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Dessert

Fruit Blanc Mange

A fruit jelly made by simmering fruit, thickening with cornstarch, and setting in molds, served with cream.

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 or canned fruit and strain off the juice.

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

Thicken and set

  1. Mix the corn starch with cold water and stir it into the boiling juice.

  2. Continue stirring until the mixture is cooked through.

  3. Pour the mixture into molds that have been wet with cold water and let it cool.

Serve

  1. Serve with cream and sugar.

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).

  2. Sugar + corntop 21% of all pairs
    Smell alikelow
    Cooked together7,168 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Corn + creamtop 25% of all pairs
    Smell alikelow
    Cooked together2,532 recipes

    Shared aroma: 2-heptanol (bitter, floral).

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

What each ingredient does

Corn starch
Thickens the juice into a jelly as it cooks and then sets when cooled.
Fresh or canned fruit
Provides the flavour and colour of the jelly through its juice.
Sugar
Sweetens the juice to taste.

The step that matters

Stirring the starch into the boiling juice. Cornstarch clumps if it hits hot liquid unmixed. Mixing it with cold water first and stirring while the juice boils lets the granules disperse and swell evenly, so the jelly thickens smoothly instead of lumping.

“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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