Fruit Blanc-mange
Ingredients
Directions
Make the blanc-mange
Boil the strawberries or raspberries with water.
Strain the mixture and stir in cornstarch to thicken.
Set and serve
Pour into a large dish and let it cool.
Once cool, turn it out onto a plate and garnish with long, narrow slices of sweet almonds.
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 or raspberries
- Provide the fruit flavour and colour that define the dessert.
- Cornstarch
- Thickens the strained fruit liquid as it cooks, so it sets into a firm, sliceable dessert.
The step that matters
Stir in cornstarch to thicken. Cornstarch must be stirred into the hot liquid and kept hot long enough for its starch granules to swell and gelatinise. Only then does the mixture thicken enough to set firmly when cooled.
“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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