Skip to main content
Dessert

Wine Cream Blanc Mange

A chilled dessert made with whipped cream, sugar, vanilla, sherry wine, and gelatin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Vanilla and sherry work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 506 recipes. Both carry piperonal, which smells bitter, coconut. The science ↓

Wine Cream Blanc Mange

Ingredients

Directions

  1. Dissolve the gelatine in the sherry wine.

  2. Whip the cream until soft peaks form.

  3. Add the sugar and vanilla to the whipped cream and mix well.

  4. Pour the dissolved wine slowly over the cream mixture.

  5. Serve cold.

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. Vanilla + sherrytop 8% of all pairs
    Smell alikemoderate
    Cooked together506 recipes

    Shared aroma: piperonal (bitter, coconut).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  4. Cream + vanillatop 15% of all pairs
    Smell alikelow
    Cooked together12,301 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  5. Vanilla + winetop 18% of all pairs
    Smell alikemoderate
    Cooked together887 recipes

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

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Rich cream
Whipped to form the light, airy body of the dessert.
Gelatine
Sets the dissolved wine mixture so the cream holds its shape when chilled.
Sugar
Sweetens the cream and balances the acidity of the sherry wine.
Sherry wine
Supplies the main flavour and liquid used to dissolve the gelatine.

The step that matters

Pour the dissolved wine slowly over the cream mixture. Adding warm gelatine liquid too quickly can deflate the whipped cream and cause uneven streaks. Pouring slowly while folding gently keeps the air in the cream and distributes the gelatine evenly so it sets smoothly.

“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.

You might also like

Vanilla Ice CreamVanilla Ice Cream108 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipes