White Chocolate Blancmange #GBBOBloggers2018
KayCee was excited when she heard it was desserts week and asked if she could make this week’s recipe. Then she watched GBBO and wasn’t interested in making any of those desserts so Ant made white chocolate blancmange 🙂 He didn’t make the accompanying biscuits because I’ve been busy working on the Christmas cookie recipes for December blog posts and we have far to many biscuits in this house as it is!
We don’t have a big mould so we used some individual jelly moulds I bought ages ago and never used!
White Chocolate Blancmange
- 4 sheets of leaf gelatine (6g)
- 15g cornflour
- 250ml full-fat milk
- 25g caster sugar
- 250ml single cream
- 1 tsp vanilla extract
- 200g white chocolate
- Place the leaf gelatine in a small bowl of cold water and leave to soften.
- Put the cornflour into a small saucepan and add a little of the milk and mix until smooth. Stir in the remaining milk, sugar, vanilla extract and cream. Place over a medium heat and bring slowly to the boil, stirring continuously.
- Remove the sauce from the heat. Remove the softened gelatine from the water and add to the sauce, stirring until it has dissolved. Add the white chocolate and stir until it has melted.
- Pour the mixture into a 600–700ml jelly mould. When cool, place in the fridge to set.
- To remove the blancmange, gently loosen the edge from the mould. Then lower the mould into a bowl of very hot water and hold for a few seconds. (Glass and ceramic moulds will need longer than plastic, and metal moulds need very little time.) Lift out and place the serving dish over the mould. Quickly invert and give a couple of gentle shakes until you feel the blancmange coming away.
I’m very glad Ant made individual portions because it’s really delicious and I know I’d struggle to not have more than my fair share if it were one big dessert!
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