Andrew Jackson’s Favorite Holiday Dessert Recipe
After returning to the Hermitage, Jackson required those in charge of cooking to learn French culinary methods. One of Jackson’s favorite desserts was said to be a French dish called Blanc Mange. This sweet gelatin-type dessert was usually served cold after it had set and chilled in pudding molds. Early forms of this recipe are listed as almond flavored, but many of the recipes printed during the mid to late 1800s included the newly manufactured chocolate.
Pictured above: Finished chocolate Blanc Mange (top), Pudding molds located in The Hermitage kitchen (middle), Recipe from an 1830’s cookbook (bottom)
To make some at home this holiday season, check out the recipe below!
1/4 cup cornstarch
3 tablespoons granulated sugar
1 tablespoon cocoa powder
2 cups whole milk
3 ounces bittersweet chocolate, finely chopped
1 1/2 teaspoons pure vanilla
Whipped cream for garnish
6 jello mold ramekins
- In small bowl, whisk together the cornstarch, sugar, and cocoa powder; set aside
- In medium saucepan, combine the milk, cornstarch mixture, and chocolate. Heat over medium heat, gently whisking constantly, until mixture comes to boil.
- Whisk in vanilla and pour into ramekins. Chill until set, at least 4 hours.
Serve with whipped cream as garnish!