Strawberry Blancmange Recipe | Chelsea Sugar
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Cooking tools:
- Saucepan
- Whisk
- Mixing bowl
- Measuring cup
- Wooden spoon
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Jelly mould
- Refrigerator
Ingredients
- 600ml whole milk
- 150g Chelsea Caster Sugar
- 4 tbsp ground almonds
- 10 gelatine leaves
- 850ml double cream
- 1.2kg hulled ripe strawberries, whizzed in a food processor and sieved to get about 900g purée
- 3 tbsp Chelsea Icing Sugar
- Crystallised violets to decorate
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