Soy Milk Blancmange
豆乳ブラマンジェ（生クリームなし）
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Blancmange is a classic chilled milk pudding, and this is the version we make for afternoon snack time. Instead of heavy cream it uses a mix of milk and Japanese sweetened soy milk (chosei tonyu), which gives a soft, wobbly set that is light enough for little ones and gentle on the stomach. Bringing the milk and soy milk to room temperature first keeps the gelatin from seizing when everything is combined, so the pudding sets smoothly. A spoonful of strawberry jam loosened with a little water makes an easy sauce that turns a plain white pudding into something kids get excited about.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 2.2 ggelatin
- 18 gwater
- 52.5 gmilk
- 37.5 gsweetened soy milk (Japanese chosei tonyu)Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
Seasonings
- 8.3 gsugar
- 7.5 gstrawberry jam
- 4.2 gwater (for the sauce)
About the Japanese ingredients in this recipe
- sweetened soy milk (Japanese chosei tonyu) (調製豆乳)
- Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
Directions
- 1
Bring the milk and soy milk to room temperature.
- 2
Sprinkle the gelatin into boiling water and stir well until fully dissolved. Once dissolved, stir in the sugar, then add the room-temperature milk and soy milk and mix well.
- 3
Pour the mixture into jelly cups and chill in the refrigerator for at least 1 hour until set.
- 4
Put the jam and the water for the sauce in a microwave-safe container, microwave at 1200W for about 15 to 20 seconds (30 to 40 seconds at 600W), and let it cool slightly.
- 5
Spoon the jam sauce over the set blancmange.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 114 kcal | 228 kcal | 114 kcal |
| Protein | 4.9 g | 9.9 g | 4.9 g |
| Fat | 3.3 g | 6.6 g | 3.3 g |
| Carbohydrates | 17.4 g | 34.8 g | 17.4 g |
| Fiber | 0.6 g | 1.2 g | 0.6 g |
| Salt equivalent | 0 g | 0 g | 0 g |
| Calcium | 70.5 mg | 141 mg | 70.5 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Potassium | 148.5 mg | 297 mg | 148.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 114 kcal | 4.9 g | 3.3 g | 17.4 g | 0.6 g | 0 g | 70.5 mg | 0.5 mg | 148.5 mg |
| 1 adult serving | 228 kcal | 9.9 g | 6.6 g | 34.8 g | 1.2 g | 0 g | 141 mg | 0.9 mg | 297 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
