Traditional jelly and blancmange recipe

Traditional Jelly and Blancmange recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This traditional jelly and blancmange recipe is a classic dessert that has been enjoyed for generations. Made with simple ingredients like gelatin, sugar, and milk, it is a delightful treat that is both creamy and refreshing. The recipe provides step-by-step instructions to create a smooth and velvety blancmange, topped with a vibrant jelly layer. Perfect for special occasions or as a sweet ending to any meal, this recipe is sure to impress your guests.

Keywords: traditional, jelly, blancmange, dessert, recipe

Traditional jelly and blancmange recipe details

Traditional jelly and blancmange recipe, recipe Rating: 4.7
Number of votes:118 

Ingredients

	For the blancmange:
450 ml	whole milk
40 g	caster sugar
80 g	ground almonds
6 leaves	gelatine
340 ml	double cream
5 tbsp	white rum
1 tsp	vanilla essence
	For the jelly:
1 ¼ kg	red berry fruits, red currants, black currants, raspberries, blackberries
2 tbsp	caster sugar per 300ml fruit juice
10 leaves	gelatine
1 shot(s)	fruit brandy

Instructions

For the blancmange:
Put the vanilla into a saucepan with the milk, caster sugar and ground almonds and bring to the boil. Reduce the heat to a simmer and stir for 10 minutes. Remove from the heat and set aside to cool slightly.

Pass the almond milk through a fine sieve to remove the nuts and set aside to use elsewhere.

To the cooling milk add the cream, and rum and mix well.
Meanwhile, place the gelatine leaves in a shallow dish, pour over cold water and leave to soak for about 5 minutes, until soft. Squeeze the water from the leaves and place in a large micro-waveable bowl. Microwave on full power for 20 seconds to completely melt gelatine.

Pour the mixed milk into the bowl onto the melted gelatine and mix well with a whisk to distribute the gelatine and pour the complete blancmange into a wetted mould and set aside to cool. Cover with cling film, transfer to the fridge and allow to set and chill for 4 hours or overnight.

For the jelly:
Place fruit into a pan and bring to a gentle boil for about 10 minutes to release the juice.

Pour into a jelly bag and leave to drip for about 30 minutes to collect the juice. Do NOT squeeze the bag, as it will make the jelly cloudy. Measure the juice and add 2 tablespoons of sugar per 300ml of juice, and stir until completely dissolved. Taste to ensure balance of sharp to sweet and add more sugar to taste, if necessary. Allow to cool.

Meanwhile, place the gelatine leaves in a shallow dish, pour over cold water and leave to soak for about 5 minutes, until soft. Squeeze the water from the leaves and place in a large micro-waveable bowl. Microwave on full power for 20 seconds to completely melt gelatine.

Pour the cooled fruit juice into the bowl onto the melted gelatine and mix well with a whisk to distribute the gelatine and pour the jelly mixture into a bowl and set aside to cool. Cover with cling film, transfer to the fridge and allow to set and chill for 4 hours or overnight

To serve:
When ready to serve, bring blancmange up to room temperature, then dip the mould very briefly in hot water to loosen. Turn out onto a plate and serve decorated with edible fruit or flowers, such as pansies and nasturtiums. Spoon the jelly around the blancmange.

Preparation time:
ca. 40 min
Grade of difficulty:
medium
Calories per portion:
n/a