Skip to main content
Dessert

Almond Blanc Mange

A custard-like dessert made with isinglass, milk, almonds, and sugar, set in a mold and garnished with almond slips.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

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 ↓

Almond Blanc Mange

Ingredients

Directions

Prepare the isinglass

  1. Break the isinglass into small pieces and wash well.

  2. Pour boiling water over the isinglass and let it sit overnight.

Make the blanc mange

  1. The next morning, add milk and boil until the isinglass is dissolved, then strain the mixture.

  2. Stir in the powdered almonds and sweeten with loaf sugar to taste.

  3. Pour the mixture into a mold and decorate with thin slips of almonds.

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

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

  2. Almond + creamtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,130 recipes

    Shared aroma: 2-heptanol (bitter, floral).

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

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

  4. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

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

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

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

What each ingredient does

Isinglass
Gelatin-like setting agent that firms the milk mixture as it cools.
Milk
Forms the creamy base that the isinglass sets into a smooth dessert.
Blanched almonds
Provide the almond flavour and a fine, slightly thickened texture.
Loaf sugar
Sweetens the dessert to taste.

The step that matters

Dissolving the isinglass completely. Isinglass must fully dissolve in the hot milk before straining and cooling; any undissolved pieces will leave lumps or weak setting, so the mixture should be kept at a boil until clear.

Swap the almond

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

  1. Almondthe original
  2. Chestnutfits about as well
  3. Pistachiofits about as well
  4. Hazelnutfits less well

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

You might also like

Almond Sponge CakeAlmond Sponge Cake26 recipesAlmond CustardAlmond Custard22 recipesAlmond WafersAlmond Wafers22 recipesCoconut Almond CakeCoconut Almond Cake17 recipes