Blancmange Recipes

BLANCMANGE

Steps:

• Mix the cornstarch, sugar, and salt with 1/4 cup of cold milk.
• In a small pot, heat the remaining milk over low heat (Do not boil!).
• While whisking, slowly add the cold milk mixture to the heated milk, stirring constantly, in a heavy bottomed pan or a double boiler.
• Continue to cook over low heat, whisking constantly, for 15 minutes until the raw taste of the cornstarch disappears and it thickens. (Do not boil!). It will thicken all at once at the end of the cooking time.
• Let cool, then add the vanilla.
• Cover and chill.
• For Chocolate Blancmange, when you heat the milk, add 2 oz. unsweetened chocolate and stir until smooth.
• Can pour into decorative 1/4-1/2 cup dishes.

BLANCMANGE

Steps:

• Preheat oven to 300 degrees. Spread almonds in a single layer on a rimmed baking sheet; bake 20 minutes. Transfer sheet to a wire rack and let cool slightly. Pulse almonds in a food processor until finely ground. Heat 4 cups whole milk, 1 1/2 cups water, sugar, and cinnamon sticks in a medium saucepan over medium until hot but not bubbling. Stir in almonds. Transfer to a liquid-measuring cup and let steep, covered, in refrigerator overnight or up to 2 days. (The longer the mixture steeps, the more flavor the blancmange will have.)
• Fill a 4- to 4 1/2-cup or two 2- to 2 1/2-cup molds with ice water. Rinse a large piece of heavy-duty cheesecloth (if thin, use a double layer) in hot water; wring as dry as possible. Place a sieve over a bowl, line sieve with prepared cheesecloth, and pour in almond mixture. Let almond milk drip through 30 minutes, then carefully gather up ends of cheesecloth and squeeze out as much liquid as possible. Almond milk should be smooth; if any pieces of almond pass through, strain through a very fine sieve. Discard cinnamon sticks. Pour almond milk into a large liquid-measuring cup (you should have at least 3 cups) and add enough of the remaining 1 cup whole milk to make 4 cups liquid.
• In a medium saucepan, combine cream and 1 cup almond milk. Sprinkle gelatin over top; let stand until softened, 5 minutes. Heat almond-milk mixture over medium-low, stirring occasionally, until gelatin is dissolved, about 5 minutes. Remove from heat; stir gelatin mixture into remaining almond milk in measuring cup. Remove ice water from mold but do not dry mold (this will make the blancmange easier to unmold later). Strain almond-milk mixture through a sieve into mold to fill. Cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Refrigerate until firm, about 6 hours or overnight.
• To unmold, quickly dip mold into a hot-water bath to loosen pudding from mold, or use a hot wet towel that has been wrung out. Place a serving platter over mold and quickly invert. Jiggle to loosen; remove mold. Serve with currants, if desired.

BLANCMANGE

Steps:

• Oil a 1.2-1.5 litre jelly mould, then set aside. Soak the gelatine in cold water following pack instructions. Mix together the cornflour with 6 tbsp of the milk and pour into a saucepan. Add the remaining milk, lemon peel and sugar, then bring to a boil. Lower to a medium-low heat and whisk continuously until thickened enough to coat the back of a spoon (around 8-10 mins).
• Squeeze any excess water out of the gelatine, then stir into the warm milk mixture to dissolve. Set aside to cool down for 5 mins. Discard the lemon peel, pour the mixture into the prepared jelly mould and put in the fridge to set overnight.
• When ready to serve, bring a kettle of water to the boil and pour into a large heatproof bowl. Dip the mould in the water, holding it there for 1 min. Turn the blancmange out onto a serving plate, and top with a handful of fresh berries, if you like.

