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Creamy lemon blancmange

Name: Creamy lemon blancmange
Yield: Serves 6
Cuisine: British recipes
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)

Published: 31 May 07
Updated: 18 Mar 24

A showstopping lemon blancmange recipe, ideal for entertaining, and effortlessly easy to make.

Easy
June 2007

Test kitchen approved

Serves 6
Takes 20 min to make, plus cooling, setting and chilling

A showstopping lemon blancmange recipe, ideal for entertaining, and effortlessly easy to make.

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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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.