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8 gelatin leaves
450g strawberries
25g cornflour
300ml whole milk
150g caster sugar
40g ground almond flour
1/2 teaspoon almond extract
450ml double cream
50g strawberries
You also need this
food processor or fork
a sieve
a pudding mold of 750 ml
a mixer
a medium piping bag
medium star nozzle
A French blancmange made with fresh strawberries quickly turns into a pretty pink pudding. That's what we're going to make today. Start right in the morning or a day in advance, because even though the pudding is made quickly, it has to set well! If there are no mini monsters for dinner, you can make the blancmange extra tasty with a dash of strawberry liqueur.
How to make a strawberry blancmange
Soak the gelatin sheets in cold water for 5 minutes
Puree the strawberries.
Rub it through the sieve.
Stir the cornflour into a litlle milk.
Stir the remaining milk into it.
- Stir in the sugar and the almond flour as well, bring the mixture to the boil and turn the heat low
- Allow the mixture to thicken slowly for 3 to 5 minutes, then romove the pan from the heat
Squeeze the water from the gelatin then add it to the mixture.
Stir until the gelatin is dissolved then stir in the almond extract.
Stir in 300ml double cream and all of the strawberry puree.
Pour the mixture into the mold.
Place the mold in the refrigerator.
Whip the cream with some sugar.
Spoon in a pipingbag and put in the fridge.
Let the pudding set form minimal 6 hours or preferably overnight
Dip the mold briefly in hot water and and invert the mold onto a serving plate
Pipe small whipped cream rosettes around the pudding.
Place the remaining strawberries on top.
Yummie!