Blancmange with strawberries


  • Serves 8 people

  • 320 ml milk
  • 95 gm marzipan, coarsely crumbled
  • 55 gm (¼ cup) caster sugar
  • 1 vanilla bean, split and seeds scraped
  • 2 titanium-strength gelatine leaves, softened in cold water for 5 minutes
  • 250 ml (1 cup) pouring cream, whisked to soft peaks
  • 250 gm strawberries (about 1 punnet), cut into quarters
  • Strawberry sauce
  • 900 gm strawberries (about 4 punnets), trimmed
  • Juice of ½ lemon
  • 40 gm (¼ cup) pure icing sugar
01   For strawberry sauce, blend strawberries, lemon juice and icing sugar in a blender until smooth. Divide half the sauce (reserve remaining) among eight 300ml serving glasses and refrigerate until required.
02   Combine milk, marzipan, sugar and vanilla bean and seeds in a saucepan, bring to the simmer over medium heat, stirring to dissolve sugar and marzipan, then remove from heat. Squeeze gelatine to remove excess water then add to milk mixture and stir to combine. Strain through a fine sieve into a stainless steel bowl placed over ice and stir until cold and starting to thicken. Fold in whipped cream and spoon into glasses. Refrigerate until set (3-4 hours), top with remaining strawberry sauce and strawberries and serve.
This recipe is from the January 2013 issue of Australian Gourmet Traveller.
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