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Dessert

Fruit Blanc Mange

A fruit jelly dessert made by stewing fruit, straining the juice, thickening with cornstarch, and setting in molds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Fruit Blanc Mange

Ingredients

Directions

Prepare the juice

  1. Stew the fresh fruit of your choice and strain off the juice.

  2. Sweeten the juice to taste and place it in a double boiler over heat until it boils.

Thicken and set

  1. Stir in the cornstarch mixed with a little cold water while boiling, using 2 tablespoons of cornstarch for each pint of juice.

  2. Continue stirring until cooked, then pour into molds that have been wet with cold water.

  3. Set the molds aside to cool.

Serve

  1. Serve with cream and sugar for a delightful dessert.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cornstarch
Thickens the juice into a jelly-like set as it cooks and cools.
Fresh fruit
Provides the flavour and colour of the dessert.
Sugar
Sweetens the juice to taste.

The step that matters

Stirring the cornstarch into the boiling juice. Cornstarch must be mixed with cold water first and stirred into boiling juice, then cooked until it thickens. Stirring keeps it from clumping and lets the starch gelatinize fully so the mold sets firmly.

“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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