Biancomangiare Recipes

BLANCMANGE

Steps:

• Mix the cornstarch, sugar, and salt with 1/4 cup of cold milk.
• In a small pot, heat the remaining milk over low heat (Do not boil!).
• While whisking, slowly add the cold milk mixture to the heated milk, stirring constantly, in a heavy bottomed pan or a double boiler.
• Continue to cook over low heat, whisking constantly, for 15 minutes until the raw taste of the cornstarch disappears and it thickens. (Do not boil!). It will thicken all at once at the end of the cooking time.
• Let cool, then add the vanilla.
• Cover and chill.
• For Chocolate Blancmange, when you heat the milk, add 2 oz. unsweetened chocolate and stir until smooth.
• Can pour into decorative 1/4-1/2 cup dishes.

BLANCMANGE

Steps:

• Oil a 1.2-1.5 litre jelly mould, then set aside. Soak the gelatine in cold water following pack instructions. Mix together the cornflour with 6 tbsp of the milk and pour into a saucepan. Add the remaining milk, lemon peel and sugar, then bring to a boil. Lower to a medium-low heat and whisk continuously until thickened enough to coat the back of a spoon (around 8-10 mins).
• Squeeze any excess water out of the gelatine, then stir into the warm milk mixture to dissolve. Set aside to cool down for 5 mins. Discard the lemon peel, pour the mixture into the prepared jelly mould and put in the fridge to set overnight.
• When ready to serve, bring a kettle of water to the boil and pour into a large heatproof bowl. Dip the mould in the water, holding it there for 1 min. Turn the blancmange out onto a serving plate, and top with a handful of fresh berries, if you like.

BIANCOMANGIARE

Steps:

• In large, heavy saucepan, scald milk (do not boil). Turn down heat.
• In a large measuring cup or small bowl with a spout, combine cold milk with cornstarch until mixed.
• Add the sugar, vanilla and salt to the cold milk mixture.
• Gradually add the cold milk mixture to the hot milk in the saucepan, stirring constantly. Slowly cook over low heat until the mixture thickens enough to coat the spoon.
• Slice the pound cake into thin slices (this is easier if it is still a little frozen).
• In a glass dish, layer the pudding with the pound cake, sprinkling each layer of pound cake with the frangelico and cinnamon before adding the next layer of pudding.
• Top with chocolate shavings - use a vegetable peeler along the edge of a large, room temperature chocolate bar.
• Let cool in refrigerator until set - at least 2 hours.

BLANC MANGE (ENGLISH STYLE)

Steps:

• Place 1 cup of the milk into a saucepan. Add lemon peel and cinnamon sticks. Bring milk to a simmer over medium heat.
• Meanwhile, in a small bowl, whisk together the cornstarch and sugar. Whisk remaining milk into the cornstarch mixture. When the milk in the pan begins to simmer, pour the cornstarch mixture into the saucepan in a thin steady stream. Whisk vigorously and increase heat just a bit to bring the mixture to a gentle boil. Allow the mixture to boil for about 20 seconds while continuing to whisk, then remove from heat. Remove the lemon peel and cinnamon sticks. Stir in the pinch of cinnamon and, if using, the vanilla.
• Pour into a dish or mold, and refrigerate for at least 6 hours, or overnight. Garnish with shaved chocolate just before serving.