Blanc-mange of Cooper's Isinglass
Ingredients
Directions
Prepare
Soak the isinglass in cold water for a few minutes.
Make the blanc-mange
In a saucepan, bring the milk to a boil.
Add the soaked isinglass to the boiling milk and stir until dissolved.
Boil for 5 minutes, then strain the mixture through a sieve.
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 milk into a firm, wobbly gel as it cools.
- Milk
- Forms the body of the dessert and provides its creamy texture and flavour.
The step that matters
Dissolving the isinglass in the boiling milk. Isinglass is a gelatine-like protein that must fully dissolve to set evenly. Stirring it into hot milk and boiling briefly helps it disperse, so the strained mixture sets without lumps or grainy patches.
“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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