Blancmange

1. 1

   Grease a mould and set aside.

2. 2

   Dissolve the agar agar or the gelatine in a little warm water.

3. 3

   Cool.

4. 4

   Mix this into the milk and then put on the flame for a few minutes till the milk thickens a little.

5. 5

   Stir continuously.

6. 6

   Add the cocoa/ or any other colour and the sugar and mix.

7. 7

   Take off the flame and add the essence.

8. 8

   Pour into the mould and refrigerate till set.

9. 9

   Invert onto serving plate and garnish with your choice of garnish.

10. 10

    Great dessert which is light and not too sweet (at least when I make it).

* Per serving · 4 servings · Values may vary.

No additional tips available.