Skip to main content
Dessert

Moss Blanc Mange

A dessert made by boiling moss in milk, sweetened with sugar and flavored to taste.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Coffee and milk are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 2,202 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Moss Blanc Mange

Ingredients

Directions

Prepare the moss

  1. Fill a large coffee cup with moss and pour boiling water over it.

  2. Let it stand for about 10 minutes.

  3. Wash the moss and rinse it in cold water.

Make the moss blanc

  1. Boil the moss in 3 quarts of milk for 10 minutes.

  2. Add sugar and flavoring to taste.

  3. Strain the mixture through a fine sieve or jelly bag into molds.

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. Coffee + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together2,202 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  2. Coffee + sugartop 17% of all pairs
    Smell alikelow
    Cooked together4,344 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Moss
Releases natural gelling compounds that set the milk into a soft, jelly-like texture as it cools.
Milk
Forms the body of the dessert and provides creaminess and richness.
Sugar
Adds sweetness to balance the mild, savoury flavour of the moss and milk.

The step that matters

Boiling the moss in the milk. Boiling the moss in the milk for the full 10 minutes lets its gelling compounds dissolve into the liquid. As the mixture cools, these compounds form a network that sets the milk, so under-boiled moss may leave the blanc loose.

“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.

You might also like

Coffee Ice CreamCoffee Ice Cream91 recipesCoffee CustardCoffee Custard27 recipesCoffee CakeCoffee Cake21 recipesCoffee Bavarian CreamCoffee Bavarian Cream14 recipes