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Dessert

Gelatine Blanc-mange

A milk dessert set with gelatine, flavoured with lemon or vanilla and poured into moulds to cool.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and lemon are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 19,053 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Gelatine Blanc-mange

Ingredients

Directions

  1. Soften the gelatine in ½ pint of milk for 30 minutes.

  2. Heat 3 pints of milk in a milk boiler or a tin pail in hot water until boiling.

  3. Stir the softened gelatine and salt into the boiling milk. Continue stirring until the gelatine is fully dissolved.

  4. Flavor with lemon or vanilla, then pour into moulds.

  5. Allow to cool before serving.

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. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

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

What each ingredient does

Gelatine
Sets the milk into a firm, wobbly custard as it cools.
Milk
Forms the body of the dessert and gives it a creamy texture.

The step that matters

Dissolve the gelatine fully in the boiling milk. Gelatine must be completely dissolved, and not left as lumps, so it can set evenly. Stirring continuously while it dissolves prevents clumping and ensures a smooth, uniformly firm set once cooled.

“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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