Blancmange
Per serving
Our simple blancmange is made with only a few inexpensive ingredients. This retro, milky dessert is flavored with lemon and can be garnished with juicy fresh berries.
Ingredients
8 serv.Step-by-step instructions
- 1
Grease a jelly mould of 1.2–1.5 L capacity, then set aside. Soak the gelatin in cold water according to the package instructions. Mix the corn starch with 6 tbsp of milk and pour into a saucepan. Add the remaining milk, lemon zest and sugar, bring to a boil. Reduce heat to medium‑low and whisk continuously until the mixture thickens enough to coat the back of a spoon (about 8–10 minutes).
- 2
Drain the excess water from the gelatin, then add it to the warm milk mixture, stirring until dissolved. Let it cool for 5 minutes. Remove the zest, pour the mixture into the prepared jelly mould and place in the refrigerator to set overnight.
- 3
When serving, bring a kettle of water to a boil and pour it into a large heat‑proof bowl. Submerge the mould in the water, holding it there for 1 minute. Turn the blancmange onto a serving plate and, if desired, garnish with a handful of fresh berries.
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