Prue Leith's Raspberry Blancmange recipe
Based on a retro classic, this blancmange is a far cry from its wobbly 1970s’ reputation – it’s a light and creamy raspberry and almond dessert, here served with buttery langues de chat...
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Cooking tools:
- Food processor
- Fine-mesh sieve
- Piping bag
- Piping nozzle
- Star piping nozzle
- Mould
- Cooling rack
- Baking sheet
- Parchment paper
- Oven
- Stove
- Microwave
- Refrigerator
- Saucepan
- Mixing bowl
- Sifter
- Fork
- Spoon
- Pitcher
- Plate
Ingredients
- 8 gelatine leaves
- 750g raspberries
- 50ml raspberry liqueur
- 25g cornflour
- 300ml whole milk
- 150g caster sugar
- 40g ground almonds
- 1 tsp almond extract
- 450ml double cream
- crystallised rose petals, to decorate
- 40g unsalted butter, softened
- 40g icing sugar
- ¼ tsp almond extract
- 1 large egg white
- 40g plain flour
- pinch of salt
- 150g good-quality white chocolate, melted
- green cocoa butter
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