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Dessert

Quince Blanc-mange, with Almond Cream

A dessert made by blending blanched almonds with quince juice and water, then straining to produce a smooth almond cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Almond and quince share more aroma than cooks usually use. They rank in the top 5% of all ingredient pairs, and cooks put them together in 69 recipes. Both carry 2-nonanone, which smells fruity, floral. The science ↓

Quince Blanc-mange, with Almond Cream

Ingredients

Directions

Make the almond base

  1. Blanch and finely grind the almonds to a smooth paste.

  2. Add a few drops of water to prevent the almonds from oiling.

Finish the blanc-mange

  1. Pour the boiling quince juice over the almond paste and stir well.

  2. Strain the mixture through a strong cloth to extract the cream.

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. Almond + quincetop 5% of all pairs
    Smell alikestrong
    Cooked together69 recipes

    Shared aroma: 2-nonanone (fruity, floral).

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

What each ingredient does

Blanched almonds
Provide the fat and protein that form the smooth, creamy body of the dish.
Quince juice
Supplies the liquid and flavour that the almond paste is suspended in.

The step that matters

Adding a few drops of water to the almond paste. Grinding almonds releases their oil, which can separate and make the mixture greasy. A little water keeps the oil emulsified in the paste so the cream stays smooth.

“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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