Arrowroot Blanc-Mange is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dessert of an arrowroot and milk mixture with almonds and bitter almond extract that's cooked until thick then set in a mould and chilled before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Arrowroot Blanc-Mange.
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This is a classic recipe for a Victorian version of Arrowroot Blanc-Mange that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Mix 1 teacupful of arrowroot with a little cold milk until quite smooth; boil a pint of milk with ten sweet and four bitter almonds that have been blanched and pounded; stir in powdered loaf sugar sufficient to sweeten, and after straining pour it gradually upon the arrowroot, stirring in the meantime; then boil it up for a few minutes, pour into a shape, and let it remain until cold.
In a heat-proof bowl, whisk together the arrowroot and cold milk until smooth. Pound the almonds and bitter almond extract in a mortar until smooth then stir into the arrowroot mixture along with the sugar.
Pass the mixture through a fine-meshed sieve, pressing down with the back of a spoon. In the meantime, bring the milk to a boil then take off the heat and immediately whisk into the arrowroot. Pour the mixture into a pan, bring to a boil and stir for a few minutes then take off the heat. Allow to cool slightly, pour into a mould and allow to cool completely before refrigerating to cool and set.
To serve, turn onto a plate and garnish with fruit.
Arrowroot, teacufpful; milk, 1 pint; almonds, 10 sweet, 4 bitter; sugar, sufficient.