BLANCMANGE
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
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
Yes, it IS the Blancmange recipe! Actually, it's pretty good. I made it for my kids when they were younger. The term blancmange is derived from the Middle English blankmanger, from Old French blanc mangier : blanc, white (of Germanic origin) + mangier, to eat, food (from Latin manducare). Several medieval recipes for blancmange have survived, and the dish is mentioned in the prologue to Geoffrey Chaucer's Canterbury Tales.
Provided by Queen Dragon Mom
Categories European
Time 6h15m
Yield 5 serving(s)
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 servin.
Nutrition Facts : Calories 280.8, Fat 14.3, SaturatedFat 8.8, Cholesterol 20.5, Sodium 76.4, Carbohydrate 37.7, Fiber 2.9, Sugar 20.1, Protein 7
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
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
SESAME BLANCMANGE (IT'S BLACK!, NOT WHITE)
Could be diabetic and vegan. This is not a white blancmange, but a black blancmange. Unusual?? Found this on a Japanese website, www.cookpad.com. Mianbao helped with the translating. Thanks! I used a combination of soymilk and milk and artifical sweetner. I added a pinch more black sesame powder. If you cannot by black sesame powder at your grocery store,or Asian grocery store, in a blender or food porcessor, blend/process the black sesame seeds. Try with white sesame seeds, too, to have a real white blancmange. Very healthy, too. This is not made with heavy cream (which is loaded with saturated fat), and according to Chinese herbal medicine, black sesame keeps your hair black.
Provided by dcwang wang
Categories Dessert
Time 25m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 4
Steps:
- If sesame powder is not available, blend/process sesame in food processor or blender just before oil appears.
- In a pot, combine the milk, sugar and sesame powder. Stir a little to combine.
- Over medium heat, stir the mixture with a wooden spoon. Be careful so that the mixture will not burn or stick.
- Change to lower heat after about 2-3 minutes. STir carefully with wooden spoon.
- When the mixture changes, the sesame is well-bleneded, turn the heat to the lowest until the mixture thickens.
- Pour into molds/cups.
- The author quotes in Japanese "Don't feel to rushed, but if you spend oto much time, it will quickly solidfy and become really funny looking. It will turn to stone, so work quickly.".
- For Vegan use only the soy milk.
Nutrition Facts : Calories 283.4, Fat 7.2, SaturatedFat 4.5, Cholesterol 27.3, Sodium 97.1, Carbohydrate 48.9, Fiber 0.1, Sugar 25.2, Protein 6.4
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