Arrow-root Blanc-mange
Ingredients
Directions
Mix the arrow-root with a little cold milk to form a smooth paste.
In a saucepan, heat the remaining milk and add the arrow-root mixture.
Sweeten to taste and add your chosen flavoring.
Simmer the mixture until it thickens enough to hold its shape.
Pour into a mold and let it cool before serving.
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
- Arrow-root
- Starch that thickens the milk as it heats, setting the blancmange into a firm, sliceable shape.
- Milk
- Forms the liquid base that the starch thickens, giving the blancmange its creamy body.
The step that matters
Mixing the arrow-root into a smooth paste first. Starch granules clump when added directly to hot liquid. Blending them with a little cold milk first lets them disperse evenly, so the blancmange thickens smoothly without lumps.
“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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