<p>Product / Ingredient How do you set? Why does it set? Blend cornflour with a little milk and The corn starch grains swell and sugar to a smooth paste, gradually add rupture, releasing starch which Blancmange / Cornflour to hot milk, stir and heat to boiling point absorbs the liquid, the mixture sets - allow to cool. on cooling. Mix gelatine with a little warm water The gelatine swells, forming a Cold Soufflé / Gelatine until it has dissolved, add to remaining network which traps water forming a mixture slowly to avoid lumps forming. gel. Mix egg with other fillings, pour mixture On heating the egg protein Quiche / Egg into pastry case and bake. coagulates, setting the mixture. Heat fruit and sugar, add extra pectin, water and citric acid if needed - boil The pectin, sugar and acid form a gel Jam / Pectin until setting point is reached - allow to which traps the water. cool.</p><p>© British Nutrition Foundation 2016 www.foodafactoflife.org.uk Product / Ingredient How do you set? Why does it set?</p><p>Blancmange / Cornflour</p><p>Cold Soufflé / Gelatine</p><p>Quiche / Egg</p><p>Jam / Pectin</p><p>© British Nutrition Foundation 2016 www.foodafactoflife.org.uk </p>