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Strawberry blancmange

Name: Strawberry blancmange
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: Serves 12 as part of a buffet
Cuisine: French recipes
Ingredients: 600ml whole milk; 150g caster sugar; 4 tbsp ground almonds; 10 gelatine leaves; 850ml double cream; 1.2kg hulled ripe strawberries, whizzed in a food processor and sieved to get about 900g purée; 3 tbsp icing sugar; Crystallised violets to decorate (available from janeasher.com)

Published: 30 Apr 11
Updated: 18 Mar 24

Another modern take on an old classic that shows off seasonal strawberries to their best – in a wibbly, wobbly blancmange.

Easy
May 2011

Test kitchen approved

Serves 12 as part of a buffet
Takes 15 min to make, 5 minutes to cook, plus overnight setting

Another modern take on an old classic that shows off seasonal strawberries to their best – in a wibbly, wobbly blancmange.

Nutrition: per serving

Calories: 467kcals
Fat: 38.8g (22.7g saturated)
Protein: 4.8g
Carbohydrates: 26.2g (24.8g sugar)
Fibre: 1.1g
Salt: 0.2g

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Ingredients

600ml whole milk
150g caster sugar
4 tbsp ground almonds
10 gelatine leaves
850ml double cream
1.2kg hulled ripe strawberries, whizzed in a food processor and sieved to get about 900g purée
3 tbsp icing sugar
Crystallised violets to decorate (available from janeasher.com)

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Method

Bring the milk to a boil in a pan with the caster sugar and almonds. Reduce the heat and simmer gently for 5 minutes. Remove from the heat and allow to cool a little.
Put the gelatine in a small bowl of cold water for 5 minutes, then squeeze out any excess water and stir into the hot milk until dissolved.
Mix in 600ml of the double cream and the strawberry purée, then pour into a 3 litre trifle bowl. Chill overnight until firmly set.

To serve, lightly whip the rest of the cream with the icing sugar until it forms soft peaks, then spoon into a piping bag fitted with a medium star nozzle. Pipe cream rosettes around the edge of the bowl, then scatter with the violets. Serve immediately.