Blancmange is a sweet dessert generally made with milk or cream and sugar thickened with gelatin or cornstarch, which is normally set in a mould and served cold. Bavarian cream, vanilla pudding, Panna cotta, and Haupia are similar desserts.
Ingredients serve 8
1000 g milk
1 tbls Madagascar Vanilla sugar
½ cup caster sugar (90g)
150 g water
¾ cup cornflour (90g)
Method
Place milk, vanilla and sugar in a saucepan and bring to the boil. Mix water and cornflour in a bowl with a whisk and stir in the boiling milk to thicken. Pour mixture evenly in a rectangular 20cm x 9.5cm loaf pan.
Fruit topping
450 g fruit, blackberries, blueberries, raspberries
450 g water
225 g sugar
6 gelatin leaves (12g)
Method
Place gelatin leaves in cold water and bring fruit, sugar and water to the boil in a saucepan. Drain the water from the gelatin before adding to the boiling fruit mixture. Place this mixture on top of the blancmange and cover with food wrap, cool and store in fridge overnight. Turn the mold upside down and cut into slices. Serve with shortbread biscuits and mint leaves.
Note: Use vanilla pods or vanilla essence if Madagascar
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