Simple Blanc-mange with Moss
Ingredients
Directions
In a double boiler, heat the milk until it is just about to boil.
Gradually sprinkle in the moss farina while stirring until fully dissolved.
Keep the mixture at a simmer for about an hour, stirring occasionally to prevent a skin from forming.
Add the coarse sea salt and your choice of flavoring once cooled.
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
- Milk
- Forms the liquid base, and its milk proteins and sugars give the blanc-mange a creamy body.
- Moss farina
- Acts as a gelling agent that thickens the milk and sets it as it cools.
The step that matters
Sprinkling in the moss farina gradually while stirring. Added all at once, the farina clumps and does not dissolve evenly, so parts of the mixture will not thicken or set uniformly.
“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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