Corn-flour Blanc Mange
A delicate Victorian-era molded dessert made with cornstarch (corn-flour), milk, and aromatic flavorings. This blanc mange sets into an elegant, creamy pudding that can be unmolded for serving.
Ingredients
- 2 tablespoons Cornstarch (corn-flour) (Also called corn-flour in Victorian recipes)
- 4 cups Whole milk (1 quart)
- 1 teaspoon Gelatin powder (Modern substitute for isinglass (about 1/8 ounce))
- 1 stick Cinnamon stick
- 0.5 small lemon Lemon peel (Peeled in strips)
- 0.25 cup Sugar (Or to taste)
- 1 tablespoon Almonds, finely ground (Pounded or ground to a powder)
Instructions
- 1In a saucepan, combine the milk, gelatin, cinnamon stick, and lemon peel. Heat over medium heat, stirring occasionally, until the gelatin dissolves and the milk just begins to steam (do not boil yet). Add sugar and stir until dissolved.
- 2In a small bowl, mix the cornstarch with 2-3 tablespoons of cold milk to form a smooth, stiff paste with no lumps.
- 3Bring the milk mixture to a gentle boil. Stir the cornstarch paste into the boiling milk, stirring constantly and vigorously to prevent lumps. Continue stirring carefully and cook for 10-15 minutes until the mixture thickens and becomes smooth.
- 4Remove the saucepan from heat. Quickly and briskly stir in the ground almonds, mixing thoroughly to distribute evenly throughout the hot mixture.
- 5Dip your mold(s) in cold water and shake out excess. This helps the blanc mange release easily when unmolding.
- 6While the mixture is still scalding hot, pour it through a strainer into the prepared mold(s) to remove the cinnamon stick and lemon peel. Allow to cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or until completely set and firm.
- 7To unmold, briefly dip the mold in warm water for a few seconds, run a knife around the edge, place a serving plate on top, and invert quickly. The blanc mange should release cleanly. Serve chilled.