BLANCMANGE

Steps:

• Grind the nuts in a food processor to medium fine. Combine them with 2/3 cup of milk, lemon peel, cardamom and 1/2 cup of the cream in a small saucepan, and bring to just below a simmer, over medium heat. Turn off heat. Let steep 15 minutes. Sprinkle gelatin over remaining milk in a wide shallow bowl or gratin dish. Let bloom 10 minutes.
• Strain nut-milk-cream through a chinois or a sieve lined with a double layer of cheesecloth into a bowl. Firmly press the liquid through the cloth.
• Return the liquid to a clean saucepan, add the sugar and salt and heat over low, stirring until dissolved. Add the bloomed gelatin and stir well until thoroughly dissolved. Don't let the mixture come to a simmer. Stir in the vanilla. Set pan into a bowl of ice and cold water, and stir occasionally until cooler than your finger and the consistency of egg whites. If it sets too much, remove from cold water and whisk well.
• Beat the remaining cup of cream to just past soft peaks. Add a little of the whipped cream to the jelling nut-milk mixture to loosen, then add to the remaining whipped cream, folding thoroughly but gently. Brush a 6-to-7-inch cake pan or mold completely with vegetable oil. Add blancmange to oiled mold. Cover the surface directly with plastic, and chill, at least 6 hours or overnight. To serve, remove the plastic wrap, and lightly run a sharp knife around the blancmange's edge. If you've used an old, pretty mold, you may have to dunk it briefly in hot water to get it to release. Put an inverted plate over its top, and flip. Top with cherries or candied fruit or nothing at all.

BLANC MANGE (ENGLISH STYLE)

Steps:

• Place 1 cup of the milk into a saucepan. Add lemon peel and cinnamon sticks. Bring milk to a simmer over medium heat.
• Meanwhile, in a small bowl, whisk together the cornstarch and sugar. Whisk remaining milk into the cornstarch mixture. When the milk in the pan begins to simmer, pour the cornstarch mixture into the saucepan in a thin steady stream. Whisk vigorously and increase heat just a bit to bring the mixture to a gentle boil. Allow the mixture to boil for about 20 seconds while continuing to whisk, then remove from heat. Remove the lemon peel and cinnamon sticks. Stir in the pinch of cinnamon and, if using, the vanilla.
• Pour into a dish or mold, and refrigerate for at least 6 hours, or overnight. Garnish with shaved chocolate just before serving.

VANILLA BLANCMANGE

Steps:

• Combine sugar, cornstarch, and salt together in a saucepan. Slowly add milk while stirring. Bring to a simmer over low heat and cook for 5 minutes. Stir in vanilla extract and pour into four 1/2-cup custard cups. Refrigerate until thickened, about 1 hour.

PRUE LEITH'S RASPBERRY BLANCMANGE

Steps:

• Soak the gelatine leaves in a small bowl of chilled water for 5 minutes.
• Tip the raspberries into the bowl of a food processor and blitz to a fine purée. Pass through a sieve into a clean bowl, discarding the pips, then stir in the raspberry liqueur.
• Mix the cornflour with a little of the milk in a medium pan. Add the remaining milk, along with the sugar and ground almonds. Bring to the boil, then reduce the heat and simmer gently for 3-5 minutes, to thicken. Remove the pan from the heat.
• Squeeze out any excess water from the gelatine leaves, then add them to the pan, stirring continuously until dissolved. Add the almond extract.
• Stir in 300ml of the double cream and all the raspberry purée, combine thoroughly, then pour into the mould. Leave to set for at least 6 hours, preferably overnight.
• To make the langues de chat, beat the butter and icing sugar until pale and smooth. Stir in the almond extract. Whisk the egg white with a fork to break it up, then gradually beat it into the mixture.
• Sift the flour with the salt over the top of the mixture, then fold in. Place the mixture into a piping bag fitted with a 9mm round nozzle. Pipe 12 fingers, each 8cm long, onto the baking sheet, leaving a 3.5cm space between each biscuit.
• Tap the baking sheet on the underside to release any air bubbles in the dough, then chill for 15 minutes, until the dough is firm to the touch. Heat the oven to 180°C/160°C fan/350°F/Gas 4.
• Bake the biscuits for 8-10 minutes, or until golden brown around the edges and pale in the middle. Remove from the oven and leave to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
• Spoon about 50g of the melted white chocolate into a small disposable piping bag and set aside.
• Gently melt the green cocoa butter in the microwave or by placing it in a bowl stood in a jug of hot water. Add a small amount of green cocoa butter to the remaining melted chocolate to colour it mint green.
• Dip 1 cooled langue de chat into the chocolate, lengthways on the diagonal. Allow the excess to run off, then place on a sheet of baking paper to set. Repeat with the remaining biscuits, until all 12 biscuits are half-coated in chocolate.
• Snip the end of the piping bag and drizzle the white chocolate in lines from side to side across the langues de chat. Leave to set.
• To serve, lightly whip the remaining 150ml of cream to soft peaks, then spoon into a medium piping bag fitted with a medium star nozzle.
• Remove the mould from the fridge and quickly dip it into a bowl of hot water to loosen the blancmange. Invert the mould onto a serving plate to turn out the blancmange.
• Pipe the cream around the base of the blancmange, then decorate with crystallised rose petals. Serve immediately with the langues de chat on the side.

