Blancmange, Dutch
Ingredients
Directions
In a stewpan, combine the calf's-foot jelly and egg yolks.
Heat over medium heat, whisking until it begins to boil.
Remove the pan from heat and place it in cold water.
Stir the mixture until nearly cold to prevent curdling.
When it starts to thicken, pour it into molds.
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
- Calf's-foot jelly
- Provides gelatin, which sets the mixture into a firm, sliceable body as it cools.
- Egg yolks
- Thicken the mixture as they cook and add richness and a smooth, custard-like texture.
The step that matters
Stirring the mixture while it cools in cold water. Egg yolks can curdle if they overheat or cool unevenly. Stirring while the pan sits in cold water cools the mixture gradually and keeps it smooth before it thickens and is poured into molds.
“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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