The blancmange or white food is one of those desserts that captivates with its simplicity. It looks like a panna cotta, but it is a milk pudding without eggs, reminiscent of the fragrances and flavors of the past. Originally made with almond milk, blancmange has been reinterpreted over the years to adapt to every need, while maintaining its charm. Perfect to enjoy at the end of a meal or for a light snack, it suits all palates thanks to its sweet and delicate taste.
This recipe is perfect for those looking for a quick but impressive dessert. Moreover, it is an ideal base to enrich with sprinkles, fresh fruit, pistachio grains, or a veil of caramel or melted chocolate, turning it into a scenic dessert suitable even as a holiday sweet.
If you’re looking for other simple desserts, check here:
- Difficulty: Easy
- Cost: Cheap
- 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 cup sugar
- 1 teaspoon vanilla extract
- 3/4 cup cornstarch
- to taste sugar pearls
Tools
- Mold
Steps
Ready to be enveloped by the magic of blancmange? Let’s find out how to prepare it together!
To prepare the blancmange, start by pouring half of the milk into a large pot and add the sugar and vanilla. Mix well with a whisk to dissolve the ingredients and heat over low flame.
In a bowl, sift the cornstarch and add the remaining half of the milk, continuing to mix to avoid lumps.
When the milk in the pot has heated up, add the cornstarch and milk mixture, and continue to stir 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 density, 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 pan 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, best if overnight.
Serve the blancmange decorated as you prefer. I used colorful sprinkles, but you can also use fresh fruit, cinnamon, or a dusting of unsweetened cocoa for an extra touch of indulgence.
Tips, Storage
The white food remains soft and velvety for up to 2-3 days in the refrigerator, covered with plastic wrap to avoid absorbing odors. Avoid freezing to prevent compromising the texture.
For an extra touch, you can enrich it with fresh fruit, pistachio grains, or a drizzle of caramel. It is perfect as a light dessert or for a tasty and refined snack.
FAQ (Questions and Answers)
Can I use plant-based milk to prepare blancmange?
Yes, almond or oat milk works well, but the texture will be slightly different.
