Coffee Blancmange Food

BLANCMANGE

Steps:

• Oil a 1.2-1.5 litre jelly mould, then set aside. Soak the gelatine in cold water following pack instructions. Mix together the cornflour with 6 tbsp of the milk and pour into a saucepan. Add the remaining milk, lemon peel and sugar, then bring to a boil. Lower to a medium-low heat and whisk continuously until thickened enough to coat the back of a spoon (around 8-10 mins).
• Squeeze any excess water out of the gelatine, then stir into the warm milk mixture to dissolve. Set aside to cool down for 5 mins. Discard the lemon peel, pour the mixture into the prepared jelly mould and put in the fridge to set overnight.
• When ready to serve, bring a kettle of water to the boil and pour into a large heatproof bowl. Dip the mould in the water, holding it there for 1 min. Turn the blancmange out onto a serving plate, and top with a handful of fresh berries, if you like.

VEGAN CRèME AU CAFé (VEGAN COFFEE BLANCMANGE)

Steps:

• In a pot over medium-low heat, put the soymilk, the coffee, the sugar and the pinch of salt.
• In a small bowl, whisk the cornstarch with the cold water. Add to the pot.
• Cook, stirring constantly for 15 to 20 minutes.
• Add the vanilla.
• Lightly oil a mold in a fancy shape or simply use a loaf pan, or 6 individual molds.
• Put the mixture in the mold. Let cool then refrigerate for at least 2 hours.
• Serve with "whipped cream" and chocolate shavings.

CHOCOLATE BLANCMANGE

Steps:

• Combine sugar, cornstarch, salt and chocolate in a medium saucepan; gradually stir in milk.
• Cook over medium heat, stirring constantly, until chocolate melts and mixture is thickening; bring to a boil for 1 minute.
• Remove from heat, and stir in vanilla.
• Pour into a 3 cup jello mold; cover with plastic wrap and refrigerate until cold, about 3 hours.
• When ready to serve, run a knife around the top, dip mold quickly in and out of hot water, then invert on a serving plate.
• Garnish with whipped cream if desired.

BLANCMANGE

Steps:

• Mix the cornstarch, sugar, and salt with 1/4 cup of cold milk.
• In a small pot, heat the remaining milk over low heat (Do not boil!).
• While whisking, slowly add the cold milk mixture to the heated milk, stirring constantly, in a heavy bottomed pan or a double boiler.
• Continue to cook over low heat, whisking constantly, for 15 minutes until the raw taste of the cornstarch disappears and it thickens. (Do not boil!). It will thicken all at once at the end of the cooking time.
• Let cool, then add the vanilla.
• Cover and chill.
• For Chocolate Blancmange, when you heat the milk, add 2 oz. unsweetened chocolate and stir until smooth.
• Can pour into decorative 1/4-1/2 cup dishes.

BLANCMANGE

Steps:

• Preheat oven to 300 degrees. Spread almonds in a single layer on a rimmed baking sheet; bake 20 minutes. Transfer sheet to a wire rack and let cool slightly. Pulse almonds in a food processor until finely ground. Heat 4 cups whole milk, 1 1/2 cups water, sugar, and cinnamon sticks in a medium saucepan over medium until hot but not bubbling. Stir in almonds. Transfer to a liquid-measuring cup and let steep, covered, in refrigerator overnight or up to 2 days. (The longer the mixture steeps, the more flavor the blancmange will have.)
• Fill a 4- to 4 1/2-cup or two 2- to 2 1/2-cup molds with ice water. Rinse a large piece of heavy-duty cheesecloth (if thin, use a double layer) in hot water; wring as dry as possible. Place a sieve over a bowl, line sieve with prepared cheesecloth, and pour in almond mixture. Let almond milk drip through 30 minutes, then carefully gather up ends of cheesecloth and squeeze out as much liquid as possible. Almond milk should be smooth; if any pieces of almond pass through, strain through a very fine sieve. Discard cinnamon sticks. Pour almond milk into a large liquid-measuring cup (you should have at least 3 cups) and add enough of the remaining 1 cup whole milk to make 4 cups liquid.
• In a medium saucepan, combine cream and 1 cup almond milk. Sprinkle gelatin over top; let stand until softened, 5 minutes. Heat almond-milk mixture over medium-low, stirring occasionally, until gelatin is dissolved, about 5 minutes. Remove from heat; stir gelatin mixture into remaining almond milk in measuring cup. Remove ice water from mold but do not dry mold (this will make the blancmange easier to unmold later). Strain almond-milk mixture through a sieve into mold to fill. Cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Refrigerate until firm, about 6 hours or overnight.
• To unmold, quickly dip mold into a hot-water bath to loosen pudding from mold, or use a hot wet towel that has been wrung out. Place a serving platter over mold and quickly invert. Jiggle to loosen; remove mold. Serve with currants, if desired.