Kilo L30R Traditional Jelly Mould-Red, Plastic,5.91 x 3.94 x 5.91 cm; 70 Grams

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Blancmange is delicious all on its own or served with various toppings, for example, berry coulis (the recipe is below). Use a Whisk– Use a whisk instead of a spoon to stir the blancmange as this will reduce the risk of lumps. This also works for other milk-based puddings, custards or white sauces like bechamel.

In fact, when you translate it to English, it sounds a lot less fancy. Blancmange means “white eating,” which is fitting since it is white. However, you can dress it up with some delicious fresh, seasonal fruits! Our ‘Marching on’ post included an introductory video for Rouse Hill House and Farm and its rich food heritage. In it we talk about blancmange, a chilled milk-based dessert dish that Nina Rouse used to make for her children and later, her grandchildren. Nina’s granddaughter Miriam Hamilton has fond childhood memories of pink blancmange being made in a fluted enamel mould, which still remains in the Rouse Hill house collection today. In hot weather, if there was no ice available, Nina would suspend the blancmange in the house’s cistern to allow the pudding to set. Kitchen alchemy The blancmange is perfect for serving at birthday or wedding parties, family gatherings, or entertaining parties.Serve with the fruit in the teacups or carefully unmold the blancmange onto plates by dipping the cup in hot water and then running a thin knife, carefully, around the rim. And Nina’s pink blancmange? Fruit was added to the isinglass blancmanges in the C19th, and the Rouse’s copy of Warne’s Model Cookery features strawberry blancmange, but as Eliza Acton points out – a strawberry or pink blancmange is, of course, an argument in terms, as it is not white. She suggests it should instead be called a ‘moulded strawberry cream’ or a bavarois‘Bavarian cream’ such as we might make these days, fruit puree and cream set with gelatine. Putting it to the test We still buy cornflour based custard powders (basically sweetened, coloured cornflour) but blancmange powders which were sold in my grandmother’s day have long disappeared. While the cornflour blancmange recipe has survived in The Commonsense Cookery book, blancmanges seem to have slipped from our modern dessert repertoire. The gelatine based blancmange is still with us to some degree, in the richer and more appealingly named Italian panna cotta which uses cream rather than milk, vanilla or other flavouring, and set with gelatine.

Serve this with macerated berries: mix 4 cups (20oz/568g) fresh or frozen berries (sliced if large) with ½ cup (4oz/115g) granulated sugar. Let sit on the counter for about 45 minutes, stirring occasionally, until the berries have released some liquid and a sweet sauce is formed. It is best to make it the day before it is wanted. Put into a bowl an ounce of isinglass (in warm weather you must take an ounce and a quarter). Pour on as much rose water as will cover the isinglass and set it on hot ashes to dissolve. Blanch one-fourth pound of shelled almonds, (half sweet and half bitter*) and beat them to a paste in a mortar, one at a time, moistening them all the while with a little rose water. Then pour the blancmange into the whipped cream. Gently mix by lifting the mixture with the whisk (photo 5).

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Gently heat the remaining milk in a large saucepan on low heat. Just before it boils, add in the vanilla extract, sugar and the cornstarch slurry. Milk– We usually use whole milk / full cream dairy milk. Sub with almond milk for a dairy free option. Heavy cream: the recipe calls for heavy cream with at least 36% fat content. Replace it with whipped cream (30% fat content) or whole milk.