My Icon Recipe
StrawBerry Blanc Manger (addapted from theyummy.co.com)
Ingrediants
1/3 Cup Cornflour
3 1/3 cup Whole Milk
1 cup Strawberry Puree (run about a quart of strawberrys through a food processor)
3 1/2 Tablespoons Fine Sugar
Vanilla Extract to taste
Blend the cornflour with the strawberry purée and bring the remaining milk to a boil. Pour the boiling milk on to the cornflour mixture, stirring all the time. Return the mixture to the heat and bring back to the boil, stirring continuously. Simmer very slowly for 5 minutes, stirring occasionally. Remove from the heat and stir in the sugar and vanilla essence to taste.
Pour the blancmange into a wetted jelly mould or bowl. Cover and leave to cool. Chill for at least 2 hours, and then unmould to serve.
There are many variations of the Blanc Manger recipe. Some call for gelatin, while others require fish skin... o_< I've found this is one of the simplest methods, with good results. This is great if you love custards and soft puddings without a very strong flavor.
Ingrediants
1/3 Cup Cornflour
3 1/3 cup Whole Milk
1 cup Strawberry Puree (run about a quart of strawberrys through a food processor)
3 1/2 Tablespoons Fine Sugar
Vanilla Extract to taste
Blend the cornflour with the strawberry purée and bring the remaining milk to a boil. Pour the boiling milk on to the cornflour mixture, stirring all the time. Return the mixture to the heat and bring back to the boil, stirring continuously. Simmer very slowly for 5 minutes, stirring occasionally. Remove from the heat and stir in the sugar and vanilla essence to taste.
Pour the blancmange into a wetted jelly mould or bowl. Cover and leave to cool. Chill for at least 2 hours, and then unmould to serve.
There are many variations of the Blanc Manger recipe. Some call for gelatin, while others require fish skin... o_< I've found this is one of the simplest methods, with good results. This is great if you love custards and soft puddings without a very strong flavor.