Recipe: Rose blancmange

Rose blancmange

Serves 6

  • 6 gelatine leaves such as Dr Oetker
  • 500ml • 18fl oz full-cream milk
  • 150g • 5oz white caster sugar
  • 1 tsp rosewater or to taste
  • 300ml • ½ pt whipping cream
  • groundnut or vegetable oil for the mould
  • fresh or crystallised rose petals or
  • sugar rose decorations see Finishing Touch
  1. Have ready a 1 litre • 1¾ pt bowl or pretty jelly mould. Cut the gelatine into broad strips and place it in a medium bowl. Cover with cold water, soak for 5 minutes, then drain and place in a large bowl. 
  2. At the same time, bring the milk to the boil in a small saucepan, pour this over the drained gelatine and stir to dissolve, then add the sugar and again stir to dissolve, and then stir in the rosewater and the cream. Cover the surface with clingfilm and leave to cool. Brush the bowl or jelly mould with a little oil, pour in the milk mixture, and then cover and chill overnight until set.
    To serve, briefly dip the mould into hot water, run a knife around the top edge, place a plate on top and invert it. Tidy with kitchen paper if necessary and decorate with roses.  

FINISHING TOUCH Use bought decorations or make your own crystallised petals the day before. Lay out unsprayed petals on a work surface and very lightly paint one side with a little egg white. Sift over an even layer of white caster sugar until the petals appear frosted. Repeat with the other side, lay the petals on a rack and leave for several hours or overnight in a warm draughty spot (a fan oven with a defrost setting is ideal).

First published in YOU, Mail on Sunday


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