Blancmange
- Esther Clark
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Serves 8
Easy
Prep: 20 mins
Cook: 10 mins
plus overnight chilling
A star rating of 5 out of 5.3 ratingsRate
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Our easy blancmange uses only a handful of thrifty ingredients. This retro, milky dessert is infused with lemon and can be topped with juicy fresh berries.
Gluten-free
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Ingredients
Nutrition
Units:
MetricUS
-
vegetable oil
for the mould
-
10 sheets gelatine
-
40g cornflour
-
1.2l whole milk
-
4 large lemons
zest peeled
-
300g caster sugar
-
150g mixed fresh berries
to serve (optional)
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Nutrition: per serving
-
kcal274
-
fat6g
low
-
saturates3g
-
carbs48g
-
sugars44g
-
fibre0.2g
-
protein7g
-
salt0.18g
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Method
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step 1
Oil a 1.2-1.5 litre jelly mould, then set aside. Soak the gelatine in cold water following pack instructions. Mix together the cornflour with 6 tbsp of the milk and pour into a saucepan. Add the remaining milk, lemon peel and sugar, then bring to a boil. Lower to a medium-low heat and whisk continuously until thickened enough to coat the back of a spoon (around 8-10 mins).
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step 2
Squeeze any excess water out of the gelatine, then stir into the warm milk mixture to dissolve. Set aside to cool down for 5 mins. Discard the lemon peel, pour the mixture into the prepared jelly mould and put in the fridge to set overnight.
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step 3
When ready to serve, bring a kettle of water to the boil and pour into a large heatproof bowl. Dip the mould in the water, holding it there for 1 min. Turn the blancmange out onto a serving plate, and top with a handful of fresh berries, if you like.
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A star rating of 5 out of 5.3 ratings
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