I once won Chef of the Year with this pudding. It's charming yet unusual. Forget the nasty pink stuff you had at school. This is real blancmange, made properly. I hope you will agree, the results speak for themselves.
- 397 g Carnation Condensed Milk
- 300 ml water
- 1 vanilla pod
- 4 gelatine leaves, soaked in plenty of cold water
- 300 ml carton whipping cream, lightly whipped
- 200 g caster sugar
- 225 ml cold water
- 3 saffron
- 1 juice 1 lemon
- you will also need 8x150ml (¼pt) Dariole moulds or pudding basins
- Pour the condensed milk and water into a large saucepan and mix well. Split the vanilla pod lengthways, scrape out the seeds with a knife and add them to the saucepan. Bring to the boil, stirring occasionally, then remove from the heat.
- Drain the gelatine, squeezing out all the excess water, and stir into the hot milk.
- Pour the mixture into a bowl, set aside to cool, then refrigerate for about 45 minutes until it starts to thicken.
- Gently fold in the whipped cream, then pour into the Dariole moulds or pudding basins.
- Chill for 1 hour.
- Place the sugar, water and saffron in a saucepan and bring to a boil, reduce slightly, then remove from the heat to cool.
- Add the lemon juice.
- Dip the moulds in hot water, turn them out onto plates, and pour over the syrup.
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