Blancmange

How to Make Blancmange

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1. Whisk the cornflour with 100 ml of the cold milk in a bowl until smooth.

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2. Heat the remaining 400 ml of milk with the sugar and lemon peel in a saucepan over medium heat until steaming. Take it off the heat and lift out the peel.

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3. Pour the hot milk onto the cornflour mixture, whisking, then pour it all back into the pan.

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4. Cook over medium-low heat, stirring constantly, for 3 to 4 minutes until it thickens and just comes to the boil, then cook for 1 minute more. Stir in the vanilla.

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5. Rinse six 100 ml moulds or ramekins with cold water, pour in the blancmange, and let it cool for 15 minutes, then refrigerate for at least 3 hours, until set.

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6. To serve, dip each mould into hot water for 5 seconds, run a knife round the edge, and turn out onto a plate. Serve with jam or berries.

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Tips for Making Blancmange

• Whisk the cornflour into cold milk first. Added straight to hot milk it clumps, and the lumps do not smooth out.
• Cook it until it has boiled for a minute. Cornflour needs to reach the boil to thicken, and undercooked starch tastes chalky.
• Rinse the moulds with cold water before filling. It helps the blancmange release cleanly, and it keeps the surface smooth.

What to Serve with Blancmange

• Raspberry jam
• Stewed fruit
• Fresh berries

Storing & Reheating Blancmange

Keeps in the fridge, covered, for up to 3 days. Turn out just before serving. Not suitable for freezing, as the texture turns watery when thawed.

Blancmange FAQ: Common Questions

Blancmange Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.