Cocoa Blanc-mange

Ingredients

• Put £ pint of milk
• 6oz. of Cocoa
• 1 teacupful of cold milk
• loz. of isinglass

Method

1. 1

   Put 0.5 pint of milk in a saucepan to boil; mix Cocoa with 1 teacup of cold milk until smooth, then pour into the boiling milk, stir and boil for five minutes.

2. 2

   Dissolve isinglass in a small quantity of milk, mix with other ingredients, pour into a mould, cool, and pack in ice.

3. 3

   Serve with macaroons.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 401. The excerpt below is the record exactly as published.

Cocoa Blanc-mange. Cocoa Bavaroise. — Boil in a saucepan ^oz. of gelatine, lOoz. of caster sugar, 1 stick of vanilla, and 1 pint of water ; then strain through a jelly-bag or napkin, and leave it to cool. Boast Jib. of Cocoa-nibs in a copper sugar-boiler over a slow fire, put them while hot in 1J pints of boiling milk, and let them steep for one hour. Put the milk and Cocoa-nibs in a saucepan, with loz. of caster sugar and the yolks of eight eggs ; stir them over the fire (but do not let them boil), and add ljoz. of gelatine which has been dissolved in water ; then strain through a cloth into a basin, set it on ice, stir it until it begins to set, and then add 1J pints of whipped cream. Put a cylinder-mould in the ice for a short time, take it out, and line it with the vanilla jelly, and then stand it in the ice again ; when the jelly is set, till the mould with Cocoa-cream, and let it remain in the ice for two hours. Turn the bavaroise out of the mould when ready to serve. Cocoa — continued. Cocoa Blanc-mange. — Put £ pint of milk in a saucepan to boil ; mix 6oz. of Cocoa with 1 teacupful of cold milk till smooth, then pour it in the saucepan with the boiling milk, stir it over the fire, and boil it for five minutes. Dissolve loz. of isinglass

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