Blancmange

Blancmange is an old-fashioned, and healthy, summer dessert. I found an original recipe for this in a cookbook from the 1940s, but modified it to suit my tastes. My kids love this dessert, which tastes like vanilla custard but has a texture a bit like Jell-O. It goes together quickly and easily, but requires several hours to chill. Be sure to cook the mixture for 15 minutes, and use the double boiler. When I tried shortening the cooking time, the blanc mange did not set. Without the double boiler, the milk will scorch.

Blancmange
2 c. milk
1 1/2 t. unflavored gelatin, such as Knox Gelatin
1 T. warm water
1/4 c. sugar
1/2 t. vanilla extract (I use double-strength Penzey's vanilla extract)
3 c. assorted fruit (bananas, strawberries, etc.)
whipped cream for serving, optional

Heat the milk over simmering water in a double boiler. Soften the gelatin in 1 T. water and mix. Add a little bit of the warmed milk to the gelatin, and pour it into the double boiler. Add the sugar to the hot milk and gelatin mixture. Cook slowly, stirring periodically, over the double boiler for 15 minutes. Remove from heat, stir in the vanilla, and pour into a 2-cup gelatin mold or small bowl. Chill in the refrigerator for several hours until set.

To unmold the gelatin, run the mold briefly under warm water. Invert a plate over the mold and flip the mold and the plate together so that the gelatin mold will end up right-side-up on the plate. Gently lift the mold off the plate. Surround the mold with the fruit and decorate with whipped cream, if desired. Serves 4.

Serve very cold.