Rice Blanc Mange

Ingredients

• 4 tablespoons Rice flour, finely sifted (Ground rice flour)
• 3 tablespoons Milk, cold (For making the paste)
• 4 cups Milk, whole (1 quart)
• 1 tablespoon Gelatin, unflavored (Modern substitute for 1/8 ounce isinglass)
• 1 stick Cinnamon stick
• 0.5 small lemon Lemon peel (Peeled in strips)
• 0.33 cup Sugar, granulated (Or to taste)
• 1 tablespoon Almonds, blanched and finely ground (Pounded or ground to a powder)
• 1 teaspoon Cochineal coloring (Optional, for marbled effect. Made from 20 grains cochineal, 20 grains alum, 20 grains cream of tartar boiled in 1/2 cup water until reduced by half)

Instructions

1. 1Dip your serving molds in cold water and set aside. This will help the blanc mange release easily when unmolding.
2. 2In a small bowl, mix the rice flour with 3 tablespoons cold milk to form a stiff, smooth paste with no lumps.
3. 3If making the marbled effect, prepare the cochineal coloring: In a small saucepan, combine 20 grains (about 1/4 teaspoon) cochineal powder, 20 grains alum, and 20 grains cream of tartar with 1/2 cup water. Boil slowly until reduced by half, then strain and set aside.
4. 4In a large saucepan, combine 4 cups milk, gelatin, cinnamon stick, and lemon peel. Heat over medium heat, stirring occasionally, until the milk comes to a boil and the gelatin is completely dissolved.
5. 5Add sugar to the boiling milk mixture and stir until completely dissolved. Adjust sweetness to taste.
6. 6Stir the rice flour paste into the boiling milk mixture, stirring constantly to prevent lumps from forming.
7. 7Continue cooking the mixture over medium heat, stirring carefully and constantly, for 10 to 15 minutes until thickened and the rice flour is fully cooked.
8. 8Remove the saucepan from heat. Remove and discard the cinnamon stick and lemon peel. Briskly stir in the ground almonds until well incorporated.
9. 9While the mixture is scalding hot, pour it into the prepared molds. If creating a marbled effect, drop small amounts of the cochineal coloring here and there into the mold as you pour, allowing it to streak through naturally without stirring.
10. 10Allow the blanc mange to cool to room temperature, then refrigerate for at least 4 hours or until completely set and firm.
11. 11To unmold, briefly dip the bottom of the mold in warm water for a few seconds, then invert onto a serving plate. The blanc mange should release easily.