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Dessert

Isinglass Blancmange

A sweet custard dessert made with isinglass, milk, cream, sherry, sugar, and lemon rind.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Isinglass Blancmange

Ingredients

Directions

Prepare

  1. Soak the isinglass and lemon rind in the milk for 2 hours.

Make the custard

  1. Simmer gently for 20 minutes.

  2. Strain the mixture and return it to the saucepan.

  3. Add the cream.

  4. Sweeten to taste.

  5. Bring to a boil.

Set and serve

  1. Once cooled, stir in the cream.

  2. Pour into a mold rinsed with cold water.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Milk + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together1,479 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  3. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Sherry + lemontop 17% of all pairs
    Smell alikemoderate
    Cooked together3,273 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

What each ingredient does

Isinglass
Sets the liquid into a wobbly gel as it cools.
Milk
Forms the liquid base that the isinglass dissolves into and sets.
Cream
Adds richness and fat for a smooth, soft texture.
Sugar
Adds sweetness to balance the dessert.
Lemon rind
Infuses the milk with a light citrus aroma.

The step that matters

Bring to a boil. Isinglass is a gelling protein whose setting power can weaken if the mixture is boiled hard or for too long. Heat only until the mixture just reaches a boil, then let it cool so it sets firmly.

Swap the lemon

How well each one fits the dish's main ingredients (sugar, cream, milk, sherry):

  1. Vanillafits better
  2. Strawberryfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against sugar, cream, milk, sherry. Candidates are from the same food group and used in at least 100 recipes.

“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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