Blancmange is a very flexible dessert, capable of being adapted to a wide variety of flavorings from apple to vanilla. Be creative and enjoy with a superb dessert sauce. Serve plain Blancmange with cooked or fresh fruit for a great dessert.
- 4 level Tablespoons (60 ml) cornflour (cornstarch)
- 568 ml (1 pint) milk
- strip of lemon rind
- 3 Tablespoons (45 ml) sugar (more, to taste, if desired)
- Blend the cornflour to a smooth paste with 30 ml (2 tablespoons) of the milk.
- Boil the remaining milk with the lemon rind and strain it in to the blended mixture, stirring well.
- Return the mixture to the pan and bring to the boil, stirring all the time, until the mixture thickens and cook for a further 3 minutes. Add sugar to taste.
- Pour into a 600 ml (1 pint) dampened jelly mould and leave for several hours until set. Turn out to serve with fresh fruit.
With rich aromatic flavor, the enticing Vegetable Consomme with Mushroom Ravioli offers added woodsy...
Simply outstanding as both a Christmas centerpiece and treat, this beautiful creation produces a vis...
Chocolate Souffle may be a bit difficult to master, but the results are always rewarding, not only i...
The butter and spices give Baked Potato Spears a rich, delicious flavor that makes them the perfect ...