BLANC MANGE (ENGLISH STYLE)
This dessert is known as Cramma in southern Italy where it is very popular. I hope you will make this dessert and like it. ENJOY!!!.
Provided by Chef Dunask
Categories World Cuisine Recipes European UK and Ireland English
Time 6h23m
Yield 5
Number Of Ingredients 8
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.
Nutrition Facts : Calories 265.4 calories, Carbohydrate 43.7 g, Cholesterol 11.7 mg, Fat 8.3 g, Fiber 2.1 g, Protein 6.1 g, SaturatedFat 4.8 g, Sodium 60.9 mg, Sugar 35.4 g
BLANCMANGE
Our easy blancmange uses only a handful of thrifty ingredients. This retro, milky dessert is infused with lemon and can be topped with juicy fresh berries.
Provided by Esther Clark
Categories Dessert
Time 30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 274 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 44 grams sugar, Fiber 0.2 grams fiber, Protein 7 grams protein, Sodium 0.18 milligram of sodium
VEGAN CRèME AU CAFé (VEGAN COFFEE BLANCMANGE)
Really economical dessert that is veganized from La Cuisine Raisonnée, the most valued cookbook in Quebec's pop culture.
Provided by Mad Maryno
Categories Dessert
Time 22m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a pot over medium-low heat, put the soymilk, the coffee, the sugar and the pinch of salt.
- In a small bowl, whisk the cornstarch with the cold water. Add to the pot.
- Cook, stirring constantly for 15 to 20 minutes.
- Add the vanilla.
- Lightly oil a mold in a fancy shape or simply use a loaf pan, or 6 individual molds.
- Put the mixture in the mold. Let cool then refrigerate for at least 2 hours.
- Serve with "whipped cream" and chocolate shavings.
Nutrition Facts : Calories 100.3, Fat 1.2, SaturatedFat 0.2, Sodium 63.2, Carbohydrate 19.7, Fiber 0.9, Sugar 10.9, Protein 2.8
COFFEE BLANCMANGE
Having had a packet blancmange mix go haywire, I felt it was time to go back to first principles. This was not a disappointment. Not only is everything under personal control but one can experiment with different flavours. Enjoy!
Provided by Merry Miller
Categories Dessert
Time 20m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- In a heat-proof jug, mix together the sugar, corn flour and 2 tablespoons of milk (taken from the pint).
- Gently heat the remaining milk in a saucepan, adding the coffee powder during the heating.
- When the milk is just below boiling point and the coffee is dissolved and dispersed, tip the milk slowly into the heat-proof jug, stirring all the time.
- Return mix to saucepan, and heat to simmering temperature, still stirring all the time.
- Simmer for 3 minutes, stirring all the time, and then set aside to cool slightly.
- Meanwhile, place one trifle sponge into the bottom of each of three individual serving dishes.
- Divide the sultanas and chopped dates into three portions and sprinkle either side of the trifle sponges.
- Add the vanilla essence and butter to the blancmange and stir until evenly dispersed.
- Pour the blancmange into the serving dishes and add three pecan nut halves equally spaced around the perimeter of each dish.
- Set aside to cool, or chill in the fridge if prepared well in advance.
- Just before serving, decorate by adding a small squirt of canned cream between each pecan nut.
- Note:- If at any time during the mixing and heating, of the milk and corn flour, it should go lumpy, remove from the heat and mix vigorously with a hand or power whisk to remove the lumps. Then replace on the heat and continue.
Nutrition Facts : Calories 294, Fat 13.5, SaturatedFat 6.5, Cholesterol 30.2, Sodium 121.3, Carbohydrate 37.3, Fiber 1, Sugar 28.3, Protein 7
MICROWAVE BLANCMANGE
A simple, delicious vanilla pudding that can be either rich or skinny, depending on which milk you use (whole, low fat, etc.) and if you do or do not add the butter. Comfort food from my childhood with an updated method.
Provided by Thistley
Categories Dessert
Time 5m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine milk, cornstarch, salt, and sugar in a 4 cup microwave safe bowl. Mix until sugar and cornstarch are dissolved. Cook in microwave on high until the mixture starts to foam up. Stir, then continue to cook, stirring at intervals, until it becomes thick and smooth. Remove from microwave and add butter and vanilla, stirring well, then pour into serving dishes. May be served warm or cold.
- NOTE: Sugar substitute may be used in place of sugar but should be added with the vanilla after removal from the microwave. Butter is not necessary but gives it a richer flavor. If cooked too long, mixture will lose thickness.
BLANCMANGE
A good blancmange will have a slight wobble but not be so firm that it feels (as Amanda Hesser once wrote) like "eating a rubber ball." I like the amount of gelatin here; if you don't, decrease it by ¼ teaspoon and say a prayer, which will probably be answered. Your chosen mold doesn't matter: I have used tart pans and spring-form pans and old blancmange molds, which are easy to find (or at least fun to seek).
Provided by Tamar Adler
Categories custards and puddings
Time 50m
Yield Serves 6
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 15 grams, Carbohydrate 23 grams, Fat 32 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 15 grams, Sodium 67 milligrams, Sugar 21 grams, TransFat 0 grams
BLANCMANGE
Yes, it IS the Blancmange recipe! Actually, it's pretty good. I made it for my kids when they were younger. The term blancmange is derived from the Middle English blankmanger, from Old French blanc mangier : blanc, white (of Germanic origin) + mangier, to eat, food (from Latin manducare). Several medieval recipes for blancmange have survived, and the dish is mentioned in the prologue to Geoffrey Chaucer's Canterbury Tales.
Provided by Queen Dragon Mom
Categories European
Time 6h15m
Yield 5 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 280.8, Fat 14.3, SaturatedFat 8.8, Cholesterol 20.5, Sodium 76.4, Carbohydrate 37.7, Fiber 2.9, Sugar 20.1, Protein 7
BLANCMANGE
British white cornstarch pudding. Adapted from "EasyChef's 1,000,000 of the world's Best Recipes". Quite good.
Provided by Gary Helriegel1
Categories Dessert
Time 21m
Yield 4-5 custard cups full
Number Of Ingredients 6
Steps:
- Scald 2c of milk in a double boiler.
- Combine other ingredients (1/2 c milk, cornstarch, sugar, salt) except vanilla, stir til smooth, and add to scalded milk.
- Cook over boiling water, stirring constantly, til thickened and smooth.
- Cover and cook 10 min, add vanilla, and put into custard cups.
- Yield: 4-5 servings.
Nutrition Facts : Calories 187.1, Fat 5.6, SaturatedFat 3.5, Cholesterol 21.4, Sodium 148.4, Carbohydrate 28.9, Fiber 0.1, Sugar 12.6, Protein 5
BLANCMANGE
The simplest of puddings & most healthful. Elegant served with blackberries &/or syrup. Eaten in the classic novel "Little Women".
Provided by Engrossed
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 152.7, Fat 4.5, SaturatedFat 2.8, Cholesterol 17.1, Sodium 133.2, Carbohydrate 23.9, Fiber 0.1, Sugar 12.7, Protein 4
VANILLA BLANCMANGE
This pudding base can be flavored or colored. I like to add rice, butter, and cinnamon for rice pudding. Or almond extract with a mint leaf and a couple of pine nuts on top for something simple but elegant.
Provided by cap5258
Categories World Cuisine Recipes European French
Time 1h15m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 182.2 calories, Carbohydrate 36.2 g, Cholesterol 9.8 mg, Fat 2.4 g, Fiber 0.1 g, Protein 4 g, SaturatedFat 1.5 g, Sodium 123.3 mg, Sugar 30.8 g
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- 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.
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