Vanilla blancmanges with orange caramel
- April 2016
- Serves 8
- Hands-on time 40 min, plus infusing and setting
Debbie Major uses Jersey milk to make this old-school dessert recipe extra creamy, before topping it with a boozy orange liqueur caramel. You could use Cointreau or Triple Sec.
- Gluten-free recipes
- 38.4g (16.8g saturated)
- 34.2g (33.7g sugars)
- no fibre
Whisk the egg whites with a pinch of salt, then freeze. Defrost for savoury recipes.
You could use a 1.5 litre jelly mould or dessert bowl, or individual glasses. Use a silver pan to make the caramel so you can see the caramel colour.
Make the blancmanges up to 48 hours ahead and chill, covered. Bring to room temperature to serve.
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