Ingredients with Measurements:
- 2 cups of whole milk
- 1 cup of heavy cream
- 1/2 cup of granulated sugar
- 1/4 cup of cornstarch
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla extract
- 1 cup of white chocolate chips
- 1 cup of fresh raspberries
Special equipment needed:
- Medium saucepan
- Whisk
- Blender
- Ramekins or small bowls
Step-by-step instructions:
1. In a medium saucepan, combine the milk, heavy cream, sugar, cornstarch, and salt. Whisk until smooth.
2. Heat the mixture over medium heat, whisking constantly, until it thickens and comes to a boil.
3. Reduce the heat to low and continue to whisk for 2-3 minutes until the mixture is very thick.
4. Remove the pan from the heat and stir in the vanilla extract and white chocolate chips until the chocolate is melted and the mixture is smooth.
5. Pour the mixture into a blender and add the raspberries. Blend until the mixture is smooth and the raspberries are fully incorporated.
6. Pour the mixture into ramekins or small bowls and refrigerate for at least 2 hours or until set.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Chilling time: 2 hours
Temperature:
Refrigerate until set.
Serving size:
Makes 4-6 servings.
Nutritional information:
Calories per serving: 450
Fat: 28g
Carbohydrates: 45g
Protein: 6g
Fiber: 2g
Sugar: 38g
Substitutions for ingredients:
- You can use dark chocolate chips instead of white chocolate chips.
- You can use frozen raspberries instead of fresh raspberries.
Variations:
- You can substitute the raspberries with other berries such as strawberries or blueberries.
- You can add a layer of graham cracker crumbs or crushed cookies to the bottom of each ramekin before pouring in the blancmange mixture.
Tips and tricks:
- Make sure to whisk the mixture constantly while heating to prevent lumps from forming.
- Use a blender to fully incorporate the raspberries and create a smooth texture.
- To unmold the blancmange, dip the ramekins in hot water for a few seconds before inverting onto a plate.
Storage instructions:
Store the blancmange in the refrigerator for up to 3 days.
Reheating instructions:
Serve cold.
Presentation ideas:
Serve the blancmange in small bowls or ramekins. Top with fresh raspberries or whipped cream.
Garnishes:
Fresh raspberries, whipped cream, or shaved white chocolate.
Pairings:
Serve with a glass of sparkling wine or a cup of hot tea.
Suggested side dishes:
Serve with a side of shortbread cookies or a fruit salad.
Troubleshooting advice:
- If the mixture is too thick, add a little more milk to thin it out.
- If the mixture is too thin, add a little more cornstarch to thicken it.
Food safety advice:
Make sure to refrigerate the blancmange until set and store it in the refrigerator for up to 3 days.
Food history:
Blancmange is a traditional French dessert made with milk, sugar, and cornstarch. It dates back to the Middle Ages and was often served at banquets and feasts.
Flavor profiles:
Creamy, sweet, and fruity.
Serving suggestions:
Serve as a light and refreshing dessert after a meal.
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