Blanc-Mange
Ingredients
Directions
Clean the moss thoroughly.
Boil the moss in 1½ pints of milk until it thickens enough to hold its shape.
Sweeten and flavor as desired.
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
What each ingredient does
- Moss
- Acts as the gelling agent, so the milk sets into a firm, sliceable blancmange as it cools.
- Milk
- Forms the body of the dessert and provides its creamy moisture and mild flavor.
The step that matters
Boil the moss in the milk until it thickens. Seaweed gelling agents only release their setting power when fully dissolved by boiling. If the mixture is not boiled long enough, the blancmange may stay runny after cooling.
“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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