Blancmange
- Preparation and cooking time
- Prep:
- Cook:
- plus overnight chilling
- Easy
- Serves 8
Skip to ingredients
Showing items 1 to 3 of 3
- vegetable oilfor the mould
- 10 sheets gelatine
- 40g cornflour
- 1.2l whole milk
- 4 large lemonszest peeled
- 300g caster sugar
- 150g mixed fresh berriesto serve (optional)
Nutrition: per serving
- kcal274
- fat6glow
- saturates3g
- carbs48g
- sugars44g
- fibre0.2g
- protein7g
- salt0.18g
Method
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).
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.
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.
