Ingredients:
75g cornflour (cornstarch)
1l milk
50g caster sugar
175g plain (dark) chocolate (at least 75% cocoa solids)
a few drops of almond essence
Method:
Combine the cornflour with about 4 tbsp of the milk in a bowl, beating to a smooth paste. Add the remaining milk to a saucepan and bring to a boil. Once boiled take the meat off the heat and pour into the cornflour mixture, beating thoroughly to combine. Pour the mixture back into the saucepan and heat gently, stirring constantly, until the mixture thickens and comes to a simmer. Continue simmering for about 8 minutes, stirring occasionally then take the pan off the heat and stir in the sugar.
Add the almond essence to taste then chop the chocolate finely and add to the mixture. Keep stirring until the chocolate has melted and blended into the blancmange then set aside to cool slightly. Pour the resultant blancmange into a 1.1l moistened jelly mould and set aside to cool completely. Chill in the refrigerator for at least 4 hours, to set completely. When ready to serve, bring the blancmange to room temperature then dip briefly in hot water to loosen before turning out onto a chilled plate. Serve decorated with orange segments.
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