BLANCMANGE
The simplest of puddings & most healthful. Elegant served with blackberries &/or syrup. Eaten in the classic novel "Little Women".
Provided by Engrossed
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix the cornstarch, sugar, and salt with 1/4 cup of cold milk.
- In a small pot, heat the remaining milk over low heat (Do not boil!).
- While whisking, slowly add the cold milk mixture to the heated milk, stirring constantly, in a heavy bottomed pan or a double boiler.
- Continue to cook over low heat, whisking constantly, for 15 minutes until the raw taste of the cornstarch disappears and it thickens. (Do not boil!). It will thicken all at once at the end of the cooking time.
- Let cool, then add the vanilla.
- Cover and chill.
- For Chocolate Blancmange, when you heat the milk, add 2 oz. unsweetened chocolate and stir until smooth.
- Can pour into decorative 1/4-1/2 cup dishes.
Nutrition Facts : Calories 152.7, Fat 4.5, SaturatedFat 2.8, Cholesterol 17.1, Sodium 133.2, Carbohydrate 23.9, Fiber 0.1, Sugar 12.7, Protein 4
BLANC MANGE (ENGLISH STYLE)
This dessert is known as Cramma in southern Italy where it is very popular. I hope you will make this dessert and like it. ENJOY!!!.
Provided by Chef Dunask
Categories World Cuisine Recipes European UK and Ireland English
Time 6h23m
Yield 5
Number Of Ingredients 8
Steps:
- Place 1 cup of the milk into a saucepan. Add lemon peel and cinnamon sticks. Bring milk to a simmer over medium heat.
- Meanwhile, in a small bowl, whisk together the cornstarch and sugar. Whisk remaining milk into the cornstarch mixture. When the milk in the pan begins to simmer, pour the cornstarch mixture into the saucepan in a thin steady stream. Whisk vigorously and increase heat just a bit to bring the mixture to a gentle boil. Allow the mixture to boil for about 20 seconds while continuing to whisk, then remove from heat. Remove the lemon peel and cinnamon sticks. Stir in the pinch of cinnamon and, if using, the vanilla.
- Pour into a dish or mold, and refrigerate for at least 6 hours, or overnight. Garnish with shaved chocolate just before serving.
Nutrition Facts : Calories 265.4 calories, Carbohydrate 43.7 g, Cholesterol 11.7 mg, Fat 8.3 g, Fiber 2.1 g, Protein 6.1 g, SaturatedFat 4.8 g, Sodium 60.9 mg, Sugar 35.4 g
BLANCMANGE
A good blancmange will have a slight wobble but not be so firm that it feels (as Amanda Hesser once wrote) like "eating a rubber ball." I like the amount of gelatin here; if you don't, decrease it by ¼ teaspoon and say a prayer, which will probably be answered. Your chosen mold doesn't matter: I have used tart pans and spring-form pans and old blancmange molds, which are easy to find (or at least fun to seek).
Provided by Tamar Adler
Categories custards and puddings
Time 50m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Grind the nuts in a food processor to medium fine. Combine them with 2/3 cup of milk, lemon peel, cardamom and 1/2 cup of the cream in a small saucepan, and bring to just below a simmer, over medium heat. Turn off heat. Let steep 15 minutes. Sprinkle gelatin over remaining milk in a wide shallow bowl or gratin dish. Let bloom 10 minutes.
- Strain nut-milk-cream through a chinois or a sieve lined with a double layer of cheesecloth into a bowl. Firmly press the liquid through the cloth.
- Return the liquid to a clean saucepan, add the sugar and salt and heat over low, stirring until dissolved. Add the bloomed gelatin and stir well until thoroughly dissolved. Don't let the mixture come to a simmer. Stir in the vanilla. Set pan into a bowl of ice and cold water, and stir occasionally until cooler than your finger and the consistency of egg whites. If it sets too much, remove from cold water and whisk well.
- Beat the remaining cup of cream to just past soft peaks. Add a little of the whipped cream to the jelling nut-milk mixture to loosen, then add to the remaining whipped cream, folding thoroughly but gently. Brush a 6-to-7-inch cake pan or mold completely with vegetable oil. Add blancmange to oiled mold. Cover the surface directly with plastic, and chill, at least 6 hours or overnight. To serve, remove the plastic wrap, and lightly run a sharp knife around the blancmange's edge. If you've used an old, pretty mold, you may have to dunk it briefly in hot water to get it to release. Put an inverted plate over its top, and flip. Top with cherries or candied fruit or nothing at all.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 15 grams, Carbohydrate 23 grams, Fat 32 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 15 grams, Sodium 67 milligrams, Sugar 21 grams, TransFat 0 grams
VEGAN CRèME AU CAFé (VEGAN COFFEE BLANCMANGE)
Really economical dessert that is veganized from La Cuisine Raisonnée, the most valued cookbook in Quebec's pop culture.
