Strawberry Blanc Mange
Ingredients
Directions
Make the strawberry base
Stew the strawberries with 1 pint of water and sweeten to taste.
Strain off the juice and return it to the saucepan.
Bring the juice to a boil.
Thicken and set
Stir in the cornflour moistened with a little water until it thickens.
Pour the mixture into wetted molds and set to cool.
Serve
Serve with fresh strawberries around the shape.
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
- Strawberries
- Provide the main flavour and colour, and their juice forms the body of the dessert.
- Cornflour
- Thickens the strawberry juice as it heats, so the mixture sets firm when cooled.
- Sugar
- Sweetens the dessert and balances the natural tartness of the strawberries.
The step that matters
Stirring in the moistened cornflour. Cornflour must be mixed into a little cold water first, then added to hot liquid while stirring. Otherwise it clumps and does not thicken smoothly. Starch thickens when heated in liquid, so the mixture must be brought to a boil for the starch to set it.
“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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