Soy Milk Blancmange
豆乳ブラマンジェ
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Blancmange is a simple chilled milk pudding, and this version blends milk and cream with Japanese sweetened soy milk for a light, smooth dessert that is mild enough for toddlers. It sets with gelatin rather than cornstarch, so it has a soft, wobbly texture that little ones love to scoop up with a spoon. A spoonful of warmed strawberry jam thinned with water makes an easy sauce with no extra sugar, and the pink-on-white look gets kids excited before they even take a bite. Bringing the milk, soy milk, and cream to room temperature first keeps the gelatin from setting unevenly when you stir everything together.
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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
- 33 gmilk
- 42 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.
- 19.5 gheavy cream
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, soy milk, and heavy cream 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 milk, soy milk, and cream and mix well.
- 3
Pour into jelly cups and chill in the refrigerator for at least 1 hour until set.
- 4
Put the strawberry jam and water 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 | 184.5 kcal | 369 kcal | 184.5 kcal |
| Protein | 4.7 g | 9.3 g | 4.7 g |
| Fat | 11.1 g | 22.2 g | 11.1 g |
| Carbohydrates | 17.9 g | 35.7 g | 17.9 g |
| Fiber | 0.6 g | 1.2 g | 0.6 g |
| Salt equivalent | 0 g | 0 g | 0 g |
| Calcium | 58.5 mg | 117 mg | 58.5 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Potassium | 141 mg | 282 mg | 141 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 184.5 kcal | 4.7 g | 11.1 g | 17.9 g | 0.6 g | 0 g | 58.5 mg | 0.5 mg | 141 mg |
| 1 adult serving | 369 kcal | 9.3 g | 22.2 g | 35.7 g | 1.2 g | 0 g | 117 mg | 0.9 mg | 282 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.
