Blanc Mange
A classic Victorian-era molded milk dessert set with gelatin, delicately flavored with cinnamon, lemon, and almonds. This elegant white pudding is chilled until firm and unmolded for serving.
Ingredients
- 2 tablespoons Unflavored gelatin powder (Modern substitute for isinglass; approximately 3/4 ounce)
- 0.5 cup Water (For blooming gelatin)
- 4 cups Whole milk (Use good quality whole milk for richness)
- 1 stick Cinnamon stick
- 2 strips Lemon peel (Use a vegetable peeler to remove peel without white pith)
- 2 tablespoons Blanched almonds, finely ground (Use regular blanched almonds plus 1/4 tsp almond extract as bitter almonds are not readily available)
- 0.25 teaspoon Almond extract (Substitute for bitter almond flavor)
- 0.5 cup Granulated sugar (Adjust to taste)
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Instructions
- 1Pour the water into a small saucepan and sprinkle the gelatin evenly over the surface. Let stand for 5 minutes to soften and bloom.
- 2Place the saucepan over low heat and warm gently, stirring constantly, until the gelatin is completely dissolved. Do not boil. Remove from heat and let cool to lukewarm.
- 3Grind the blanched almonds in a food processor or mortar and pestle until very finely ground, almost to a powder consistency.
- 4In a large saucepan, combine the milk, cinnamon stick, lemon peel strips, ground almonds, almond extract, and sugar. Gradually stir in the lukewarm dissolved gelatin mixture.
- 5Place the saucepan over medium heat and bring to a gentle boil, stirring constantly to prevent scorching. Once boiling, reduce heat slightly and continue to boil gently for 5 to 6 minutes, stirring continuously.
- 6Remove from heat. Place a fine-mesh strainer or muslin cloth over a large bowl or pitcher. Pour the hot mixture through the strainer to remove the cinnamon stick, lemon peel, and almond solids. Press gently to extract all liquid.
- 7Lightly oil or wet your molds with cold water. Carefully pour the strained mixture into individual molds or one large decorative mold.
- 8Place the filled molds in a large pan of cold water to help them cool evenly. Transfer to the refrigerator and chill for at least 4 hours or until completely set and firm.
- 9To unmold, dip the bottom of each mold briefly in warm water for a few seconds. Run a thin knife around the edge, place a serving plate on top, and invert quickly. The blanc mange should release easily. Serve chilled.
