Dessert Recipes - French Blancmange Recipe

Ingredients

• 600 ml/2 1/2 cups milk

• 100 g/4 oz/1/2 cup granulated sugar

• 2.5 ml/1/2 tsp almond essence (extract)

• 5 cm/2 in piece of cinnamon stick

• 25 ml/1/2 tbsp powdered gelatin

• 45 ml/3 tbsp water

• 150 ml/2/3 cup double (heavy) cream

• 30 ml/2 tbsp Cognac

• Apricot Jam Sauce (optional), to serve

---

Method:

1. Put the milk, sugar, almond essence and cinnamon stick in a saucepan and heat gently, stirring, until the sugar has dissolved. Leave to stand for 5 minutes.

2. Meanwhile, sprinkle the gelatin over the water in a small bowl and leave to soften for 5 minutes.

3. Stand the bowl in a pan of hot water and stir until the gelatin has dissolved. Stir into the milk. Remove the cinnamon stick.

4. Blend in the cream and Cognac. Pour into a wetted liter/4 1/4 cup jelly mould and chill until set.

5. Dip the mould briefly in hot water, then turn the jelly out on to a serving plate. Pour the Apricot Jam Sauce around the base, if using.