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"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:

 

SG english style blancmange dessert reci

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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