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.

  • Prep:20 mins
    Cook:10 mins
    plus overnight chilling
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 274
  • fat 6g
  • saturates 3g
  • carbs 48g
  • sugars 44g
  • fibre 0.2g
  • protein 7g
  • salt 0.18g


  • 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)


  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).

  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.

  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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