Provided by Mad Maryno
Categories Dessert
Time 22m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a pot over medium-low heat, put the soymilk, the coffee, the sugar and the pinch of salt.
- In a small bowl, whisk the cornstarch with the cold water. Add to the pot.
- Cook, stirring constantly for 15 to 20 minutes.
- Add the vanilla.
- Lightly oil a mold in a fancy shape or simply use a loaf pan, or 6 individual molds.
- Put the mixture in the mold. Let cool then refrigerate for at least 2 hours.
- Serve with "whipped cream" and chocolate shavings.
Nutrition Facts : Calories 100.3, Fat 1.2, SaturatedFat 0.2, Sodium 63.2, Carbohydrate 19.7, Fiber 0.9, Sugar 10.9, Protein 2.8
BLANCMANGE
One of Martha's all-time favorite gelatin desserts, blancmange is like a large-format panna cotta. In French, 'blanc' means white and 'manger' means to eat. Martha ups the ante by making hers with cinnamon-steeped almond milk and just the right amount of cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees. Spread almonds in a single layer on a rimmed baking sheet; bake 20 minutes. Transfer sheet to a wire rack and let cool slightly. Pulse almonds in a food processor until finely ground. Heat 4 cups whole milk, 1 1/2 cups water, sugar, and cinnamon sticks in a medium saucepan over medium until hot but not bubbling. Stir in almonds. Transfer to a liquid-measuring cup and let steep, covered, in refrigerator overnight or up to 2 days. (The longer the mixture steeps, the more flavor the blancmange will have.)
- Fill a 4- to 4 1/2-cup or two 2- to 2 1/2-cup molds with ice water. Rinse a large piece of heavy-duty cheesecloth (if thin, use a double layer) in hot water; wring as dry as possible. Place a sieve over a bowl, line sieve with prepared cheesecloth, and pour in almond mixture. Let almond milk drip through 30 minutes, then carefully gather up ends of cheesecloth and squeeze out as much liquid as possible. Almond milk should be smooth; if any pieces of almond pass through, strain through a very fine sieve. Discard cinnamon sticks. Pour almond milk into a large liquid-measuring cup (you should have at least 3 cups) and add enough of the remaining 1 cup whole milk to make 4 cups liquid.
- In a medium saucepan, combine cream and 1 cup almond milk. Sprinkle gelatin over top; let stand until softened, 5 minutes. Heat almond-milk mixture over medium-low, stirring occasionally, until gelatin is dissolved, about 5 minutes. Remove from heat; stir gelatin mixture into remaining almond milk in measuring cup. Remove ice water from mold but do not dry mold (this will make the blancmange easier to unmold later). Strain almond-milk mixture through a sieve into mold to fill. Cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Refrigerate until firm, about 6 hours or overnight.
- To unmold, quickly dip mold into a hot-water bath to loosen pudding from mold, or use a hot wet towel that has been wrung out. Place a serving platter over mold and quickly invert. Jiggle to loosen; remove mold. Serve with currants, if desired.
COFFEE BLANCMANGE
Having had a packet blancmange mix go haywire, I felt it was time to go back to first principles. This was not a disappointment. Not only is everything under personal control but one can experiment with different flavours. Enjoy!
Provided by Merry Miller
Categories Dessert
Time 20m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- In a heat-proof jug, mix together the sugar, corn flour and 2 tablespoons of milk (taken from the pint).
- Gently heat the remaining milk in a saucepan, adding the coffee powder during the heating.
- When the milk is just below boiling point and the coffee is dissolved and dispersed, tip the milk slowly into the heat-proof jug, stirring all the time.
- Return mix to saucepan, and heat to simmering temperature, still stirring all the time.
- Simmer for 3 minutes, stirring all the time, and then set aside to cool slightly.
- Meanwhile, place one trifle sponge into the bottom of each of three individual serving dishes.
- Divide the sultanas and chopped dates into three portions and sprinkle either side of the trifle sponges.
- Add the vanilla essence and butter to the blancmange and stir until evenly dispersed.
- Pour the blancmange into the serving dishes and add three pecan nut halves equally spaced around the perimeter of each dish.
- Set aside to cool, or chill in the fridge if prepared well in advance.
- Just before serving, decorate by adding a small squirt of canned cream between each pecan nut.
- Note:- If at any time during the mixing and heating, of the milk and corn flour, it should go lumpy, remove from the heat and mix vigorously with a hand or power whisk to remove the lumps. Then replace on the heat and continue.
Nutrition Facts : Calories 294, Fat 13.5, SaturatedFat 6.5, Cholesterol 30.2, Sodium 121.3, Carbohydrate 37.3, Fiber 1, Sugar 28.3, Protein 7
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