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Blanc Mange

  • 1 pint milk
  • 1/2 ounce isinglass
  • Rind of half a small lemon, cut very thin
  • 2 ounces sugar
  • 3 egg yolks, beaten
Dissolve the isinglass in water. Strain through a muslin cloth. Put the isinglass back on the fire with the lemon rind and sugar. Simmer gently until well flavored. Take out the lemon peel. Stir the milk into the beaten egg yolks. Pour the mixture into the saucepan, keeping it stirred until it begins to thicken. Transfer into a deep bowl. Keep stirring with a spoon until it is nearly cold and then pour into the molds which have been laid in water. Set in the refrigerator until firm.
Submitted by Tess M Oct 11, 2009 15 min 30 min 45 min


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