Gelatine Blanc Mange

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About


To one quart of milk add an ounce of Nelson's or Cox's gelatine, which has been soaked an hour in a cup of cold water. Add to this half a pound of fine white sugar; let it simmer very gently on the fire in a stewpan until all the gelatine is dissolved. Strain it, and pour it in a mould; when it begins to thicken, put it on ice and serve it with cream.