Lemon blancmange

    This lovely blancmange is a lovely end to an elegant meal. A bit out of fashion these days but a wonderful classic nonetheless.


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    Ingredients
    Serves: 4 

    • 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 

    1. 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.
    2. 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.

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