This lovely blancmange is a lovely end to an elegant meal. A bit out of fashion these days but a wonderful classic nonetheless.
5 people made this
15g powdered gelatine
300ml full fat milk
300ml double cream
85g caster sugar
zest and juice of 1/2 lemon
Method Prep:15min › Cook:8min › Ready in:23min
Soak the gelatine in a few tablespoons of the cold milk in a heatproof bowl for a few minutes. After soaking, set the bowl over a saucepan of gently simmering water and stir until the gelatine has dissolved.
In another saucepan, combine the remainder of the milk with the cream, caster sugar and lemon juice and zest. Mix until the sugar has dissolved. Bring to the boil, then remove from the heat and allow to cool slightly. Stir in the gelatine then stir occasionally until nearly cold. Pour into a chilled mould then place in the fridge. To serve, remove from the fridge, invert over a serving plate and slice.