Scarlett WCoffee Blancmange
May 23rd 2006 00:15
Coffee Blancmange
About Blancmange
Blancmange was a sixteenth century popular food during the Victorian and Edwardian era.
'Original' white blancmange
INGREDIENTS
Serves 6 – 8
100 gm cornflour
4 cups milk
50 gm sugar
1 – 2 teaspoons instant coffee
½ teaspoon vanilla essence
For the chocolate sauce, to decorate
150 ml cold water
125 gm sugar
40 gm / ¼ cup cocoa powder
300 ml / 1¼ cups double cream
1. Rinse 6 - 8 small jelly molds with cold water and leave it upside down to drain. Blend the cornflour to a smooth paste with a little of the milk.
2. Bring the remaining milk to the boil, preferably in a non-stick saucepan, then pour on to the blended mixture stirring all the time.
3. Pour all the milk back into the saucepan and bring slowly to the boil over a low heat, stirring all the time until the mixture boils and thickens. Remove the pan from the heat, then add the sugar, instant coffee and vanilla essence and stir until the sauce is smooth.
4. Pour the coffee mixture into the jelly molds and leave to cool.
5. For the chocolate sauce, put the water, sugar and cocoa powder into a saucepan and heat gently, stirring all the time, until the sugar and cocoa have dissolved. Bring to the boil, still stirring, then add the cream.
6. Return to the boil and simmer for 3 – 5 minutes, stirring frequently until the sauce coats the back of the spoon. Remove and cool slightly, then cover the top of the chocolate sauce loosely with cling film to prevent a skin forming.
7. Chill the blancmange until set.
8. To serve, demould onto serving plates, drizzle with the chocolate sauce.
**From “Refreshing after Dinner Treats”, Gordon Ramsay’s “Passion for Flavour” and “Traditional British Cooking”. **
Tips:
Cook the mixture slowly over a low heat to avoid over thickening.
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