1876: New Jersey Blanc Mange

FROM THE NEW YORK TIMES (nytimes.com)

(makes 6 servings)

BLANC MANGE:

3cups milk
¼ cup plus 1 tablespoon sugar
½oz gelatin
½tsp kosher salt
Grated zest of 1 lemon
1 cinnamon stick
½tsp almond extract.

PORT SAUCE:

2cups port

¾cup sugar

1tsp peppercorns

1 star anise

1 wide strip lemon peel.

Directions:

FOR THE PORT SAUCE:

1. In a small saucepan, combine port, sugar, peppercorns, star anise & lemon peel. Bring to a boil & reduce until syrupy.

2. Strain & let cool. (makes about ¾ cup)

FOR THE BLANC MANGE:
3. In a medium saucepan, combine the milk (or half milk, half cream), sugar, gelatin, salt, zest & cinnamon. Slowly bring to a boil, whisking to dissolve the sugar & gelatin.

4. As soon as bubbles form on the milk, remove from the heat. Strain.

5. Stir in the almond extract.

6. Pour into six ½ -to- ¾ -cup bowls or ramekins & chill until firm.

TO SERVE:

7. Dip the bowls in warm water to loosen & unmold onto plates. Serve each blanc mange with a spoonful of port sauce

http://www.nytimes.com/2008/02/24/magazine/24Food-t.html