Skip to main content
Dessert

Fruit Blancmange

A dessert of layered fruit and gelatinous cornflour custard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Fruit Blancmange

Ingredients

Directions

Make the blancmange

  1. Prepare the blancmange according to package instructions.

  2. Pour a layer of blancmange into the bottom of large dariole moulds.

Build the mould

  1. Once set, place a smaller dariole in each mould and fill the space with more blancmange.

  2. Allow the blancmange to firm up, then remove the smaller darioles.

  3. Fill the cavity with stewed fruit and cover with blancmange.

Set and serve

  1. Let it set, then turn out and serve with custard or whipped 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

What each ingredient does

Cornflour
Thickens the liquid as it cooks, so the blancmange sets firm enough to hold its shape.
Stewed fruit
Adds moisture, sweetness and fruit flavour to the centre of the set blancmange.

The step that matters

Let each layer set before adding the next. Pouring warm blancmange onto an unset layer can mix the layers together and weaken the shape. Each layer needs to firm up so the moulded form holds when the darioles are removed and the mould is turned out.

“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 CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes