Apricot Blancmange

1. 1

   Combine the cornflour with a little of the milk to form a smooth paste.

2. 2

   Place the remaining milk into a medium saucepan with the sugar.

3. 3

   Bring to the boil, stirring.

4. 4

   Remove from the heat and stirm in the cornflour.

5. 5

   Return to the heat, stirring until mixture boils and thickens.

6. 6

   Remove from the heat.

7. 7

   Stir in the vanilla and pureed apricots.

8. 8

   Pour into 6 x 1/2 cup moulds and refrigerate until firm.

9. 9

   When ready to serve, loosen edges and un-mould onto a serving plate.

10. 10

    Serve with extra canned apricots if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.