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Strawberry Blancmange
Strawberry Blancmange

Strawberry Blancmange

8 hours
5 mins
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  • Ingredients
  • Method


  • 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 tbspChelsea Icing Sugar
  • Crystallised violets to decorate 

Chelsea Products in Recipe

Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
Icing Sugar

Icing Sugar

Icing sugar can also be...

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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.
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.
Mix in 600ml of the double cream and the strawberry purée, then pour into a 3 litre trifle bowl. Chill overnight until firmly set.
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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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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