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Fruit Blancmange

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Rice and cream are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 3,399 recipes. Both carry 2-nonanone, which smells fruity, floral. The science ↓

Fruit Blancmange

Ingredients

Directions

  1. Prepare the blancmange using ground rice as directed.

  2. Layer a good amount of blancmange at the bottom of large dariol moulds.

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

  4. Let the smaller moulds remain until the blancmange is firm, then remove them.

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

  6. Once set, turn out the moulds 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

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. Rice + creamtop 23% of all pairs
    Smell alikelow
    Cooked together3,399 recipes

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

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

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