A Rich Cream Blanc Mange
Ingredients
Directions
Prepare the isinglass
Soak the isinglass in cold water for 2 hours.
Remove the isinglass from the water, dry it with a cloth, and melt it in a tin over boiling water.
Make the cream
Sweeten and flavor the cream to taste.
Stir the melted isinglass into the cream.
Mould and chill
Wet the molds, pour the mixture in, and chill on ice.
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
- Isinglass
- Sets the cream into a firm, tender gel as it cools.
- Cream
- Provides richness, body and a smooth mouthfeel.
The step that matters
Fully melting the isinglass before stirring it into the cream. Isinglass is a collagen-based gelling agent that only sets well when it is completely dissolved. If it is still lumpy or partly solid when added, it will not blend evenly, and the chilled cream may be grainy or set 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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