Description
NB: For this recipe you will need a jelly mould.
Ingredients
4 tbsp cornflour
600ml/1 pint 1fl oz full-fat milk
1 lemon, zest only
3 tbsp caster sugar
1 vanilla pod, split, seeds scraped out
4 tbsp vodka
300g/11oz fresh raspberries
Method
1. In a mixing bowl, whisk together the cornflour and 110ml/4fl oz of the milk until smooth and well combined.
2. Bring the remaining milk, the lemon zest, caster sugar and vanilla pod and seeds to the boil in a saucepan, stirring well to combine.
3. When the mixture is boiling, add the cornflour and milk mixture and stir to combine.
4. Reduce the heat slightly to a simmer and continue to cook, stirring continuously, for 2-3 minutes, or until the mixture has thickened. Remove from the heat, then stir in the vodka. Discard the vanilla pod (it can be washed, stored and re-used in another recipe).
5. Pour the mixture into a jelly mould, then chill in the fridge for two hours, or until set.
6. To serve, dip the jelly mould into a bowl of hot water to loosen the blancmange from the mould, then quickly turn it out into the centre of a serving plate. Sprinkle the raspberries around the edge of the plate.
