Creamy lemon blancmange recipe

By Angela Boggiano

  1. Serves 6
  2. Takes 20 minutes to make, plus cooling, setting and chilling
  3. Rating

Rum gives this mouthwatering lemon dessert an extra kick – and the edible flowers show it off to best effect.

tried and tested
Creamy lemon blancmange


  1. 5 pared strips of lemon zest
  2. 450ml full-fat milk
  3. 40g caster sugar
  4. 40g ground almonds
  5. 5 gelatine leaves
  6. 340ml double cream
  7. 5 tbsp white rum


  1. 1. Put the lemon zest strips into a saucepan with the milk, caster sugar and ground almonds and bring to the boil. Reduce the heat to a simmer and stir for 10 minutes. Remove from the heat and set aside to cool slightly.
  2. 2. Meanwhile, place the gelatine leaves in a shallow dish, pour over cold water and leave to soak for about 5 minutes, until soft. Squeeze the water from the leaves and stir into the hot milk until completely melted, along with the cream and white rum. Pour into 6 x 150ml individual jelly moulds and set aside to cool. Cover with cling film, transfer to the fridge and allow to set and chill for 4 hours or overnight.
  3. 3. When ready to serve, bring up to room temperature, then dip the moulds very briefly in hot water to loosen. Turn out onto plates and serve decorated with edible flowers, such as pansies and nasturtiums.

Nutritional info

Per serving: 426kcals, 37.1g fat (21.1g saturated), 4.9g protein, 11.8g carbs, 11.6g sugar, 0.1g salt


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