Dessert week took a trip back in time with the raspberry blancmange technical challenge. Apparently a favorite from the 70s, this gelatin-based dessert is smooth and creamy with just a bit of a wiggle.
Not everyone in my house is a fan of gelatin-type desserts so I only made a half batch of Prue’s recipe. For the full recipe, visit the GBBO website. My one change is upping the sugar content by 33 percent because the first batch was a bit bland following the recipe as is.
Raspberry Blancmange Recipe
Makes 8 2.5-inch round molds
- 2 tsp powdered gelatin (1 sachet / 4 gelatin leaves)
- 375g fresh raspberries
- 25ml raspberry liqueur
- 12.5g cornflour (corn starch)
- 150 ml milk
- 100g sugar (caster – UK / granulated – US)
- 20g ground almonds
- 1/2 tsp almond extract
- 225 ml heavy cream
- Bloom the gelatin dissolving the powdered gelatin in twice the amount of water or by soaking the leaves in cold water, and set aside for 3 – 5 minutes.
- Puree the raspberries then run through a sieve to remove the pips.
- Dissolve the cornflour / corn starch with a little of the milk in a medium pan. Add the remaining milk, along with the sugar and ground almonds. Put heat on med-high and bring to a boil. Reduce heat to med-low and simmer gently for 3–5 minutes to thicken. Remove the pan from the heat.
- Add gelatin to the milk mixture and dissolve. Add in 150 ml of heavy cream, almond extract and raspberry puree, and stir to combine.
- Pour into molds and set in the fridge to chill for at least six hours.
- When ready to serve, whip the remaining cream on high until you get stiff peaks. Spoon into a piping bag with a star tip / nozzle. Pipe decorations as desired.
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