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Dessert

Farina Blanc-Mange

A fruit-based blanc-mange thickened with farina and sweetened with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Farina Blanc-Mange

Farina Blanc-Mange

Ingredients

Directions

Prepare the juice

  1. Stew the fruit in a porcelain kettle with water until soft, about 3 to 5 minutes.

  2. Strain the mixture through a cloth to obtain the juice.

  3. Return the juice to the kettle, add sugar, and bring to a boil.

Make the blanc-mange

  1. Stir in the dry farina, ensuring there are no lumps, and cook for 15 minutes while stirring constantly.

  2. Pour the mixture into molds or cups that have been wet with cold water and set in a cool place.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Farina
Starch that thickens the hot juice as it cooks, letting it set into a firm, sliceable mould.
Fruit juice
Forms the liquid base and provides the flavour of the blanc-mange.
Sugar
Sweetens the juice to taste.

The step that matters

Stirring the farina into the boiling juice. Dry farina clumps when it hits hot liquid unless it is added slowly and stirred constantly. Lumps that form early do not dissolve later, leaving a grainy texture. Keep stirring through the full 15 minutes so the starch cooks evenly and thickens.

“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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