Desserts > History of Desserts > Medieval Desserts > The Use of Spices in Medieval Sweet Dishes

Medieval Blancmange

Experience a classic medieval dessert! This Blancmange recipe uses almond milk, rice flour, and spices like ginger and cinnamon to create a delicate and flavorful pudding.

Prep Time
15 minutes
Cook Time
20 minutes
Servings
4
Ingredients
  • 1 liter Almond Milk
  • 60 g Rice Flour
  • 4 tbsp Sugar
  • 1 tbsp Rosewater
  • 1/2 tsp Ginger (ground)
  • 1/4 tsp Cinnamon (ground)
  • 30 g Almonds (blanched, slivered)

Combine Ingredients

In a saucepan, whisk together the almond milk, rice flour, and sugar until the rice flour is fully dissolved and no lumps remain. This is important for a smooth final texture.

Cook the Blancmange

Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly. Continue to cook, stirring continuously, until the mixture thickens to a pudding-like consistency. This should take about 10-15 minutes.

Add Flavorings

Remove the saucepan from the heat and stir in the rosewater, ginger, and cinnamon. Mix well to ensure the spices are evenly distributed.

Chill and Serve

Pour the blancmange into individual serving bowls or a larger mold. Let it cool slightly, then cover and refrigerate for at least 2 hours, or until fully chilled. Before serving, garnish with slivered almonds.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 120-150 kcal
Fat: 5-7g
Carbohydrates: 15-20g
Protein: 2-3g
Note: These values are approximate and will vary based on specific ingredients and serving size. Nutritional information is highly variable based on the almond milk used.

Other Important Considerations for Nutrition

This recipe is relatively low in fat and calories compared to many modern desserts. It's a good source of carbohydrates from the rice flour and sugar. Almonds provide healthy fats and protein. Consider using unsweetened almond milk to reduce the sugar content. Rosewater, while adding flavor, has no significant nutritional value. If you have nut allergies be certain to omit the almonds used for decoration.

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FAQ

  • Can I use regular milk instead of almond milk?

    Traditionally, almond milk was used, but you can use regular milk if you prefer. The flavor will be different, and it will no longer be a truly authentic medieval recipe.
  • Can I use a different thickening agent?

    Yes, cornstarch can be used instead of rice flour. Use about 2 tablespoons of cornstarch dissolved in a little cold almond milk before adding it to the rest of the mixture.
  • Can I add other spices?

    Absolutely! Cardamom, mace, and grains of paradise were also commonly used spices in medieval cooking. Experiment with small amounts to find your preferred flavor profile.