Molding a blancmange?!
My brother has been asking for someone to make him a blancmange for years and years so I thought I'd make one for his birthday. I wanted to make it in a large jelly mold but all the recipes for blancmange I've found are thickened with cornstarch and I'm worried that such a dessert would just stick to the mold and not un-mold well.
Has anyone got any experience with this sort of thing? It looks like it's traditional to thicken it with cornstarch and I don't want to have to substitute gelatin unless I have to.
Has anyone got any experience with this sort of thing? It looks like it's traditional to thicken it with cornstarch and I don't want to have to substitute gelatin unless I have to.
Answers:
Best Answer - Chosen by Voters
It will most definitely, the cornstarch gels alot like gelatin when thickened with the milk and eggs, if you want it super thick, add 1 teaspoon more, and rub the mold with a light coat of veg oil not alot just a small amount to let it unmold right, and you warm it like a Jello mold to, just let it sit in a bowl or pan of warm water to release it, put a plate on top, flip it and it will be out, I have done this for your dessert, Bavarian Creams, Molded Rice puddings too.
