Arrow-root Blanc-mange
Ingredients
Directions
Prepare the arrow-root
Soak 6 tablespoons of arrow-root in a bowl of water until it settles, then pour off the water.
Thicken the milk
Boil 1 quart of milk.
While the milk is boiling, stir in the soaked arrow-root.
Cook for 5 minutes until thickened and ready to use.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Arrow-root
- Starch that swells in hot liquid to thicken the milk and give a glossy, smooth set.
- Milk
- Main liquid that forms the body of the blanc-mange and adds creaminess.
The step that matters
Stirring the soaked arrow-root into the boiling milk. Starch disperses evenly only when stirred in while the liquid moves. Added to still milk or left unstirred, it clumps and thickens unevenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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