"Vintage Dessert" Series:
English-style 'Blancmange'
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In our Silver and Gold Winter 2019/20 issue, we shared a series of recipes under the title of "Vintage Desserts" which deserve a comeback.
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This one is for the very old-fashioned, easy and delicious "Blancmange" dessert.
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Blancmange is a sweet, opaque gelatinous dessert made with cornstarch and milk or cream, and often flavoured with almonds or strawberries. It’s different than Panna Cotta, which is uncooked and gelatin-set, and different yet again than custard, which is cooked using eggs, but similar to Southern Italy’s ‘Cramma’ or ‘Bianco Mangiare’ dessert:
To make Blancmange you will need:
• 3 Cups 2% milk, divided
• 1/4 Cup cornstarch
• 1/2 Cup white sugar
• 2 cinnamon sticks
• 1 lemon peel, cut into strips
• 1 pinch ground cinnamon
• 1 tsp. vanilla extract
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Here's how to make it:
Place 1 Cup of milk into a small pot, add lemon peel and cinnamon sticks, and bring to a simmer over medium-low heat.
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In a small bowl, whisk together the cornstarch and the sugar, then slowly add remaining milk.
When milk in the pot begins to simmer, slowly pour in the cornstarch/milk mixture into the pot, then whisking vigorously until the mixture begins to gently boil.
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While continuing to whisk in the heated pot, ensure everything is well combined, then remove from heat.
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Remove the lemon peel and cinnamon sticks, and stir in the ground cinnamon and vanilla extract.
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Pour into a large mold, or 6 small individual molds, and refrigerate overnight before serving.
Optional: garnish on a bed of strawberries, or powdered cocoa, or slivered almonds, and a sprig of mint.
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