Classic Raspberry Blancmange Recipe
Prep Time:
10 minutes
Cook Time:
10 minutes
Servings:
8 slices
Ingredients
  • 5 1/2 cups fresh raspberries
  • 3 tablespoons + 2 teaspoons gelatin powder
  • 2 tablespoons all-purpose flour
  • ¾ cup milk
  • ¾ cup + 2 tablespoons caster sugar
  • 2/3 cup almond meal
  • 2 cups heavy cream
  • 1 1/2 teaspoons vanilla extract
Directions
  1. Blitz the raspberries in a food processor or blender.
  2. Sieve the raspberry puree to remove the seeds. Discard the seeds and set the juice aside.
  3. Follow the instructions on the gelatin powder packet to prepare it. Or, add 1 1/2 cups of boiled water to a bowl, add the gelatin powder, and whisk vigorously until the powder has completely dissolved. Set aside.
  4. Add the flour, milk, caster sugar, and almond meal to a large saucepan. Heat on a medium temperature, stirring frequently, until boiling. Allow to boil for another 2-3 minutes, continuing to stir the mixture as it bubbles.
  5. Remove the pan from the heat and add the heavy cream, vanilla extract, and raspberry juice. Stir until well combined.
  6. Add the prepared gelatin mixture and whisk everything thoroughly to combine.
  7. Pour the mixture into a large gelatin mold pan and place in the fridge to set for at least 6 hours, but preferably overnight.
  8. To remove the blancmange from the mold, dip the mold in a large bowl of hot water for about 10 seconds. Then flip it upside down onto a plate and gently lift the mold away.
  9. Decorate with extra fresh raspberries (optional).