Pearce Duff Strawberry Raspberry Chocolate and Vanilla Blancmange 146 g
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Sugar– Regular white sugar is fine, sub with brown sugar, coconut sugar or honey if you prefer. We used white sugar in the blanc manger and raw sugar in the coulis for a richer berry flavour.
Don’t skip making the slurry—otherwise, you make end up with an uneven mix of cornstarch, and you’ll end up with lumpy blancmange. In a small bowl, whisk 1 cup (8oz/225ml) milk with the cornstarch to form a slurry. Whisk in the sugar and vanilla paste or extract. Set aside.
If set in moulds: Dip the mould in hot water for 10-20 seconds to loosen the blancmange from the edges. Trace a knife around the inner edge of the mould if needed, then tip upside down onto a plate. Drizzle with coulis. More amazing dessert creations to try next: Easy Japanese Coffee Jelly – 2 Min Prep Dairy Free Pumpkin Pie with Coconut Milk Eton Mess – Mini Pavlova Small Batch Galatopita – Greek Milk Pie without Filo
I heated it in the microwave. Stirred every 1 minute. Just as recommended for Birds custard powder. Worked beautifully and no burnt milk in the pan. I tried the Prue Leith raspberry blancmange recipe today and can confirm that it worked well and was really delicious! If I was doing it again I would put a bit less gelatine in it as my husband informs me that it should have a bit of a wobble but mine set quite firmly, more like a mousse! Prue puts some ground almonds in as well which I don’t think are necessary as they give it a slightly grainy texture so will leave them out the next time. In a saucepan, heat the remaining 3½ cups (28oz/790ml) of milk over medium-low heat until it starts to steam.Meanwhile, place the gelatine leaves in a shallow dish, pour over cold water and leave to soak for about 5 min, until soft. Squeeze the water from the leaves and stir into the hot milk until completely melted, along with the cream and white rum. Pour into 6 x 150ml individual jelly moulds and set aside to cool. Cover with cling film, transfer to the fridge and allow to set and chill for 4 hours or overnight. This seemingly fancy dessert is simply delicious and simply easy to make! Here is how you make blancmange: