I recently bought a lovely antique ceramic jelly mould which I thought would be good for a three layer blancmange
To create this blancmange I used cherry juice, milk and purple grape juice. I also used red and blue food colour to get the correct colours.
Recipe
To make a blancmange I heat up the fruit juice in a pan, mix cornflour with some cold juice to a paste then add it to the warm juice. As it heats up it will thicken. To make it richer you can add in a teaspoon of margarine and melt it in. Don't boil it but make sure you heat it up enough so the cornflour will thicken the mix.
I created each layer this way, adding red food colour and blue food colour as needed. I made the first layer and chilled it in the mould until set. Then added in the milk layer and then the blue layer. I left it to completely set overnight in the fridge.
To unmould it I gently eased the top of the blancmange away from the edges, and used a small slim skewer to get further down the mould. I inverted it onto a plate and after a few seconds gravity did the rest and luckily it all came out whole!
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