BLANC-MANGER (BLANCMANGE)

Steps:

• mix the fruits and sugar in a food processor (except a few for the decoration). Pass it through a fine-mesh sieve to obtain a coulis. Refrigerate.
• soak gelatin in cold water for 10 minutes. Split the vanilla bean in half, lengthwise. Pour almond milk and heavy cream into a saucepan. Add sugar and vanilla pod, bring to a boil and let it simmer for a few minutes. Take the pan from the heat, add drained gelatin to the hot mixture, and mix. Pour it in a shallow dish, cover with plastic film in contact and refrigerate for at least 4 hours.
• Whisk whipping cream with an electric mixer into whipped cream. Take the milk preparation from the refrigerator. Add a few spoons of cream to the almond blancmange and mix with a hand whisk. Then pour the blancmange into the whipped cream. Gently mix by lifting the mixture with the whisk.
• Transfer the blancmange to a pastry bag with the cut tip and push it into glasses/small glass jars. Refrigerate for about 2 hours.
• pour 1 to 2 tablespoons red fruit coulis on top of the blancmange. Decorate with fresh fruit and serve.

BLANCMANGE

Steps:

• Place 1 cup of the milk into a saucepan. Add lemon peel and cinnamon sticks. Bring milk to a simmer over medium heat.
• Meanwhile, in a small bowl, whisk together the cornstarch and sugar. Whisk remaining milk into the cornstarch mixture. When the milk in the pan begins to simmer, pour the cornstarch mixture into the saucepan in a thin steady stream. Whisk vigorously and increase heat just a bit to bring the mixture to a gentle boil. Allow the mixture to boil for about 20 seconds while continuing to whisk, then remove from heat.
• Remove the lemon peel and cinnamon sticks. Stir in the pinch of cinnamon and, if using, the vanilla.
• Pour into a dish or mold, and refrigerate for at least 6 hours, or overnight. Garnish with shaved chocolate just before servin.

ENGLISH TRADITIONAL CHOCOLATE BLANCMANGE

Steps:

• Sieve the cornflour, nutmeg, cocoa powder, cinnamon and sugar into a bowl. Add about 2 tblsps of the milk to the bowl and mix using a whisk until you have a smooth paste.
• Heat the remaining milk in a saucepan until just beginning to boil. Remove from the heat and add to your paste mixture, stirring until well incorporated.
• Add your mixture back to the pan and continue to cook on a medium heat, stirring all the time, until the mixture is thick and glossy.
• Remove from the heat and cool slightly before pouring into your serving dishes.
• Leave to one side or in the fridge for about 2 hours to cool completely before serving.