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Chocolate Blanc-mange with Cocoanut, a la Emma Charlotte

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Ingredients 11 ingredients

  1. one cup milk
  2. one tablespoon cornstarch
  3. four tablespoons sugar
  4. four ounces chocolate
  5. One cup water
  6. two cups whipped cream
  7. Cocoanut
  8. Lemon
  9. Brandy
  10. Dip
  11. Aspic
Contains Milk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Lemon High in vitamin C · Source of protein

    High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 1.1 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. One cup water, six tablespoons dissolved Cox’s gelatine, tablespoon cornstarch, four ounces chocolate, four tablespoons sugar, tablespoon brandy, cup whipped cream, cup cocoanut.
  2. How to Make It.
  3. Put half cup water on stove, add the sugar, thicken with the cornstarch dissolved in the half cup water, add the cut-up chocolate and cocoanut, stir on ice, add gelatine and brandy;
  4. when thick, add the whipped cream.
  5. Fill a ring mould (that has been glazed with lemon aspic), leave on ice until ready to serve.
  6. Dip in warm water, turn out on a paper doily, sprinkle with cocoanut.
  7. Serve with whipped cream in the centre.
  8. Chocolate Cream (Creme au Chocolat ) a la Pompadour Glaze a ring mould with lemon aspic, decorate with cream and chocolate.
  9. To one cup cream take two tablespoons dissolved Cox’s gelatine.
  10. Thicken half cup water with one small tablespoon cornstarch;
  11. add three tablespoons sugar and two ounces chocolate.
  12. Stir on ice until it begins to get cold.
  13. Decorate with alternate strips (about half inch wide) — first of cream, then of chocolate, and so on until the mould is lined.
  14. Then glaze again.
  15. Fill.
  16. Filling.
  17. Two ounces chocolate, five tablespoons sugar, six tablespoons dissolved Cox’s gelatine, one tablespoon cornstarch, one cup milk, two cups whipped cream.
  18. How to Make the Filling.
  19. Put the milk on the stove, thicken with the cornstarch, add the cut-up chocolate and sugar, stir on ice, add the gelatine, last add the whipped cream.
  20. Fill the mould;
  21. leave on ice until ready to serve.
  22. Dip in warm water;
  23. turn out on a paper doily.
  24. Serve with whipped cream in the centre;
  25. garnish with spun sugar.

Plating

Cookware for this recipe

  • Whisk
  • Chef's knife
  • Wooden spoon