quite solid, loosen it from the mold by pulling carefully at the edges or dipping the outside of the mold quickly into a bowl of hot water.
  6. Invert the mold on a serving plate (blancmange should come out).
  7. Whip the solid part of the coconut milk with vanilla and honey, and decorate blancmange with coconut whipped cream and pomegranate seeds.
Recipe by Flash Fiction Kitchen at