Like Blamonge Well Try Flamonge Recipes

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VANILLA BLANCMANGE



Vanilla Blancmange image

This pudding base can be flavored or colored. I like to add rice, butter, and cinnamon for rice pudding. Or almond extract with a mint leaf and a couple of pine nuts on top for something simple but elegant.

Provided by cap5258

Categories     World Cuisine Recipes     European     French

Time 1h15m

Yield 4

Number Of Ingredients 5

½ cup white sugar
3 tablespoons cornstarch
⅛ teaspoon salt
2 cups milk
½ teaspoon vanilla extract

Steps:

  • Combine sugar, cornstarch, and salt together in a saucepan. Slowly add milk while stirring. Bring to a simmer over low heat and cook for 5 minutes. Stir in vanilla extract and pour into four 1/2-cup custard cups. Refrigerate until thickened, about 1 hour.

Nutrition Facts : Calories 182.2 calories, Carbohydrate 36.2 g, Cholesterol 9.8 mg, Fat 2.4 g, Fiber 0.1 g, Protein 4 g, SaturatedFat 1.5 g, Sodium 123.3 mg, Sugar 30.8 g

BLANCMANGE



Blancmange image

Our easy blancmange uses only a handful of thrifty ingredients. This retro, milky dessert is infused with lemon and can be topped with juicy fresh berries.

Provided by Esther Clark

Categories     Dessert

Time 30m

Number Of Ingredients 7

vegetable oil , for the mould
10 sheets gelatine
40g cornflour
1.2l whole milk
4 large lemons , zest peeled
300g caster sugar
150g mixed fresh berries , to serve (optional)

Steps:

  • Oil a 1.2-1.5 litre jelly mould, then set aside. Soak the gelatine in cold water following pack instructions. Mix together the cornflour with 6 tbsp of the milk and pour into a saucepan. Add the remaining milk, lemon peel and sugar, then bring to a boil. Lower to a medium-low heat and whisk continuously until thickened enough to coat the back of a spoon (around 8-10 mins).
  • Squeeze any excess water out of the gelatine, then stir into the warm milk mixture to dissolve. Set aside to cool down for 5 mins. Discard the lemon peel, pour the mixture into the prepared jelly mould and put in the fridge to set overnight.
  • When ready to serve, bring a kettle of water to the boil and pour into a large heatproof bowl. Dip the mould in the water, holding it there for 1 min. Turn the blancmange out onto a serving plate, and top with a handful of fresh berries, if you like.

Nutrition Facts : Calories 274 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 44 grams sugar, Fiber 0.2 grams fiber, Protein 7 grams protein, Sodium 0.18 milligram of sodium

BLANCMANGE



Blancmange image

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

1/2 cup hazelnuts or almonds
1 cup whole milk, divided
2 strips lemon peel, peeled off with a peeler
2 cardamom pods, lightly smashed once
1 1/2 cups heavy cream, divided
1 (1/4-ounce) package unflavored gelatin
1/2 cup granulated sugar
Tiny pinch of salt
A few drops vanilla
Flavorless vegetable oil
Amarena cherries marinated in syrup, or other candied fruit (optional)

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

LIKE BLAMONGE ..... WELL TRY FLAMONGE



Like Blamonge ..... Well Try Flamonge image

Its kind of like a blamonge but its called a flamonge. I stumbled across this recipe when traveling through the Tibetan village of Ankiwango. Its quick & easy to make and can be served hot, cold or frozen. *** WARNING - NOT SUITABLE FOR VEGETARIANS***

Provided by Dr Octogon and Mexi

Categories     Dessert

Time 35m

Yield 5 balls, 5 serving(s)

Number Of Ingredients 8

1 tablespoon cocoa powder
3 tablespoons vanilla ice cream
250 g chocolate chips
100 g butter
300 g plain flour
2 eggs
100 ml water
3 tablespoons vanilla

Steps:

  • Pre heat oven to 180°C.
  • Add all ingredients together in a bowl and mix together vigorously.
  • Roll up into five separate balls.
  • Place in oven for 25 minutes.
  • Enjoy your Tibetan Flamonge.

Nutrition Facts : Calories 721.9, Fat 34.7, SaturatedFat 20.3, Cholesterol 129.7, Sodium 155.1, Carbohydrate 92, Fiber 5.4, Sugar 30, Protein 12.9

CHOCOLATE BLANCMANGE



Chocolate Blancmange image

Recently I was given a box of old cookbooks and cooking magazines. (yea!) This yummy and impressive looking recipe comes from one of those-Family Circle Great Desserts. Chill time is 3 hours.

Provided by Kaarin

Categories     Dessert

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

1 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
3 ounces unsweetened chocolate, cut up
3 cups milk
1 1/2 teaspoons vanilla
whipped cream, to garnish

Steps:

  • Combine sugar, cornstarch, salt and chocolate in a medium saucepan; gradually stir in milk.
  • Cook over medium heat, stirring constantly, until chocolate melts and mixture is thickening; bring to a boil for 1 minute.
  • Remove from heat, and stir in vanilla.
  • Pour into a 3 cup jello mold; cover with plastic wrap and refrigerate until cold, about 3 hours.
  • When ready to serve, run a knife around the top, dip mold quickly in and out of hot water, then invert on a serving plate.
  • Garnish with whipped cream if desired.

BLANC MANGE (ENGLISH STYLE)



Blanc Mange (English Style) image

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

3 cups milk, divided
¼ cup cornstarch
½ cup white sugar
1 teaspoon vanilla extract
2 cinnamon sticks
1 lemon peel, cut into strips
1 pinch ground cinnamon
3 ounces shaved semisweet chocolate, for garnish

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

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