Kilo L30R Traditional Jelly Mould-Red, Plastic,5.91 x 3.94 x 5.91 cm; 70 Grams

Product Information

Soak half a box of gelatin in a cupful of water for an hour. Boil two cups of milk, then add the gelatin, half a cup of grated chocolate rubbed smooth in a little milk, and one cup of sugar. Boil all together eight or ten minutes. Remove from the fire and when nearly cold, beat into this the whipped whites of three eggs flavored with vanilla. This should be served cold with custard made of the yolks, or sugar and cream. Set the molds in a cold place.

Blancmange may be colored green by mixing a little juice of spinach with the cream. Cochineal* which has been infused in a little brandy for half an hour will color it red and saffron will give it a bright yellow tinge.

Take the milk preparation from the refrigerator. Add a few spoons of the whipped cream to the almond blancmange and mix with ahand whisk. To make blanc-manger,soak gelatin in cold water for 10 minutes. Split thevanilla beanin half, lengthwise. Decorate your blanc-manger with mango ribbons or wedges, fresh pomegranate or kumquats, half of the canned or fresh apricot, pineapple, or kiwi cut into cubes.

Sprinkle the blancmange with toasted flaked almonds, shredded coconut, fresh or toasted coconut shaving, white chocolate shavings, or cranberries and raisins mixture. Storage– Blancmange will last for around 2-3 days in the fridge. You can store separately from the coulis to stop it staining the white blancmange if you like. Keep the blancmange covered to preserve the flavour and stop the top from drying out. And Nina’s pink blancmange? Fruit was added to the isinglass blancmanges in the C19th, and the Rouse’s copy of Warne’s Model Cookery features strawberry blancmange, but as Eliza Acton points out – a strawberry or pink blancmange is, of course, an argument in terms, as it is not white. She suggests it should instead be called a ‘moulded strawberry cream’ or a bavarois‘Bavarian cream’ such as we might make these days, fruit puree and cream set with gelatine. Putting it to the test If set in moulds: Dip the mould in hot water for 10-20 seconds to loosen the blancmange from the edges. Trace a knife around the inner edge of the mould if needed, then tip upside down onto a plate. Drizzle with coulis. Bring the final touch to the dessert with lime zest and a mint leaf. Why you should try this recipe

Ingredients

It is served cold in glasses, ramekins, small glass jars, or as a dessert set in a mold. Authentically white, it can also be made in different colors. Blancmange variations Put two ounces of isinglass into a pint of water and boil it till it has dissolved. Then strain it into a porcelain skillet, and add to it half a pint of white wine, the grated peel and juice of two large deep-colored oranges, half a pound of loaf-sugar*, and the yolks only of eight eggs that have been well beaten. Mix the whole thoroughly, place it on hot coals and simmer it, stirring it all the time till it boils hard. Then take it off directly, strain it, and put it into molds to congeal. Gently heat the remaining milk in a large saucepan on low heat. Just before it boils, add in the vanilla extract, sugar and the cornstarch slurry. Don’t skip making the slurry—otherwise, you make end up with an uneven mix of cornstarch, and you’ll end up with lumpy blancmange. Serve with the fruit in the teacups or carefully unmold the blancmange onto plates by dipping the cup in hot water and then running a thin knife, carefully, around the rim.

You can make one large blancmange instead of six small individual blancmanges if you prefer. Simply pour it into a mold or pan of your choice and let set. Soak half a pound of tapioca in one pint of milk for half an hour, then boil till tender. Add a pinch of salt, sweeten to taste and put into a mold. When cold, turn it out and serve with strawberry or raspberry jam around it and a little cream. Flavor with lemon or vanilla. To serve,pour 1 to 2 tablespoons red fruit coulis on top of the blancmange. Decorate with fresh fruit and serve (photo 6). PHOTO 5 PHOTO 6 Expert tips

Whisk whipping cream with an electric mixer into whipped cream. Take the milk preparation from the refrigerator. Add a few spoons of cream to the almond blancmange and mix with a hand whisk. Then pour the blancmange into the whipped cream. Gently mix by lifting the mixture with the whisk.