Guest guest Posted June 26, 2005 Report Share Posted June 26, 2005 When I was growing up it was made with cornflour and then sweetened with sugar. I still use cornflour to make onion sauce. Is someone saying that it may not be vegan. Mary , " Jo Cwazy " <heartwork@c...> wrote: > Hi All > > I made a trifle, for the first time in years. It was very good. We used custard, but wondered if blancmange is still around, and if it is vegan??? Does anyone know. > > Jo Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 26, 2005 Report Share Posted June 26, 2005 Cornflower is vegan Mary. I just wondered if there were other ingredients in blancmange that weren't vegan. Jo > When I was growing up it was made with cornflour and then sweetened > with sugar. I still use cornflour to make onion sauce. Is someone > saying that it may not be vegan. > Mary > , " Jo Cwazy " <heartwork@c...> wrote: > > Hi All > > > > I made a trifle, for the first time in years. It was very good. We > used custard, but wondered if blancmange is still around, and if it is > vegan??? Does anyone know. > > > > Jo > > > > > To send an email to - > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 27, 2005 Report Share Posted June 27, 2005 Here's Noni's recipe. It is yummy but a little time consuming. I converted it to the gram stuff instead of cups and stuff. Lynda 200 g almonds, shelled 250 g sugar 100 g starch (I use corn starch) 1 litre water A little lemon zest or 40 g plain chocolate, slivered or shaved or Any flavor that tickles your fancy A spinkle of cinnamon About half a handfull of pine nuts and pistachios Peel the almonds and blanch in boiling water (about 5 minutes) and then, according to Noni, pound with a pestle. I use a food processor. Wrap the ground up almonds in cheese cloth, tie and dip repeatedly into 1 litre of water, squeezing each time you remove it from the water. Keep doing this until you reach the flavor of almond that you like. Just a little more intense as it will weaken somewhat with cooking. Place "almond milk" in a sauce pan and place over medium high heat. Dilute starch in a little cold water. Using a wisk, gradually stir the starch into the almond milk. Gradually stir in sugar. Continue to stir. Add lemon zest (or chocolate or other flavoring). Place in serving dishes. Chill. Sprinkle a few pine nuts and/or pistachioes on top with a little cinnamon. Peel the almonds after immersing them in boiling water for a few minutes and pound with a pestle. Wrap in a clean cloth, tie and dip repeatedly into 1 - litres of water, squeezing the cloth well each time, then remove. Dissolve the starch in a little of the almond water, taking care not to let any lumps form. Mix with the rest of the liquid and the sugar and add a strip of lemon zest. Place on a moderate heat and stir continuously until the liquid starts to thicken. Remove from heat. - Jo Cwazy Sunday, June 26, 2005 8:06 AM Blancmange Hi All I made a trifle, for the first time in years. It was very good. We used custard, but wondered if blancmange is still around, and if it is vegan??? Does anyone know. JoTo send an email to - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 27, 2005 Report Share Posted June 27, 2005 Thanks Lynda Jo Re: Blancmange Quote Link to comment Share on other sites More sharing options...
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