- vegetable oil, for the mould
- 10 sheets gelatine
A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…
- 40g cornflour
- 1.2l whole milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 4 large lemons, zest peeled
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 300g caster sugar
- 150g mixed fresh berries, to serve (optional)
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).
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.
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.