Blancmange

blancmange

Blancmange

This is a rich and creamy blancmange that incorporates soymilk and tahini (the secret

ingredient to make it really creamy). Japanese ‘Kuzu’ is the setting agent and it has many

nutritional benefits. You can make noir (black) mange using black tahini.

INGREDIENTS

  • 2 tablespoons kuzu
  • 500ml (17. fl oz) soymilk
  • 60ml (2fl oz) agave
  • teaspoon concentrate agar agar powder
  • 2 tablespoons tahini
  • Strawberry sauce
  • 30g (1oz) real brown sugar
  • 25ml (.fl oz) water
  • 5 strawberries, chopped

METHODS

1. Break the kuzu into powder and dissolve with a small amount of soymilk in a saucepan.

2. Add the rest of the soymilk, agave, agar agar and tahini over a medium heat, stirring continuously. You will see the mixture begin to

continuously. You will see the mixture begin to

thicken. Bring to the boil then turn down and

simmer for 2 minutes, stirring continuously

(agar agar needs to be cooked for at least 2 minutes with a boiling liquid, otherwise, it won’t melt so it won’t set).

so it won’t set).

3. Spoon the mixture among five ramekins and refrigerate to set.

4. Meanwhile, make the strawberry sauce. Bring sugar and water to the boil in a small pan. Reduce heat to low and simmer until syrupy.

Reduce heat to low and simmer until syrupy.  Remove from heat and add the chopped

strawberries and stir. Leave to cool.

5. To serve, dip moulds briefly into warm water, turn onto plates and spoon strawberry sauce over the top.

over the top.

Tip: There are many types of agar agar. If you use Japanese agar agar powder, use . teaspoon.

If you use an agar-agar flake or bar, use 1 teaspoon and soak for at least two hours before

cooking. You can also make black blancmange, simply use black tahini instead of white.

You can also create the two-colour blancmange you see in the photo opposite.


This recipe is from my first cookbook ” Cooking With Soy
Both hardcover and ebook are available


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