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Dessert

Raspberry Blanc-mange

A raspberry dessert made by stewing raspberries, thickening the juice with cornstarch, and serving with cream or custard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and cream 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 ↓

Raspberry Blanc-mange

Ingredients

Directions

Make the raspberry juice

  1. Stew the raspberries and strain off the juice.

  2. Sweeten the juice to taste and bring it to a boil.

Thicken and set

  1. Mix the cornstarch with a little cold water until smooth.

  2. Stir the cornstarch mixture into the boiling juice and cook until thickened.

  3. Pour into molds and let cool.

Serve

  1. Serve with sweetened cream or boiled custard.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

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

What each ingredient does

Raspberries
Provide the main flavor and color, and the juice that becomes the dessert.
Cornstarch
Thickens the juice as it heats, giving the blanc-mange its set once cooled.
Sugar
Sweetens the juice and balances the raspberries' natural tartness.

The step that matters

Stir the cornstarch mixture into the boiling juice and cook until thickened. Cornstarch must be fully mixed in smooth and brought to a boil so its starch granules swell and gelatinize. If it is lumpy or undercooked, the dessert will be grainy or fail to set properly.

“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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