Lotte Duncan
from
Great Food Live
Lotte Duncan revives a classic nursery favourite in this recipe for creamy almond blanc-mange
Lotte Duncan revives a classic nursery favourite in this recipe for creamy almond blanc-mange
Blanc-mange
Method
2. Stir in the almonds and bring to the boil.
3. Strain the mixture into a jug and add the cream , liqueur and soaked gelatine.
4. Leave the mixture to cool, stirring occasionally. Pour into an oiled mould, leaving any sediment behind in the jug.
5. Leave until set and then turn out the blancmange onto a serving plate.
6. Decorate with maraschino cherries, rose petals and whipped cream.
Prep:
20 min, plus several hrs setting time
Cook: 1 hr 30 min
Cook: 1 hr 30 min
Ingredients
For the blanc-mange
300ml Milk2 sheets leaf gelatine
1/2 lemon, zest only
15g ground almonds
105g sugar cubes
850ml double cream
Maraschino liqueur
To serve
maraschino cherriespink rose petals
whipped cream
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