Silver and Gold Magazine Winter 2019/2020 | Page 16

MUST-MAKE WORLD VINTAGE DESSERTS
T hese desserts are “vintage” and definitely deserve a come back…
they’re easy to make, delicious, and must-try’s!
English-Style Blancmange
Spanish Porras
Similar to “churros” but fatter in shape and curled into a coil,
they’re deliciously crispy, and best when accompanied by the
traditional thick chocolate dip they’re served with in Madrid.
Blancmange is a sweet, opaque gelatinous dessert made
with cornstarch and milk or cream, and often flavoured with
almonds or strawberries. It’s different than Panna Cotta,
which is uncooked and gelatin-set, and different yet again
than custard, which is cooked using eggs, but similar to
Southern Italy’s ‘Cramma’ or ‘Bianco Mangiare’ dessert:
• 3 Cups 2% milk, divided
• 1/4 Cup cornstarch
• 1/2 Cup white sugar
• 2 cinnamon sticks
• 1 lemon peel, cut into strips
• 1 pinch ground cinnamon
• 1 tsp. vanilla extract
Place 1 Cup of milk into a small pot, add lemon peel and
cinnamon sticks, and bring to a simmer over medium-low heat.
In a small bowl, whisk together the cornstarch and the sugar,
then slowly add remaining milk.
When milk in the pot begins to simmer, slowly pour in
the cornstarch/milk mixture into the pot, then whisking
vigorously until the mixture begins to gently boil.
While continuing to whisk in the heated pot, ensure
everything is well combined, then remove from heat.
Remove the lemon peel and cinnamon sticks, and stir in the
ground cinnamon and vanilla extract.
Pour into a large or individual molds, and refrigerate overnight
before serving. Optional: garnish on a bed of strawberries,
or powdered cocoa, or slivered almonds, and a sprig of mint.
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• 400g water
• 400 g flour
• 1 Tbsp. baking soda
• 1 tsp. salt
• 1/2 tsp. vanilla or orange extract
• oil for frying (enough to cover 1/2” deep in pan)
Bring the water to a boil in a medium size pot.
Once it’s boiling, remove from the heat and immediately add
most of the flour, whisking well and quickly to remove lumps.
Add salt, baking soda, extract, and balance of the flour,
whisking well to ensure dough is smooth and combined
thoroughly.
Put dough inside a piping bag or resealable plastic bag, and
when the oil is heated (medium-high), cut open a 1/2”
diameter hole and squeeze dough onto oil.
Cook until golden brown (approximately one minute) and
flip around. Remove Porras from oil and place on cooling
rack. Optional: Dust with icing sugar once slightly cooled.
Chocolate Sauce:
Melt 3-1/2 ounces of
chopped, dark chocolate in
a sauce pan, add 1/2 cup of
heavy cream, and combine
until homogenous... serve
immediately!