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Dessert

Arrow-root Blancmange

A sweet dessert made with arrowroot, milk, sweet and bitter almonds, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Tea and milk work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 738 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Arrow-root Blancmange

Ingredients

Directions

Make the almond milk

  1. Boil the milk with the sweet and bitter almonds.

  2. Sweeten with loaf sugar and strain the mixture.

Thicken and set

  1. Mix the Arrow-root with a little milk until smooth.

  2. Gradually pour the boiling milk onto the Arrow-root while stirring continuously.

  3. Return the mixture to the pan and boil for a few minutes, stirring constantly.

  4. Dip the mold in cold water before pouring in the mixture.

  5. Turn out the blancmange when it is cold.

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. Tea + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together738 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  2. Tea + almondtop 15% of all pairs
    Smell alikemoderate
    Cooked together91 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Milk + almondtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,800 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Almond + sugartop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  5. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Arrow-root
Thickens the milk into a smooth, sliceable set as its starch swells in hot liquid.
Milk
Forms the liquid base that the arrow-root thickens into a creamy body.
Sweet almonds
Add nutty flavour and richness to the milk as it is infused.
Bitter almonds
Add a sharper, intensely almond aroma to the milk.

The step that matters

Return the mixture to the pan and boil for a few minutes, stirring constantly.. Arrow-root starch only thickens fully when heated to a boil, and stirring prevents lumps and scorching on the base of the pan.

Swap the almond

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

  1. Cocoafits better
  2. Almondthe original
  3. Chestnutfits about as well
  4. Beansfits about as well

Fit is the average pairing score against tea, milk, sugar. 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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