Blancmange is one of those desserts that wins over with its simplicity. It looks like a panna cotta but it’s a milk pudding without eggs that echoes the aromas and flavors of the past. Originally made with almond milk, blancmange has been reinterpreted over the years to suit every need while maintaining its charm. Perfect for enjoying at the end of a meal or as a light snack, it suits all palates with its sweet and delicate taste.
This recipe is perfect for those looking for a quick yet impressive dessert. Moreover, it is an ideal base to enrich with sprinkles, fresh fruit, chopped pistachios, or a drizzle of caramel or melted chocolate, turning it into a show-stopping dessert also suitable for festive occasions.
If you’re looking for other simple desserts, check them out here:
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 8 Hours
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients
- 4 1/4 cups whole milk
- 3/4 cups sugar
- 2 packets vanillin
- 3/4 cups cornstarch
- as needed sugar pearls
Tools
- Mold
Steps
Ready to be enveloped by the magic of blancmange? Let’s find out how to make it!
To prepare the blancmange, start by pouring half of the milk into a large pot and add the sugar and vanillin. Mix well with a whisk to dissolve the ingredients and heat over low heat.
In a bowl, sift the cornstarch and add the remaining half of the milk, continuing to stir to prevent lumps.
When the milk in the pot is warm, add the cornstarch and milk mixture, and continue stirring with a wooden spoon until the mixture comes to a boil and starts to thicken: the trick is to never stop stirring to achieve a smooth and creamy consistency. When the cream has reached the right thickness, remove it from the heat.
Pour the blancmange into individual cups or a single mold, depending on how you prefer to serve it.I used a beautiful rose-shaped silicone mold.
(To make the silicone mold more stable, I placed it in a round tray of the same diameter and then poured the cream into the mold).
Let it cool for a few minutes at room temperature, then transfer to the refrigerator for at least 8 hours, preferably overnight.
Serve the blancmange decorating it as you prefer, I used colored sprinkles, but you can also use fresh fruit, cinnamon, or a sprinkle of cocoa powder, for an extra touch of indulgence.
Tips, Storage
Blancmange is the perfect dessert for those looking for a sweet but light break. It is prepared in a few steps with ingredients we all have at home.
Thanks to its versatility, it can be customized according to tastes and occasions.
Blancmange keeps perfectly in the refrigerator for 2-3 days, maintaining its creaminess and freshness.
Blancmange keeps perfectly in the refrigerator for 2-3 days, maintaining its creaminess and freshness.
