Nutrition and extra info

  • Gluten-free
  • Nutrition: per serving

  • kcal274
  • fat6g
  • saturates3g
  • carbs48g
  • sugars44g
  • fibre0.2g
  • protein7g
  • salt0.18g
  • Ingredients
  • Method
  • Ingredients

  • 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. While cow…

  • 4 large lemons, zest peeled



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 300g caster sugar
  • 150g mixed fresh berries, to serve (optional)
  • Method

    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).

    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.

    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.

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