Ingredients with Measurements:
- 2 cups of milk
- 1/2 cup of heavy cream
- 1/2 cup of sugar
- 1 cinnamon stick
- 1/2 teaspoon of vanilla extract
- 1/4 cup of cornstarch
- 2 ripe pears, peeled and diced
Special equipment needed:
- Medium saucepan
- Whisk
- Blender or food processor
- Ramekins or molds
Step-by-step instructions:
1. In a medium saucepan, combine the milk, heavy cream, sugar, cinnamon stick, and vanilla extract. Heat over medium heat until the mixture comes to a simmer.
2. In a small bowl, whisk together the cornstarch and 1/4 cup of cold water until smooth.
3. Slowly pour the cornstarch mixture into the milk mixture, whisking constantly.
4. Continue to whisk until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
5. Remove the cinnamon stick from the mixture and discard.
6. Add the diced pears to the mixture and blend until smooth using a blender or food processor.
7. Pour the mixture into ramekins or molds and refrigerate for at least 2 hours, or until set.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Refrigeration time: 2 hours
Temperature:
Refrigerate at 40°F or below.
Serving size:
Makes 4-6 servings.
Nutritional information:
Per serving:
- Calories: 290
- Fat: 12g
- Carbohydrates: 42g
- Protein: 4g
- Fiber: 2g
- Sugar: 32g
Substitutions for ingredients:
- Whole milk can be used instead of heavy cream.
- Maple syrup or honey can be used instead of sugar.
- Cinnamon powder can be used instead of a cinnamon stick.
Variations:
- Substitute the pears with other fruits such as strawberries, raspberries, or peaches.
- Add a layer of caramel or chocolate sauce on top of the blancmange before serving.
Tips and tricks:
- Make sure to whisk constantly while cooking the mixture to prevent lumps from forming.
- Use a blender or food processor to blend the pears for a smoother texture.
- To unmold the blancmange, dip the ramekins or molds in hot water for a few seconds before inverting onto a plate.
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 ramekins or molds. Top with fresh fruit or whipped cream.
Garnishes:
Fresh fruit, whipped cream, or a sprinkle of cinnamon powder.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Serve with a side of shortbread cookies or biscotti.
Troubleshooting advice:
- If the mixture is too thick, add a splash of milk to thin it out.
- If the mixture is too thin, add a little more cornstarch and whisk until thickened.
Food safety advice:
- Make sure to refrigerate the blancmange at 40°F or below to prevent bacterial growth.
- Discard any leftovers that have been left at room temperature for more than 2 hours.
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, and was served as a savory dish. Over time, the recipe evolved to include sweet flavors and dairy milk.
Flavor profiles:
Creamy, sweet, and spiced with cinnamon.
Serving suggestions:
Serve as a light dessert after a hearty meal.
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Taste: Sweet, Creamy, Cinnamon, Fruity, Cinnamon-Spiced