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Dessert

Coffee Blanc Mange

A chilled coffee gelatin dessert served with whipped 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 ↓

Coffee Blanc Mange

Ingredients

Directions

Prepare

  1. Dissolve the gelatine in a little water.

Make the gelatin

  1. In a pot, combine the coffee, water, and sugar, and bring to a boil.

  2. Strain the mixture into a mold and let it cool.

Serve

  1. Serve with whipped cream or sugar and cream.

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. Coffee + creamtop 17% of all pairs
    Smell alikelow
    Cooked together2,339 recipes

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

  3. Coffee + sugartop 17% of all pairs
    Smell alikelow
    Cooked together4,344 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Gelatine
Sets the coffee liquid into a firm, sliceable gel as it cools.
Coffee
Provides the main flavour and liquid base of the gelatin.
Sugar
Adds sweetness and balances the bitterness of the coffee.

The step that matters

Dissolve the gelatine in a little water. Gelatine must be fully dissolved before it is mixed into the hot liquid; undissolved granules leave lumps and weak spots in the set gel.

“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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