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📝 Description
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🥘 Ingredients
4 heaped tablespoonfuls of arrowroot, 1-1/2 pint of milk, 3 laurel-leaves or the rind of 1/2 lemon, sugar to taste.
👨🍳 Method
Mix to a smooth batter the arrowroot with 1/2 pint of the milk; put the other pint on the fire, with laurel-leaves or lemon-peel, whichever may be preferred, and let the milk steep until it is well flavoured. Then strain the milk, and add it, boiling, to the mixed arrowroot; sweeten it with sifted sugar, and let it boil, stirring it all the time, till it thickens sufficiently to come from the saucepan. Grease a mould with pure salad-oil, pour in the blanc-mange, and when quite set, turn it out on a dish, and pour round it a compôte of any kind of fruit, or garnish it with jam. A tablespoonful of brandy, stirred in just before the blanc-mange is moulded, very much improves the flavour of this sweet dish.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I must confess, I approached this Arrowroot Blanc-Mange with a touch of skepticism, a relic from an era long past. However, I found the process to be surprisingly engaging. The key detail that delighted me was the subtle, fragrant twist that the laurel leaves imparted to the milk. It was a delightful surprise, a gentle nod to the old-world charm that Mrs. Beeton intended. This dessert is perfect for the traditionalist, someone who appreciates the elegance of a well-set mold and the comfort of a familiar, vintage sweet. The brandy addition is a clever touch, elevating the humble blanc-mange to a more sophisticated level. I served it with a compote of berries, a modern twist that complemented the vintage charm beautifully. The result was a delightful balance of old and new, a testament to the timeless appeal of classic recipes.
