Remember those retro desserts that wobbled their way onto our plates in the 1970s? Today, we’re rekindling the magic of the past with Prue Leith’s Raspberry Blancmange, a delightful blend of creamy raspberry and almond textures. Forget its gelatinous reputation; this dessert is here to impress. With a sophisticated twist on a beloved classic, it’s perfect for those special moments when you want to serve something a bit more exquisite.
Raspberry Blancmange
Print RecipeIngredients
- 8 gelatine leaves
- 750g raspberries
- 50ml raspberry liqueur
- 25g cornflour
- 300ml whole milk
- 150g caster sugar
- 40g ground almonds
- 1 tsp almond extract
- 150ml double cream
- Crystallised rose petals
Instructions
Step 1.
Soak the gelatine leaves in a bowl of chilled water for 5 minutes, blitz the raspberries to a fine purée. Pass through a sieve into a clean bowl, discarding the pips, then stir in the raspberry liqueur.
Step 2.
Now mix the cornflour with a little of the milk in a pan. Add the remaining milk, along with the sugar and ground almonds. Bring to the boil, then reduce the heat and simmer gently for 3–5 minutes, to thicken.
Step 3.
Squeeze out any excess water from the gelatine leaves, then add them to the pan, stirring continuously until dissolved. Add the almond extract. Stir in 300ml of the double cream and all the raspberry purée, combine thoroughly, then pour into the mould. Leave to set for at least six hours, preferably overnight.
Step 4.
To serve, lightly whip the remaining 150ml of cream to soft peaks, then spoon into a medium piping bag fitted with a medium star nozzle.
Step 5.
Remove the mould from the fridge and quickly dip it into a bowl of hot water to loosen the blancmange. Invert the mould onto a serving plate to turn out the blancmange.
Step 6.
Finally, pipe the cream around the base of the blancmange, then decorate with crystallised rose petals.
