0

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.
Servings 8
Calories 365 kcal
Prep Time10 mins
Total Time10 mins

Ingredients
 

Blancmange

  • 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

Saffron syrup

  • 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

Instructions
 

  • 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.

Saffron syrup

  • 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.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Vanilla Blancmange with Saffron Syrup
Amount per Serving
Calories
365
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
9
g
56
%
Cholesterol
 
51
mg
17
%
Sodium
 
87
mg
4
%
Potassium
 
41
mg
1
%
Carbohydrates
 
57
g
19
%
Fiber
 
1
g
4
%
Sugar
 
55
g
61
%
Protein
 
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Carnation, Dessert, Heavy Cream
Cuisine British, Spring, Summer
No ratings yet

Leave a Comment

TOP