Desserts > History of Desserts > Medieval Desserts > Desserts Served at Royal Banquets in Medieval Europe

Blancmange: A Royal Medieval Treat

Experience a taste of medieval royalty with this authentic Blancmange recipe. A creamy, delicate dessert that graced the tables of kings and queens, adapted for the modern kitchen. This version focuses on traditional flavors while simplifying the process for today's cook.

Prep Time
20 minutes
Cook Time
30 minutes
Servings
6
Ingredients
  • 1 liter Almond Milk
  • 100 g Ground Almonds
  • 50 g Rice Flour
  • 75 g Sugar
  • 1 tablespoon Rosewater
  • 100 g Chicken Breast (optional)
  • 1/2 teaspoon Ginger Powder

Historical Context

Blancmange, derived from the Old French for 'white eating,' was a popular dessert during the medieval period. It was often served at royal banquets, showcasing the wealth and refinement of the court. It was a very versatile dish that could be adapted for various occasions, from simple family meals to elaborate feasts. The version provided is adapted for modern kitchens while retaining the core elements of the historical dish.

Preparing the Base

In a large saucepan, combine the almond milk, ground almonds, rice flour, and sugar. Whisk together until the rice flour is fully dissolved and there are no lumps. This step is crucial to ensure a smooth and creamy final product.

Cooking the Blancmange

Place the saucepan over medium heat. If using, add the finely diced chicken breast for a more authentic (albeit unusual to modern palates) medieval flavor. Stir constantly to prevent sticking and burning. Continue cooking until the mixture thickens to a custard-like consistency. This should take approximately 20-25 minutes.

Flavoring and Finishing

Once thickened, remove the saucepan from the heat. Stir in the rosewater and ginger powder (if using). The rosewater adds a delicate floral aroma, while the ginger provides a subtle warmth. Adjust the amount of rosewater to your preference. Pour the Blancmange into individual serving dishes or a large bowl. Allow to cool to room temperature, then refrigerate for at least 2 hours to set completely.

Serving Suggestions

Traditionally, Blancmange was often decorated with edible flowers, sugar work, or spices. For a modern presentation, you can garnish with fresh berries, chopped nuts, or a dusting of cinnamon. Serve chilled.

Nutrition Facts (Estimated per 100g)

  • Calories: Approximately 150-200 kcal
  • Protein: 3-5g (depending on chicken)
  • Fat: 8-12g
  • Carbohydrates: 15-20g
Note: These values are estimates and can vary based on specific ingredient choices.

Other Important Considerations for Nutrition

This recipe is naturally gluten-free (using rice flour) and can be easily adapted to be vegan by omitting the optional chicken. Almond milk is lower in calories than dairy milk but also lower in protein. Consider adding a source of protein to your meal if this is your primary dessert. The sugar content can be adjusted to your taste preferences.

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FAQ

  • Can I use regular milk instead of almond milk?

    Yes, you can substitute regular milk. However, almond milk provides a more authentic medieval flavor and is suitable for those with lactose intolerance.
  • What if I don't like rosewater?

    You can omit the rosewater or substitute it with another flavor extract, such as vanilla or almond. A small amount of lemon zest can also add a refreshing twist.
  • Why is chicken in a dessert?

    Chicken, particularly shredded or diced, was sometimes used in medieval dishes to add richness and protein, even in sweet preparations. It's an optional ingredient for those seeking a truly authentic experience.