Chocolate Blanc-Mange

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (9)
  1. Soak the gelatine for two hours.
  2. Add it to the warmed milk and sugar.
  3. Let it heat gently.
  4. When the gelatine is melted, strain.
  5. Add the chocolate and boil for five minutes, stirring continually.
  6. Take off the fire.
  7. When nearly cold, beat for ten minutes with a whisk and add the vanilla.
  8. Pour into a mould.
  9. Serve with cream.
Original Text
Chocolate Blanc-Mange 1¹⁄₂ ozs. gelatine 1 quart milk ¹⁄₂ lb. powdered sugar 4 table-spoons grated chocolate ¹⁄₂ tea-spoon vanilla Soak the gelatine for two hours. Add it to the warmed milk and sugar. Let it heat gently.[Pg 111] When the gelatine is melted, strain. Add the chocolate and boil for five minutes, stirring continually. Take off the fire. When nearly cold, beat for ten minutes with a whisk and add the vanilla. Pour into a mould. Serve with cream.
Notes
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