Farina Blanc-mange
Ingredients
Directions
Make the blancmange
In a large bowl, combine boiling milk and boiling water.
Gradually whisk in farina and salt until smooth.
Continue to stir over low heat until the mixture thickens.
Set
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 as it heats, thickening the liquid and giving the blancmange its body.
- Milk
- Adds richness and creamy flavour, and its proteins help give a soft, smooth set.
The step that matters
Stirring over low heat until thickened. Farina starch swells and thickens as the mixture heats. Stirring keeps the starch evenly dispersed, preventing lumps and scorching on the bottom of the pan.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.