There’s something about a luscious dessert that takes me back to my grandmother’s kitchen, where time seemed to slow down and love was poured into every dish. Raspberry Blancmange, with its creamy texture and sweet-tart berry flavor, is a simple yet elegant treat that reminds me of family gatherings on lazy summer afternoons, surrounded by laughter and the smell of blooming flowers.
Making this Raspberry Blancmange is a delightful journey into nostalgia. Not only does it lend an air of sophistication to your table, but it also warms the heart just as surely as Grandma’s comforting hugs. Each bite is a reminder that the sweetest moments are often found in the simplest pleasures, inviting you to share this delicious creation with your loved ones.
How to make Raspberry Blancmange
Ingredients:
- 1 tsp vegetable oil
- 290g caster sugar
- 12 gelatine sheets
- 35g cornflour
- 1.5L milk
- 2 tsp vanilla essence
- 200ml thickened cream
- Raspberries, to serve
Directions:
- Begin by greasing a 2-litre bundt pan with a touch of vegetable oil. This will ensure the blancmange comes out easily, all ready to impress!
- Set aside 2 tablespoons of the caster sugar in a small bowl; we’ll be using it later for the whipped cream.
- In a moment of quiet anticipation, soak your gelatine sheets in cold water for about 8 to 10 minutes until they soften — a step that brings us closer to that perfect texture.
- In another bowl, mix the cornflour with 1/4 cup of the milk to create a smooth mixture.
- Now, in a large saucepan over medium-high heat, combine the remaining milk, your cornflour mixture, vanilla essence, and the rest of the sugar. Cook it while stirring gently for about 8 to 10 minutes, or until it starts to bubble and thickens slightly — a comforting sight, isn’t it?
- Remove the pan from heat, squeeze out the excess water from the gelatine, and stir it into the hot mixture until completely dissolved. Feel that warmth!
- Pour this beautiful mixture into the prepared bundt pan, and let it cool before placing it in the refrigerator for at least 8 hours (or overnight is even better!) to set firmly.
- When you’re ready to serve, dip the pan briefly in hot water for about 10 seconds to loosen the blancmange, then lovingly flip it onto a cake stand — it should slide out easily, revealing its elegant shape.
- Whip the thickened cream together with the reserved sugar until stiff peaks form. Pipe this dreamy cream around the base of your blancmange, and top it off with luscious raspberries.
How to serve Raspberry Blancmange
This delightful dessert can be the star of any gathering. Serve it chilled with a dollop of whipped cream and a scatter of fresh raspberries for a pop of color. It’s like a hug in dessert form, perfect for family dinners or a sweet indulgence for yourself on a lazy Sunday afternoon.
How to store Raspberry Blancmange
If you find yourself with any leftovers (though I doubt that will happen!), cover your Blancmange carefully and store it in the refrigerator. It’ll keep beautifully for about three days. Just make sure it’s protected, as it loves to absorb any surrounding flavors like a little sponge!
Tips to make Raspberry Blancmange
- Pay close attention when dissolving the gelatine; it should melt completely to avoid any chunks in your lovely mixture.
- Consider a splash of lemon juice or zest to enhance the flavors and balance the sweetness.
- If raspberries aren’t your favorite, feel free to swap them out for other berries or even a fruit compote!
Variations
For a twist on the classic, try adding a hint of almond extract alongside the vanilla, or fuse in a splash of your favorite liqueur for an adult version. You could also layer this beautiful dessert with other flavors, like strawberry or passion fruit puree, for a colorful treat.
FAQs
Can I use different types of milk for the blancmange?
Absolutely! Almond milk or coconut milk will work beautifully. Just keep in mind that they will lend a different flavor profile to your dessert.
How can I make this recipe a day in advance?
This is one of those desserts that benefits from some extra time! Make it the day before you plan to serve, and it will hold its shape and flavor beautifully.
What can I serve with Raspberry Blancmange?
It pairs wonderfully with a light tea or a sweet dessert wine. You might also consider serving it alongside shortbread cookies for added crunch!
As we all gather around the table, sharing stories and savoring each bite of this delicious Raspberry Blancmange, remember that food has a magic way of bringing people together. Each slice tells a story, a moment captured in time shared among family and friends. So gather your loved ones, whip up this delightful recipe, and let the joy of sharing good food fill your hearts and your home.
Raspberry Blancmange
Ingredients
Method
- Grease a 2-litre bundt pan with vegetable oil.
- Set aside 2 tablespoons of caster sugar in a small bowl for the whipped cream.
- Soak gelatine sheets in cold water for 8 to 10 minutes.
- Mix cornflour with 1/4 cup of milk to create a smooth mixture.
- In a large saucepan over medium-high heat, combine the remaining milk, cornflour mixture, vanilla essence, and the remaining sugar. Cook while stirring for 8 to 10 minutes until it thickens slightly.
- Remove from heat, squeeze excess water from gelatine, and stir it into the hot mixture until dissolved.
- Pour the mixture into the prepared bundt pan and let cool before refrigerating for at least 8 hours (or overnight).
- To serve, dip the pan in hot water for 10 seconds to loosen the blancmange, then flip onto a cake stand.
- Whip thickened cream with reserved sugar until stiff peaks form and pipe around the base of the blancmange; top with raspberries.