• 4servings
  • 90minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsC, E
MineralsCopper, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 300 ml milk

  2. 2 sheets leaf gelatine

  3. 1/2 lemon , zest only

  4. 15 g ground almonds

  5. 105 g sugar cubes

  6. 850 ml double cream

  7. Maraschino liqueur

  8. maraschino cherries

  9. pink rose petals

  10. whipped cream

Instructions Jump to Ingredients ↑

  1. Pour the milk into a saucepan and bring to scalding point. Add the lemon rind and sugar, and leave on one side for about an hour.

  2. Stir in the almonds and bring to the boil.

  3. Strain the mixture into a jug and add the cream , liqueur and soaked gelatine.

  4. Leave the mixture to cool, stirring occasionally. Pour into an oiled mould, leaving any sediment behind in the jug.

  5. Leave until set and then turn out the blancmange onto a serving plate.

  6. Decorate with maraschino cherries, rose petals and whipped cream.


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