Farina Blanc-mange
Ingredients
Directions
Put the milk over boiling water, reserving a few spoonfuls to mix with the farina.
When a film forms over the milk, add the farina and salt, stirring until it thickens to a batter.
Pour the mixture into a mould rinsed with cold water.
Chill and serve with sugar and cream or boiled custard.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Farina
- Wheat starch that swells in the hot milk, thickening it and helping it set as it cools.
- Milk
- Liquid base whose proteins and fat give the set a soft, creamy texture.
The step that matters
Adding the farina. Starch grains clump if they hit hot milk unmixed, so they should be stirred in smoothly. Once they swell in the heat, they thicken the milk and give the blanc-mange its set.
“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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