Blancmange
By Esther Clark
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.
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Prep:20 mins
Cook:10 mins
plus overnight chilling - Serves 8
- Easy
Nutrition per serving
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kcal 274
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fat 6g
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saturates 3g
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carbs 48g
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sugars 44g
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fibre 0.2g
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protein 7g
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salt 0.18g
Ingredients
- 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)
Method
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).
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.
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.
