Strawberry Blancmange
By Chelsea SugarPage views: 8449
-
0 reviews
-
Difficulty Easy
-
Prep time 8 hrs
-
Cooking time 5 mins
-
Serves
12
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
01.Bring the milk to a boil in a pan with the Chelsea Caster Sugar and almonds. Reduce the heat and simmer gently for 5 minutes. Remove from the heat and allow to cool a little.
02.Put the gelatine in a small bowl of cold water for 5 minutes, then squeeze out any excess water and stir into the hot milk until dissolved.
03.Mix in 600ml of the double cream and the strawberry purée, then pour into a 3 litre trifle bowl. Chill overnight until firmly set.
04.To serve, lightly whip the rest of the cream with the Chelsea Icing Sugar until it forms soft peaks, then spoon into a piping bag fitted with a medium star nozzle. Pipe cream rosettes around the edge of the bowl, then scatter with the violets. Serve immediately.
Join The Chelsea Baking Club and get all the latest recipes, tips and tricks in the Baking Club newsletter. Plus create your own recipe book and upload and show off your own amazing creations.
or
Reviews
Average Rating