Who knew that blancmange could be so delicious? Actually I had a sneaking suspicion it was delicious as I remember being fond of it when young: a blancmange rabbit surrounded by green jelly ‘grass’ – surely the stuff of every seventies / eighties child’s diet?
But this raspberry blancmange, recipe courtesy of Prue Leith, is suited to more mature tastes.
A deliciously fresh and creamy raspberry blancmange, perfect for a dinner party dessert with just a little wobble! #GBBO Share on XI won’t replicate the recipe for you on here as I followed this one exactly, except to exclude the ground almonds and almond extract (replacing the latter with vanilla extract). If you don’t have raspberry liquor in the house then don’t worry, you can’t taste it in the final raspberry blancmange so I’d recommend leaving it out.
As fresh raspberries are so pricey at the moment, I used two bags of frozen raspberries (800g in total) which I had thawed before blitzing, and these worked very well.
The sharpness of the raspberries is tempered by the smooth sweetness of the sugar and cream. As Prue said in the Bake Off, the raspberry blancmange is actually like a panna cotta, and I agree. I’d re-use these flavours to make a panna cotta (the colour is fantastic), or a delicious raspberry ice cream.
Just don’t accidentally tell your two year old son that the raspberry blancmange is Peppa Pig flavoured!
Why did you leave the ground almonds and almond extract out? That is what makes this recipe like the authentic origins of blancmange, from Persia. I made it yesterday (to the full recipe), with the only difference that I added a slight hint of rose water (also very Middle Eastern), and as raspberries are part of the rose (Rubus) family, it just compliments that flavour without overpowering it.
Personal taste- I hate almond extract!