Creamy lemon blancmange
- Published: 31 May 07
- Updated: 18 Mar 24
A showstopping lemon blancmange recipe, ideal for entertaining, and effortlessly easy to make.
- Serves 6
- Takes 20 min to make, plus cooling, setting and chilling
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Ingredients
- 5 pared strips of lemon zest
- 450ml full-fat milk
- 40g caster sugar
- 40g ground almonds
- 5 gelatine leaves
- 340ml double cream
- 5 tbsp white rum
- Edible flowers, such as pansies or nasturtiums, to decorate (optional)
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Method
- 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 min. Remove from the heat and set aside to cool slightly.
- Meanwhile, place the gelatine leaves in a shallow dish, pour over cold water and leave to soak for about 5 min, 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.
- 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 with edible flowers.
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- Recipe from June 2007 Issue
Nutrition
Nutrition: per serving
- Calories
- 426kcals
- Fat
- 37.1g (21.1g saturated)
- Protein
- 4.9g
- Carbohydrates
- 11.8g (11.6g sugars)
- Salt
- 0.1g
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