Blancmange Bunny On Green Jelly Grass
This delightful recipe combines the creamy sweetness of white chocolate blancmange with a zesty burst of lime jelly. A perfect blend of flavors and textures that will surely satisfy your sweet tooth cravings.
— Constant Cookbook
Ingredients
- 135g tablet lime jelly
- 4 sheets leaf gelatine (6g)
- 15g cornflour
- 250ml full fat milk
- 25g caster sugar
- 1 tsp vanilla extract
- 250ml single cream
- 200g white chocolate , chopped
Instructions
- Break the lime jelly into cubes and then dissolve in 400ml boiling water. Pour into a small bowl and when cool place in the fridge to set.
- Place the leaf gelatine in a small bowl of cold water and leave to soften.
- Put the cornflour into a small saucepan and add a little of the milk and mix until smooth. Stir in the remaining milk, sugar, vanilla extract and cream. Place over a medium heat and bring slowly to the boil, stirring continuously.
- Remove the sauce from the heat. Remove the softened gelatine from the water and add to the sauce, stirring until it has dissolved. Add the white chocolate and stir until it has melted.
- Pour the mixture into a 600–700ml jelly mould. When cool, place in the fridge to set.
- To remove the blancmange, gently loosen the edge from the mould. Then lower the mould into a bowl of very hot water and hold for a few seconds. (Glass and ceramic moulds will need longer than plastic, and metal moulds need very little time.) Lift out and place the serving dish over the mould. Quickly invert and give a couple of gentle shakes until you feel the blancmange coming away.
- Break up the lime jelly with a fork and spoon around the bunny blancmange to serve.
Cook Time
5M
Prep Time
PT20M
Yield
Serves 6 adults or 8 children
Nutrition
- Calories: 286 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 9.2 grams saturated fat
- Carbohydrate Content: 32 grams carbohydrates
- Sugar Content: 31 grams sugar
- Protein Content: 5.6 grams protein
- Sodium Content: 0.1 milligram of sodium
Comments
No comments found.