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Blanc Mange (English Style)
Reviews:
May 18, 2015

I left out the lemon and cinammon as I wanted a plain vanilla blancmange to serve with other accoutrements. This recipe contains way too much sugar, it's far too sweet. Secondly, it didn't set, even after 24 hours in the fridge. Blancmange should set to a jelly-like consistency and turn out with a wobble - this was too thin and turned out like a barely set custard. I made a point of cooking out the flour to reach the desired consistency, so this should not have happened. Here's some background for those confused and/or messing around with this recipe: it's supposed to be 'bland' - it's nursery food. Blancmange is traditionally served plain, or with a flavouring alcohol in the mix, or with fruit and/or a coulis. To serve, think pannacotta: the milky pudding itself is a simple base, it's the accoutrements that zhush it up.

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