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Dessert

Coffee Blanc Mange

A chilled coffee and cream dessert made with gelatin, sugar, and coffee.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Coffee Blanc Mange

Ingredients

Directions

Prepare the gelatin

  1. Soak the gelatin in ½ cup of cold water for 1 hour.

  2. Add the hot coffee and sugar to the soaked gelatin.

  3. Heat the mixture on the stove until the gelatin is completely dissolved.

Finish and set

  1. Let it cool until it is partly cold.

  2. Whip the cream and gradually fold it into the mixture.

  3. Pour the mixture into a mold and refrigerate until it hardens.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Cream + coffeetop 17% of all pairs
    Smell alikelow
    Cooked together2,339 recipes

    Shared aroma: 2-heptanol (bitter, floral).

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

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

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

What each ingredient does

Cream
Whipped into the mixture to give a light, airy, creamy texture.
Gelatin
Sets the liquid into a firm, sliceable dessert as it cools.
Sugar
Sweetens the coffee and balances its bitterness.
Strong coffee
Provides the main coffee flavour of the dessert.

The step that matters

Let it cool until it is partly cold. If the mixture is still hot when the whipped cream is folded in, the cream will deflate and melt. If it is too cold, the gelatin may set in lumps before the cream is blended evenly.

“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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