Strawberry Blanc Mange
Ingredients
Directions
Make the blanc mange
Stew the strawberries with 1 pint of water and sweeten to taste.
Strain off the juice and return it to the saucepan; bring to a boil.
Stir in the cornflour moistened with a little water and stir until thickened.
Set and serve
Pour into wetted molds and set to cool.
Serve with fresh strawberries around the shape.
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
- Strawberries
- Provide the main flavour and pink colour of the juice that sets the dessert.
- Cornflour
- Thickens the liquid as its starch swells and gels when heated with it.
- Sugar
- Adds sweetness to balance the tart fruit flavour.
The step that matters
Stirring in the cornflour. Cornflour must be mixed smoothly into a little cold water first, then stirred into the hot juice. Dry starch added directly clumps, and the mixture only thickens properly once it is kept stirred until it comes to a simmer and the starch gelatinises.
“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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