Name: Brilliant blancmange
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 500.00 g strawberries; 180.00 ml cornflour; 500.00 ml milk; 250.00 ml cream; 65.00 ml sugar; 10.00 ml Sheridans gelatine; 45.00 ml water; 3.00 ml vanilla essence; 45.00 ml kirsch; 5.00 strawberries for garnishing

Recipe Disclaimer

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Ingredients (10)

500.00 g	strawberries
180.00 ml	cornflour
500.00 ml	milk
250.00 ml	cream
65.00 ml	sugar
10.00 ml	Sheridans gelatine
45.00 ml	water
3.00 ml	vanilla — essence
45.00 ml	kirsch
5.00	strawberries — for garnishing

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Method:

Step 1:
Blend strawberries to a purée. Add
cornflour and continue to blend.

Step 2:
Add sugar to milk and cream and bring to the boil, making
sure sugar dissolves. Pour boiling milk over strawberry mixture, stirring all the time. Return mixture to the heat and bring back to the boil,
stirring continuously.

Step 3:
Simmer slowly for 5 minutes, stirring occasionally. Remove from heat and stir in gelatine, vanilla essence and Kirsch. Prepare gelatine by mixing it with a little cold water in a small bowl. Place this bowl in a larger one filled halfway up with hot water, and leave until gelatine has dissolved.

Step 4:
Pour mixture into a wet jelly mould or bowl. Cover and leave to cool. Chill for at least 2 hours. Unmould to serve