Blancmange

4 servings

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Blancmange Ingredients

600 ml Creamy milk	100 g Caster sugar
45 g Cornflour	1 Strip lemon zest

Instructions for Blancmange

Add a few tablespoons of milk to the cornflour in a small bowl and mix to a smooth paste, beating out any lumps. Gradually stir in a little more of the milk until you have a runny cream. Tip into a heavy pan and stir in the remaining milk, sugar and lemon zest. Stir over a low flame, without letting the milk boil, until the mixture is very thick. Draw off the heat and pour into a bowl rinsed out with cold water, or brushed with almond oil (if you wish to turn out the Biancomangiare), or into a shallow serving dish. Leave to cool. Serve with strawberries or raspberries, or use as a filling for pastries. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

Ingredient Insight - look inside this recipe

Corn

Cream

Lemon

Sugar

Travels Carte Corn Cream Lemon Milk

for flavor and categorization

Not everyone knows that "cornflour" is "corn starch" or that "superfine sugar" can be substituted for "castor sugar". The tag "corn" is very misleading and "travels" and "carte" might have meant something to the originator, but they sure don't to me.