Blancmange is a traditional dessert. It is from Old French blancmengier, literally “white eating.”
The true origin of the blancmange is obscure, but it is believed by some that it was a result of the Arab introduction of rice and almonds in early medieval Europe. The oldest recipe found so far is from a copy of the oldest extant Danish cookbook, written by Henrik Harpestræng, who died in 1244, which dates it to the early 13th century at the latest. But this work may simply be a translation of a German work which is in turn assumed to have been based on a Latin or Romance vernacular manuscript from the 12th century or even earlier. In 14th-century France, parti-colouring, the use of two bright contrasting colours on the same plate, was especially popular and was described by Guillaume Tirel (also known as Taillevent), one of the primary authors of the later editions of Le Viandier. The brightly coloured whitedishes were one of the most common of the early entremets, edibles that were intended to entertain and delight through a gaudy appearance, as much as through flavour. In the 17th century, the whitedish evolved into a meatless dessert pudding with cream and eggs and, later, gelatin. In the 19th century, arrowroot and cornflour were added and the dish evolved into the modern blancmange.
Today I introduce an easy recipe, which has only 5 steps.
What we need:
1 quart of milk
1 oz. of sugar
2 oz. of cornflour
2 oz. of fine flour
some vanilla extract(as you like)
1. Leave 1/2 pint of milk, and bring rest of the milk to the boil.
2. Add the sugar and the vanilla extract.
3. Mix the cornflour and fine flour smooth with the rest 1/2 pint of the milk, and add the mixture to the boiling milk.
4. Stir it all well for 8 to 10 minutes.
5. Pour it into one or two moistened moulds, and when cold, turn out and serve with jam, stewed fruit or some chocolate.
Now we can enjoy it.