Blanc Mange
Source of Recipe
Vergie via alicia's
Blanc Mange
3 cups milk, divided
1/4 cup cornstarch
1/2 cup white sugar
1 teaspoon vanilla extract (optional)
2 cinnamon sticks
1 lemon peel, cut into strips
1 pinch ground cinnamon
3 ounces shaved semisweet chocolate, for garnish
1 Place 1 cup of the milk into a saucepan. Add lemon
peel and cinnamon sticks. Bring milk to a simmer over
medium heat.
2 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.
3 Pour into a dish or mold, and refrigerate for at
least 6 hours, or overnight. Garnish with shaved
chocolate just before serving.
Makes 5 servings
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