Chelsea

celebrating 130 years 1884-2014

Strawberry Blancmange

By Chelsea Sugar
Strawberry Blancmange
12 servings
  • 0 reviews

  • Difficulty Easy
  • Prep time 8 hrs
  • Cooking time 5 mins
  • Serves
    12
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 

Method

    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.

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