Farina Blanc-mange
Ingredients
Directions
Make the blanc-mange
In a large pot, combine the boiling milk and boiling water.
Gradually whisk in the farina and salt.
Continue to stir until the mixture thickens.
Set and serve
Pour into molds and let cool until set.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Farina
- Starch that swells in hot liquid and thickens the mixture as it cooks.
- Milk
- Provides the liquid base and creamy richness of the blanc-mange.
The step that matters
Gradually whisk in the farina. Adding farina slowly into hot liquid while whisking keeps the starch dispersed, preventing lumps and giving a smooth, evenly thickened set.
“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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