Blancmange

Blancmange

By
From
Encyclopedia of Food and Cookery
Serves
4

A white pudding made of milk, flavourings and cornflour and set in a mould.

Ingredients

Quantity Ingredient
500ml milk
2 thin strips lemon zest
4 tablespoons cornflour
2 tablespoons sugar

Method

  1. Put all but 4 tablespoons milk into a saucepan with lemon zest and bring slowly to the boil. Remove zest. Mix cornflour and sugar to a smooth paste with remaining milk. Slowly pour boiling milk into cornflour paste, stirring constantly, then return mixture to the saucepan. Simmer for 5 minutes, stirring. Pour into a dampened mould. Cool, then chill until set. To serve, dip mould into hot water 2–3 seconds, wipe mould, shake and unmould onto a serving dish.
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