Soy Milk Blancmange (Milk-Free)
豆乳ブラマンジェ（乳なし）
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Blancmange is a soft, gently sweet set milk pudding, and this version swaps the dairy for sweetened soy milk. The texture is smooth and wobbly, which little ones love, and a spoonful of loosened strawberry jam on top gives it a bright, fruity finish without any fuss. It only takes a few minutes to mix together before it goes into the fridge to set, making it an easy afternoon treat.
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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
- 90 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 soy milk to room temperature.
- 2
Sprinkle the gelatin into boiling water and stir well until it dissolves. Once dissolved, stir in the sugar, then add the room-temperature 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 water in a heatproof 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 | 115.5 kcal | 231 kcal | 115.5 kcal |
| Protein | 4.8 g | 9.6 g | 4.8 g |
| Fat | 3.3 g | 6.6 g | 3.3 g |
| Carbohydrates | 17.4 g | 34.8 g | 17.4 g |
| Fiber | 1.2 g | 2.4 g | 1.2 g |
| Salt equivalent | 0.2 g | 0.3 g | 0.2 g |
| Calcium | 28.5 mg | 57 mg | 28.5 mg |
| Iron | 1 mg | 2.1 mg | 1 mg |
| Potassium | 157.5 mg | 315 mg | 157.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 115.5 kcal | 4.8 g | 3.3 g | 17.4 g | 1.2 g | 0.2 g | 28.5 mg | 1 mg | 157.5 mg |
| 1 adult serving | 231 kcal | 9.6 g | 6.6 g | 34.8 g | 2.4 g | 0.3 g | 57 mg | 2.1 mg | 315 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.
