Blancmange is a recipe that has been around since medieval times but consisted of rice and capons. It's a retro, fun, summer dessert that is easy to whip up with little ingredients and no baking.
Prep Time - 10 minutes Ready To Serve In - 3 hours
All you need is...
- 2-3 tablespoons of sugar (depending on your taste)
- 1 pint of milk
- 1 Blancmange sachet
1- Empty the contents of the sachet into a bowl, add the sugar plus 3 tablespoons of milk. Mix until it is a smooth paste.
2- Heat the remaining milk in a saucepan until warm.
3- Add some of the warm milk to the paste, mix, then add the rest and stir well. Return it to the saucepan.
4- Bring to a boil, then stirring continuously, simmer gently for at least one minute.
5- Rinse your mould (or pudding bowl) with cold water and then pour in the liquid.
6- Allow it to cool to room temperature and pop in the fridge for at least three hours until set.
7- Serve chilled and consume within two days.