Pearce Duff Strawberry Raspberry Chocolate and Vanilla Blancmange 146 g

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Don’t skip making the slurry—otherwise, you make end up with an uneven mix of cornstarch, and you’ll end up with lumpy blancmange.

This recipe is part of my Bold Baking Worldwide series. You should try the last three recipes, Portuguese Custard Tarts, Maamoul, and Bananas Foster, too! You can store any leftover blancmange in the refrigerator for up to 3 days. Be sure to cover it well! Make More Fine DessertsUse a Whisk– Use a whisk instead of a spoon to stir the blancmange as this will reduce the risk of lumps. This also works for other milk-based puddings, custards or white sauces like bechamel.

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. Cornstarch Slurry – Always use cold milk or water when making the slurry as this stops the cornstarch clumping when poured into the rest of the warmed milk.Milk– We usually use whole milk / full cream dairy milk. Sub with almond milk for a dairy free option. Hey we’re Sarah & Laura – here to inspire you with fresh new food ideas gathered from our favourite Asian, European and Australian cuisines. We also educate food bloggers about Keyword Research and Google Analytics.