MILKYBAR BLANCMANGE

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Sometimes I have really clever thoughts. Like, why is the world eating pannacotta and not blancmange? As far as I can tell they’re the same thing. Real talk.

I had never eaten a blancmange before I made this one. But I had always felt strongly that jellied milk would be the pudding for me. So, when my boyfriend’s parents bought me this spectacular beast for my birthday, it was game on blancmange…

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I made a basic recipe and added a bit of white chocolate for silliness. It tasted just like jellied Milkybar. It’s a perfectly weird and wobbly, magnificently milky thing to serve to your pals. Imagine their faces! Especially if you pop a gold cherry on top.

THE VESSEL:
My jelly mould takes about a litre of liquid.

INGREDIENTS:
7 sheets of leaf gelatine
25g cornflour
450ml semi-skimmed milk
65g caster sugar
450ml single cream
300g Milkybar buttons

THE ‘CUSTARD':
1. Let the gelatine soften in a bowl of cold water.
2. In a saucepan (off the heat), mix the cornflour with some of the milk until smooth.
3. Add the rest of the milk, the sugar and the cream.
4. Place on the heat and bring it slowly to the boil, stirring with a wooden spoon all the time.
5. When it’s thick and bubbling a little, take the pan off the heat.
6. Lift the gelatine out of the bowl with a runcible spoon and stir into the custard until it’s dissolved.
7. Tip the chocolate buttons in and stir until melted and totally combined.
8. Pour the mixture into your mould.
9. Leave to cool before you put it in the fridge for at least 6 hours.

GETTING IT OUT IN ONE PIECE:
10. Get your nerves nice and steely.
11. Loosen the top edges with the very tip of a knife.
12. Fill a basin with hot water and lower the mould into it carefully for a few seconds.
13. Rest a flat plate or tray on top and invert. Shake the mould gently until you feel the blancmange loosening.
14. If you don’t feel it dropping, you might need to re-dip. Stay calm.
15. Lift away the mould and behold.

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2 comments

  1. Pingback: Food Links, 02.04.2014 | Tangerine and Cinnamon

  2. Pingback: CUSTARD TART | SHE IS BUTTERS

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