Microwave Blancmange Food

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.

MICROWAVE BLANCMANGE

Steps:

• Combine milk, cornstarch, salt, and sugar in a 4 cup microwave safe bowl. Mix until sugar and cornstarch are dissolved. Cook in microwave on high until the mixture starts to foam up. Stir, then continue to cook, stirring at intervals, until it becomes thick and smooth. Remove from microwave and add butter and vanilla, stirring well, then pour into serving dishes. May be served warm or cold.
• NOTE: Sugar substitute may be used in place of sugar but should be added with the vanilla after removal from the microwave. Butter is not necessary but gives it a richer flavor. If cooked too long, mixture will lose thickness.

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.

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:

• Place 1 cup of the milk into a saucepan. Add lemon peel and cinnamon sticks. Bring milk to a simmer over medium heat.
• Meanwhile, in a small bowl, whisk together the cornstarch and sugar. Whisk remaining milk into the cornstarch mixture. When the milk in the pan begins to simmer, pour the cornstarch mixture into the saucepan in a thin steady stream. Whisk vigorously and increase heat just a bit to bring the mixture to a gentle boil. Allow the mixture to boil for about 20 seconds while continuing to whisk, then remove from heat.
• Remove the lemon peel and cinnamon sticks. Stir in the pinch of cinnamon and, if using, the vanilla.
• Pour into a dish or mold, and refrigerate for at least 6 hours, or overnight. Garnish with shaved chocolate just before servin.