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Dessert

Raspberry Blanc-mange

A chilled raspberry custard made by thickening raspberry juice with corn starch and serving with cream and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 place it over the fire.

Thicken and set

  1. When it boils, stir in the corn starch mixed with cold water.

  2. Continue stirring until it thickens.

  3. Pour into molds that have been wet with cold water and set aside to cool.

Serve

  1. Serve with cream and sugar.

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).

  2. Sugar + corntop 21% of all pairs
    Smell alikelow
    Cooked together7,168 recipes

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

  3. Corn + creamtop 25% of all pairs
    Smell alikelow
    Cooked together2,532 recipes

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

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

What each ingredient does

Raspberries
Provide the main flavour and colour of the dessert.
Corn starch
Thickens the juice into a firm, sliceable set when heated and cooled.
Sugar
Sweetens the raspberry juice to taste.

The step that matters

Stir the corn starch in while the juice is boiling, and keep stirring until it thickens. Starch must be fully heated in liquid to swell and gelatinise. Stirring prevents lumps and scorching on the base of the pan, giving a smooth, evenly thickened blancmange.

“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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