I just made a blancmange, and I'm not sure whether it was the skim milk or too much cornstarch, but now it's cooled to an unappetizing gluey, elastic texture. Is there a way to save this-heating and thinning with some heavy cream or more skim, or is this a lost cause?
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)