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Dessert

Fruit Blanc Mange

Fruit Blanc Mange is a fruit jelly made from fruit juice, water, and corn starch, garnished with sweet almond slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Corn and almond match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and cooks put them together in 485 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Fruit Blanc Mange

Ingredients

Directions

Make the jelly

  1. Combine the fruit juice and water in a saucepan and bring to a boil.

  2. Stir in the corn starch until the mixture thickens.

  3. Pour the mixture into a large dish and let it cool.

Serve

  1. Once cool, invert the dish onto a plate and garnish with long, narrow slices of sweet almonds.

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. Corn + almondtop 8% of all pairs
    Smell alikestrong
    Cooked together485 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Corn starch
Thickens the juice into a firm, sliceable jelly as it gelatinizes in the hot liquid.
Strawberries or raspberries
Provide the fruit juice that gives the jelly its flavor and color.

The step that matters

Stir in the corn starch until the mixture thickens. Starch only thickens properly once the liquid is boiling and the starch granules are stirred in evenly. Stirring keeps them from clumping, and the jelly sets as it cools.

“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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