Almond blancmange with blackcurrant sauce
- June 2012
- Serves 6
- Hands-on 15 min, oven time 3 min, plus soaking and cooling, at least 4 hours setting
Creamy almond blancmange with a tart blackcurrant sauce is a classic English dessert that will certainly bring feelings of nostalgia. An excellent way to use up a glut of homegrown fresh blackcurrants.
- Gluten-free recipes
- 37g (11.7g saturated)
- 40.4g (39.4g sugars)
Some health food shops sell almond ‘cream’ as a dairy-free alternative to ordinary cream. You could replace the almond, water and single cream mixture with 300ml of this, if you prefer, or are short of time, but it won’t have such a nutty flavour.
Use metal or plastic jelly moulds, such as the pantry jelly mounds, rather than thick crockery or glass moulds. The blancmanges will pop out of thin metal and plastic more easily (after a brief dip in hot water).
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