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Vanilla Blancmange with Raspberries

A comforting and elegant dessert, this vanilla blancmange topped with fresh raspberries captures the warmth of family gatherings and cherished memories.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 8 hours
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American, French
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Blancmange
  • 1 tsp vegetable oil For greasing the bundt pan
  • 290 g caster sugar Reserve 2 tablespoons for later use
  • 12 sheets gelatine Soaked in cold water
  • 35 g cornflour To thicken the mixture
  • 1.5 L milk Used in the mixture
  • 2 tsp vanilla essence Flavoring for the blancmange
  • 200 ml thickened cream For serving
  • Raspberries To serve on top

Method
 

Preparation
  1. Grease a 2-litre bundt pan with vegetable oil.
  2. Reserve 2 tablespoons of sugar in a small bowl.
  3. Soak the gelatine sheets in a bowl of cold water for 8 to 10 minutes.
  4. In a small bowl, mix the cornflour with 1/4 cup of the milk until smooth.
Cooking
  1. In a large saucepan, combine the remaining milk, the cornflour mixture, vanilla essence, and remaining sugar. Stir constantly over medium-high heat for about 8 to 10 minutes until thickened.
  2. Remove from heat and fold in the softened gelatine sheets until dissolved.
  3. Pour the mixture into the prepared pan and cool before refrigerating for at least 8 hours to set.
Serving
  1. Before serving, dip the bundt pan in hot water for 10 seconds to help release the blancmange.
  2. Whip the cream with the reserved sugar until stiff peaks form and pipe around the base. Top with raspberries.

Notes

Keep leftovers tightly wrapped in the refrigerator. Flavors improve after a day, but serve at room temperature.