This recipe is from BBC's Saturday Kitchen. The original recipe has vodka in it, which I left out as I was making it with our 4 year old. This recipe is not flashy just very simple and comforting. It would be good to give to toddlers too....
NB: For this recipe you will need a jelly mould.
Ingredients
4 tbsp cornflour
600ml/1 pint 1fl oz full-fat milk
1 lemon, zest only
3 tbsp caster sugar
1 vanilla pod, split, seeds scraped out
Raspberry sauce and raspberries to serve with it
300g/11oz fresh raspberries
3 tablespoon orange juice
2 tablespoon sugar
Method
1. In a mixing bowl, whisk together the cornflour and 110ml/4fl oz of the milk until smooth and well combined.
2. Bring the remaining milk, the lemon zest, caster sugar and vanilla pod and seeds to the boil in a saucepan, stirring well to combine.
3. When the mixture is boiling, add the cornflour and milk mixture and stir to combine.
4. Reduce the heat slightly to a simmer and continue to cook, stirring continuously, for 2-3 minutes, or until the mixture has thickened. Remove from the heat, Discard the vanilla pod (it can be washed, stored and re-used in another recipe).
5. Pour the mixture into a jelly mould, then chill in the fridge for two hours, or until set.
6. To serve, dip the jelly mould into a bowl of hot water to loosen the blancmange from the mould, then quickly turn it out into the centre of a serving plate. Sprinkle some raspberries around the edge of the plate.
7. To make the raspberry sauce, heat 100g raspberries in a pan with the orange juice and sugar. Mash together with a potato masher, reduce a little if necessary and strain the seeds out with a sieve. Serve the sauce round the blancmange. To make pink blancmange, you need to make this sauce earlier and stir a little in to the milk mixture. A rabbit shaped mould is essential if you are on a nostalgia kick!
NB: For this recipe you will need a jelly mould.
Ingredients
4 tbsp cornflour
600ml/1 pint 1fl oz full-fat milk
1 lemon, zest only
3 tbsp caster sugar
1 vanilla pod, split, seeds scraped out
Raspberry sauce and raspberries to serve with it
300g/11oz fresh raspberries
3 tablespoon orange juice
2 tablespoon sugar
Method
1. In a mixing bowl, whisk together the cornflour and 110ml/4fl oz of the milk until smooth and well combined.
2. Bring the remaining milk, the lemon zest, caster sugar and vanilla pod and seeds to the boil in a saucepan, stirring well to combine.
3. When the mixture is boiling, add the cornflour and milk mixture and stir to combine.
4. Reduce the heat slightly to a simmer and continue to cook, stirring continuously, for 2-3 minutes, or until the mixture has thickened. Remove from the heat, Discard the vanilla pod (it can be washed, stored and re-used in another recipe).
5. Pour the mixture into a jelly mould, then chill in the fridge for two hours, or until set.
6. To serve, dip the jelly mould into a bowl of hot water to loosen the blancmange from the mould, then quickly turn it out into the centre of a serving plate. Sprinkle some raspberries around the edge of the plate.
7. To make the raspberry sauce, heat 100g raspberries in a pan with the orange juice and sugar. Mash together with a potato masher, reduce a little if necessary and strain the seeds out with a sieve. Serve the sauce round the blancmange. To make pink blancmange, you need to make this sauce earlier and stir a little in to the milk mixture. A rabbit shaped mould is essential if you are on a nostalgia kick!
