Chocolate Blanc-Mange

Ingredients

• 1| ozs. gelatine
• 1 quart milk
• 1 lb. powdered sugar
• 4 table-spoons grated chocolate
• i tea-spoon vanilla

Method

1. 1

   Soak gelatine for two hours.

2. 2

   Add to warmed milk and sugar, heat gently.

3. 3

   When melted, strain, add chocolate, and boil for five minutes while stirring.

4. 4

   Beat for ten minutes when nearly cold, then add vanilla and pour into a mould.

Nutrition per serving

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 24. The excerpt below is the record exactly as published.

Chocolate Blanc-Mange „ Meringue Cornflour Pudding . Cream Whip Danish Pudding Ginger Pudding- Gooseberry Fool Lemon Souffle Marrons a la Celestine Meringues . Milk Jelly . Mousse aux fruits Givres Orange Charlotte . Pain aux Fruits Pine Apple Meringue Pines on Horseback Queen of Puddings Spanish Cream Strawberry Sponge King’s Souffle PAGE no no in in 112 112 113 113 114 114 115 116 116 117 117 118 118 119 120 120 121 109 Charlotte Russe 5 oz. gelatine 1 pint cream 12 lady fingers 3 table-spoons powdered sugar 1 tea-spoon vanilla 1 table-spoon sherry or liqueur Set the gelatine to soak in cold water. Line a mould with lady fingers, leaving a little space between each. Whip the cream (see p. 3). Add the sugar, vanilla, and wine. Dissolve the gelatine in as little boiling water as possible. Strain it very slowly through a fine strainer into the cream, stirring rapidly all the time. Stir until the cream begins to stiffen. Then pour it into the mould and set in a cold place or on ice. The mould may be lined with plain or rolled wafers instead of lady fingers. The cream may be flavoured with coffee, choco- late, or any fruit syrup. Chocolate Blanc-Mange 1| ozs. gelatine 1 quart milk \ lb. powdered sugar 4 table-spoons grated chocolate i tea-spoon vanilla Soak the gelatine for two hours. Add it to the warmed milk and sugar. Let it heat gently. 110 Pastry Book When the gelatine is melted, strain. Add the chocolate and boil for five minutes, stirring continually. Take off the tire. When nearly cold, beat for ten minutes with a whisk and add the vanilla. Pour into a mould. Serve with cream. Chocolate Meringue G whites of eggs 1 lb. powdered sugar

Cook this with the app: pantry check, scaling, and the assistant.