Blancmange

Blancmange is an ancient, simple, and elegant dessert that is part of the Italian culinary tradition. Below you will find the ingredients and the preparation.

Ingredients

• 500 ml of milk
• 100 grams of sugar
• 50 grams of cornstarch (cornflour)
• Grated zest of one lemon
• One vanilla pod or a teaspoon of vanilla extract

Preparation

1. Put the milk in a pot, add the grated lemon zest and the vanilla pod split lengthwise so that it releases its seeds and aroma. If you are using vanilla extract, add it later.
2. Heat the milk over medium heat until it becomes lukewarm.
3. In a separate bowl, mix the sugar with the cornstarch.
4. Once the milk is lukewarm, remove the vanilla pod (if you’ve used one) and add the sugar and cornstarch mixture to the milk, stirring constantly to avoid lumps.
5. Continue to cook over medium heat, stirring always until the mixture thickens. This should take about 10 minutes.
6. When the blancmange has reached the desired consistency, remove the pot from the heat and pour the cream into molds moistened with cold water.
7. Let cool to room temperature and then transfer the molds to the refrigerator for at least 4 hours to let the dessert set.
8. To serve, briefly dip the molds in hot water and invert the blancmange onto a serving plate.

Curiosity

The name “blancmange” comes from the white color of the preparation and indicates a range of dishes, sweet or savory, present in Europe since the Middle Ages. In Sicily, for example, there is a variation of blancmange enriched with almonds and decorated with cinnamon and candied fruit. Each place has its version, with additions that can range from chocolate to dried fruit.

It is a dessert that lends itself to many variations, experiment by adding ingredients like cocoa, coffee, or fruit to personalize your version of the blancmange.