Creamy Lemon Blancmange

Creamy Lemon Blancmange is a traditional British recipe for a classic dessert of milk, cream and ground almonds flavoured with lemon zest and white rum that's set with gelatine. The full recipe is presented here and I hope you enjoy this classic British version of: Creamy Lemon Blancmange.

prep time

10 minutes

cook time

15 minutes

Total Time:

25 minutes

Additional Time:

(+over-night chilling)

Serves:

Rating:

Tags : Dessert Recipes Milk Recipes British Recipes

Blancmange is a classic British chilled dessert. It derives from the blankmanger of Medieval times (literally white food) which was originally a savoury dish of almond milk and chicken thickened with rice. In Elizabethan times, the popularity of sugar evolved Blancmange into a sweet dessert made with milk or almond milk thickened with rice flour (it is still made this way in India today). Modern Blancmanges are typically made from milk with flavourings set with cornflour or with gelatine (as here). Here a simple basic gelatine-based Blancmange recipe is presented.

Ingredients:

450ml full-fat milk
5 strips finely-pared lemon zest
40g caster sugar
40g ground almonds
5 gelatine leaves
340ml double cream
5 tbsp white rum

Method:

Combine the milk, lemon zest, sugar and ground almonds in a saucepan. Bring the mixture to a boil then reduce to a simmer and cook, stirring frequently, for 10 minutes. Take off the heat and set aside to cool slightly.

Meanwhile, place the gelatine leaves in a shallow dish. Pour over just enough cold water to cover then set aside to soak for 5 minutes, or until softened. Squeeze the excess water from the gelatine then stir into the hot milk until completely melted then whisk in the double cream and the rum.

Divide between 4 x 200ml individual jelly moulds then set aside to cool completely before covering with clingfilm (plastic wrap) and refrigerating over night. When ready to serve, bring the blancmanges to room temperature then dip briefly in hot water to loosen then turn out onto chilled plates and serve decorated with thinly-sliced fruit or edible flowers.

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