Ingredients with Measurements:
- 4 cups of whole milk
- 1/2 cup of granulated sugar
- 1/4 cup of cornstarch
- 1/4 cup of cold water
- 1/4 cup of fresh lemon juice
- 2 tablespoons of grated fresh ginger
- 1 teaspoon of vanilla extract
- Pinch of salt
Special equipment needed:
- Medium saucepan
- Whisk
- Fine-mesh strainer
- Mixing bowl
- Individual serving dishes or molds
Step-by-step instructions:
1. In a medium saucepan, combine the milk, sugar, grated ginger, and salt. Heat the mixture over medium heat, stirring occasionally, until it comes to a simmer.
2. In a mixing bowl, whisk together the cornstarch and cold water until smooth.
3. Slowly pour the cornstarch mixture into the simmering milk mixture, whisking constantly to prevent lumps from forming.
4. Continue to cook the mixture, whisking constantly, for 2-3 minutes or until it thickens and coats the back of a spoon.
5. Remove the saucepan from the heat and whisk in the lemon juice and vanilla extract.
6. Strain the mixture through a fine-mesh strainer into a clean mixing bowl.
7. Divide the mixture evenly among individual serving dishes or molds.
8. Cover the dishes with plastic wrap and refrigerate for at least 2 hours or until set.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
5. Temperature:
Medium heat
Serving size:
Makes 4-6 servings
Nutritional information:
Calories per serving: 250
Total fat: 5g
Saturated fat: 3g
Cholesterol: 20mg
Sodium: 100mg
Total carbohydrates: 45g
Dietary fiber: 0g
Sugar: 35g
Protein: 7g
Substitutions for ingredients:
- Almond milk or coconut milk can be used instead of whole milk for a dairy-free version.
- Lemon zest can be used instead of lemon juice.
- Ground ginger can be used instead of fresh ginger.
Variations:
- Add chopped fresh fruit, such as strawberries or blueberries, to the mixture before pouring it into the serving dishes.
- Top the blancmange with whipped cream or a sprinkle of cinnamon before serving.
Tips and tricks:
- Whisk the cornstarch mixture thoroughly to prevent lumps from forming.
- Use a fine-mesh strainer to remove any bits of ginger or cornstarch that may have clumped together.
- To prevent a skin from forming on top of the blancmange, cover the dishes with plastic wrap while they chill in the refrigerator.
Storage instructions:
Store the blancmange in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Blancmange is best served cold and does not need to be reheated.
Presentation ideas:
Serve the blancmange in individual serving dishes or molds for an elegant presentation.
Garnishes:
Top the blancmange with fresh fruit, whipped cream, or a sprinkle of cinnamon.
Pairings:
Serve the blancmange with a cup of hot tea or coffee for a cozy dessert.
Suggested side dishes:
Blancmange can be served as a standalone dessert or paired with a light salad or fruit platter.
Troubleshooting advice:
If the blancmange does not set properly, try increasing the amount of cornstarch or chilling it for a longer period of time.
Food safety advice:
Make sure to use fresh ingredients and store the blancmange in the refrigerator to prevent bacterial growth.
Food history:
Blancmange is a traditional French dessert that dates back to the Middle Ages. It was originally made with almond milk and chicken or fish, but has since evolved into a sweet, creamy dessert made with milk, sugar, and cornstarch.
Flavor profiles:
Lemon and ginger add a bright, tangy flavor to the creamy, sweet blancmange.
Serving suggestions:
Serve the blancmange as a light and refreshing dessert after a heavy meal.
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