A period dish
A pale, delicate set dish of ground almonds, rice, and milk, sweetened and scented with rosewater.
Serves 6
The period blancmange was nothing like the packet pudding of later centuries: it was a subtle dish of pounded rice, almonds, and fowl, often made white and sweet for invalids and feasts alike. This version keeps the almonds and rice and leaves out the meat.
Dairy & Eggs
Pantry / Durable
Other
Simmer rice in milk until it is very soft, then pound it with blanched almonds.
Return the mixture to the pan with more milk and sugar and cook gently, stirring, until thick.
Strain it through a coarse cloth if you want a smoother dish.
Stir in rosewater and a little salt, then pour the mixture into wetted moulds.
Chill until set, then turn out and serve with fruit or a dusting of sugar.
Adapted from The Forme of Cury. View a published recipe at NYT Cooking (opens in a new tab)
Monads at Hanover · Hanover, Germany