Kilo L30R Traditional Jelly Mould-Red, Plastic,5.91 x 3.94 x 5.91 cm; 70 Grams

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Kilo L30R Traditional Jelly Mould-Red, Plastic,5.91 x 3.94 x 5.91 cm; 70 Grams

Kilo L30R Traditional Jelly Mould-Red, Plastic,5.91 x 3.94 x 5.91 cm; 70 Grams

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Price: £2.475
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We still buy cornflour based custard powders (basically sweetened, coloured cornflour) but blancmange powders which were sold in my grandmother’s day have long disappeared. While the cornflour blancmange recipe has survived in The Commonsense Cookery book, blancmanges seem to have slipped from our modern dessert repertoire. The gelatine based blancmange is still with us to some degree, in the richer and more appealingly named Italian panna cotta which uses cream rather than milk, vanilla or other flavouring, and set with gelatine. Heavy cream: the recipe calls for heavy cream with at least 36% fat content. Replace it with whipped cream (30% fat content) or whole milk. After all this discussion I decided it was time to road test a couple of blancmange recipes to see why they have dropped off the modern menu – is it simply because they’re regarded as the ‘poor cousin’ to the richer, more stylish panna cotta or bavarois? Or because they became so generic, losing so much of their original mystique, as jelly has, with all the instant shortcuts that have come with technology and industrialised food? Or is it that we can so easily buy ice cream and chilled desserts there’s just no need for home made milk puddings? Nina and her husband ran a dairy at Rouse Hill so enjoyed their own fresh milk, which was probably much richer than the highly processed milk we buy today – its likely that her blancmange was richer and creamier than one we would make today.

Make sure to mix a little whipped cream with the main preparation before putting it in the whipped cream to incorporate well. Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today’s Sweet Tooth Soak half a box of gelatin in a cupful of water for an hour. Boil two cups of milk, then add the gelatin, half a cup of grated chocolate rubbed smooth in a little milk, and one cup of sugar. Boil all together eight or ten minutes. Remove from the fire and when nearly cold, beat into this the whipped whites of three eggs flavored with vanilla. This should be served cold with custard made of the yolks, or sugar and cream. Set the molds in a cold place. Milk– We usually use whole milk / full cream dairy milk. Sub with almond milk for a dairy free option.

Don’t skip making the slurry—otherwise, you make end up with an uneven mix of cornstarch, and you’ll end up with lumpy blancmange. Our ‘Marching on’ post included an introductory video for Rouse Hill House and Farm and its rich food heritage. In it we talk about blancmange, a chilled milk-based dessert dish that Nina Rouse used to make for her children and later, her grandchildren. Nina’s granddaughter Miriam Hamilton has fond childhood memories of pink blancmange being made in a fluted enamel mould, which still remains in the Rouse Hill house collection today. In hot weather, if there was no ice available, Nina would suspend the blancmange in the house’s cistern to allow the pudding to set. Kitchen alchemy

You can make a chocolate blancmange as well! Whisk 2 tablespoons of cocoa powder and 2/3 cup finely chopped dark chocolate into your slurry and proceed as directed! In fact, when you translate it to English, it sounds a lot less fancy. Blancmange means “white eating,” which is fitting since it is white. However, you can dress it up with some delicious fresh, seasonal fruits!

A clever marketing exercise

Take a teacup of arrow root, put it into a large bowl, and dissolve it in a little cold water. When it is melted, pour off the water, and let the arrow root remain undisturbed. Boil half a pint of unskimmed milk, made very sweet with white sugar, add a beaten nutmeg, and eight or nine blades of mace, mixed with the juice and grated peel of a lemon. When it has boiled long enough to be highly flavored, strain it into a pint and a half of very rich milk or cream, and add a quarter of a pound of sugar. Boil the whole for ten minutes, then strain it, boiling hot, over the arrow root. Stir it well and frequently till cold, then put it into molds and let it set to congeal. Serve with the fruit in the teacups or carefully unmold the blancmange onto plates by dipping the cup in hot water and then running a thin knife, carefully, around the rim. If set in moulds: Dip the mould in hot water for 10-20 seconds to loosen the blancmange from the edges. Trace a knife around the inner edge of the mould if needed, then tip upside down onto a plate. Drizzle with coulis. To make red fruit coulis,mix the fruits and sugar in afood processor, except a few for the decoration (photo 1). Cornflour is not commonly seen in C18th and C19th British cookbooks – you’d find ‘Indian’ corn (referring to its American origins) for polenta-like cornmeal puddings, but until the mid C19th what we know as cornflour was mainly used as a laundry product, used to stiffen aprons, shirt colours and cuffs. Rather than being a milled flour per se, cornflour is actually corn starch, extracted from the germ and endosperm of the maize kernel, dried and processed into a fine powder. Household management books such as Mrs Beeton’s include receipts for the laundress, for the formula to convert the cornstarch into an early version of ironing spray. And today, cornstarch is used as an alternative to talcum powder.

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