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Blancmange with berries on plate

Blancmange

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus overnight chilling
  • Easy
  • Serves 8

Our easy blancmange uses only a handful of thrifty ingredients. This retro, milky dessert is infused with lemon and can be topped with juicy fresh berries.

  • Gluten-free
Nutrition: per serving
HighlightNutrientUnit
kcal274
low infat6g
saturates3g
carbs48g
sugars44g
fibre0.2g
protein7g
salt0.18g
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Ingredients

  • vegetable oil , for the mould
  • 10 sheets gelatine
  • 40g cornflour
  • 1.2l whole milk
  • 4 large lemons , zest peeled
  • 300g caster sugar
  • 150g mixed fresh berries , to serve (optional)

Method

  • STEP 1

    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).

  • STEP 2

    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.

  • STEP 3

    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.

Goes well with

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A star rating of 5 out of 5.1 rating
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