Whenever I hear the word blancmange I think of the Monty Python sketch where a giant blancmange (from the planet Skyron) turned everyone in England into Scotsmen, so it (the blancmange) could win Wimbledon. Which is only one of the reasons I smile whenever I eat this melilot blancmange. The other reason is because it’s delicious.
Melilot is a common weed with a sweet, vanilla-hay flavor. Milk, infused with melilot is the base for this dessert.
What You’ll Need to Make Melilot Blancmange:
- 1/8 cup dried melilot
- 2 cups whole milk
- 1/4 cup cornstarch
- 3 Tablespoons sugar
What You’ll Do to Make Melilot Blancmange:
Crumble your melilot into a pint jar and fill the jar with whole milk. Cover the jar, shake it well, then refrigerate for four to five hours. Strain the milk, and discard the solids. Melilot has a very strong flavor and infuses relatively quickly.
Pour the milk into a saucepan, then add the cornstarch and sugar to the cold milk. Heat the mixture gradually, whisking to dissolve the solids and prevent scorching. The pudding will thicken gradually. When it starts to boil, remove it from the heat and pour into dishes. That’s it. It’s that simple.
This dessert can be served warm or cold. Warm, it’s a smooth, creamy pudding. If you refrigerate your blancmange, it will solidify to the texture of a firm panna cotta or jello. As with any pudding, be sure to cover your blancmange in the refrigerator to prevent a skin from forming.
The flavor of the melilot blancmange is more complex than plain vanilla. It plays well with any kind of fruit, and is pretty darned good plain. Just don’t give it a tennis racket.
Do you use the melilot blossoms or leaves or both? I really appreciate your recipes. Thank you so much!
I use both the leaves and the flowers. I strip them off the large stems before drying. I’m glad you’re enjoying the recipes!
Ellen, any thoughts about using fresh melilot instead of dry melilot? Roger
Melilot can be used fresh or dried, but the flavor is intensified by drying. Some say fresh is bitter, but I disagree. I’ve used fresh melilot to make syrups, and been very pleased with the flavor. It’s slightly more delicate than the dried herb, and you’ll need to use twice as much.
Thanks
I used fresh melilot and made 2 double batches of blancmange it is taste GREAT!!!! I used twice as much and did a rough chop of just leaves. I will be taking it to the Master Naturalist class that I have been taking. I am doing my capstone project on wild edibles. The class is through The Prairie Enthusiasts. Melilot (sweet clover) is an invasive specie of prairies, so I will be showing them that they can turn a foe into a friendly dessert. Yummy. Thanks
I’m so glad, Roger! Thanks for letting me know.
not having any success finding melilot, fresh or dried, or extract that i feel safe trying. any sources you recommend?
Hi Scott, I don’t know where you live and forage, but where I am the melilot has long since died back for the season. I won’t be able to gather it again until late May or June. I’m not aware of anyone who sells it commercially, although I admit I’ve never looked because I harvest and dry enough to last through the winter. Unless you live someplace frost free, you may have to wait until late spring/early summer to harvest.
Thanks, Ellen, I’m looking for seeds now to grow my own 🙂 next year, of course, haha. I see some on Amazon, but don’t know anything about the companies offering it, and it looks more like sticks than just leaves and flowers. the recipe looks fun and will keep it in mind!