Kit Kat in blancmange is not a bad idea after all. It needs not be perfect, it personally just need to be comforting. I once saw this combination in a Taiwanese baking website, though when I went back recently the site was not available anymore. I could not decipher the whole message since the announcement was written in Mandarin, and I was not in the mood to translate it. Then I remembered that I saved the copy of the recipe not long after I discovered it. Few key strokes later I unearthed the recipe.
To my horror, the quantity of water in the recipe was unbelievably a lot. I did not have a reference to the original recipe anymore, and the only explanation for using the water is to dissolve the gelatin powder. I braved myself trying it out but I took a prevention step in regards to how much water I needed to use. Then, I was stumped to how to keep the Kit Kat from moving side-to-side while I poured the blancmange mixture into a lined small loaf pan. They kept bobbing up and would not stay down at all. I cursed myself and carried on. The trip from kitchen countertop to the refrigerator was enough to sway those Kit Kat again. Later, once it was securely stable on the refrigerator shelf, I poked the Kit Kat, trying to line them up to no avail. I cursed myself twice and closed the refrigerator door and hoped for the best till the next day.
The next day, feeling slightly better, I opened the refrigerator and found the mixture had hardened. I flipped that baby away, it was kind of flimsy. I decided to pair this with cut fresh fruits, that were mango and kiwi. It was not bad at all. The Kit Kat stayed pretty crunchy, it was definitely make-and-eat-right-away dessert. The longer the Kit Kat stayed in the blancmange, the mushier it got. I decided to write the recipe here for any brave soul to try. I promise myself to try the recipe again, maybe with a different type of chocolate candy
Kit Kat Blancmange
100 ml whole milk
100 ml whipping cream
50 gr granulated sugar
2 tablespoons water
5 gr gelatin powder
20 ml amaretto liquor
3 pieces mini Kit Kat
Garnish: cubed fresh fruits to your liking
Line a small loaf pan or any small dish with plastic wrap.
Combine together milk, cream and sugar in a medium saucepan. Heat over medium-low heat until it bubbles on the edge of pan.
Combine water and gelatin in a small ramekin. Set the ramekin a pan of hot water (the water should just reach halfway of the ramekin) for about 5 minutes, or until the gelatin dissolves to a clear mixture. Whisk in amaretto into the gelatin mixture. Let gelatin cool for 5 minutes.
Whisk gelatin mixture into the cream mixture, stir well.
Arrange the Kit Kat on the bottom of the pan/dish, pour the liquid mixture. Let it set in the refrigerator for at least 4 hours or overnight. Flip the blancmange to a serving dish.
Before serving, garnish with fresh fruits.