January 14, 2011
simplicity conquers yet again
Sometimes the most basic recipes turn out the absolute best. The ones that don’t have very many ingredients or complicated techniques. As far as desserts are concerned, they can be quite complex and time consuming. However, every now and then I get a recipe for something really simple to make that tastes amazing. If you have ever wanted a recipe for a quick dessert using whatever ingredients you have at home then you may be interested in trying out a ‘blancmange.’
I never heard of a ‘blancmange’ before my sister in law told me about it. It basically is a very thick pudding type dessert which needs to be placed in a mold and chilled much like jello. You can add any flavoring you want, but apparently the most common flavor is almond. Similar desserts include Panna Cotta or Bavarian Cream.
We decided to make blancmange with my sister in laws recipe which had chocolate flavoring and it turned out very decadent. The texture was very smooth like pudding and is best when eaten very cold. What I discovered when learning how to make this: it takes no time at all, and is a perfect “go to” recipe when in need of an easy dessert. In fact, it’s amazingly simple, see for yourself:
Chocolate Blancmange Recipe:
- 4 cups of milk (1 litre)
- 4-5 tablespoons cocoa powder
- 2 cups of sugar (more or less to taste)
- 1 cup corn starch
- 2 cup walnuts (you can use cashews or almonds instead)
- 1 stick of butter
- coarsely chopped chocolate cream cookies (such as oreos with chocolate cream)
- chocolate bar for garnish (optional)
- carmel sauce for garnish (optional)
Heat 4 cups of milk in a small pot until boiling. Next, add the sugar and half of the walnuts and stir well; do a taste check of the milk to see if it is sweet enough, add sugar accordingly.
In a small bowl mix the cocoa powder and cornstarch with water until it becomes a liquidy paste; add this to the milk mixture while whisking continuously. Cook until it becomes very thick then turn off the heat and mix in the butter.
Begin layering the blancmange by pouring half of the chocolate mixture into a greased mold (such as a bundt pan). Then make a layer of the cookies and the remainder of the walnuts. Add the remaining of the chocolate mixture and let the whole thing cool for a little while before putting it in the fridge.
Refrigerate for a few hours but ideally overnight will give you the best result.
Once the blancmange has been chilled take it out of the mold onto a plate and garnish with whatever you like such as shavings of chocolate or a drizzle of carmel sauce.
Make slices as if it were a cake and serve! You will find in the middle a layer of the chocolate cookies and walnuts.