Chocolate Blancmange

1. 1

   1. Blend the cornflour to a smooth paste with 30 ml (2 tbsp) of the milk.

2. 2

   2. Boil the remaining milk and add itto the paste, stirring well.

3. 3

   3. Return the mixture to the pan and bring to the boil, stirring all the time, until the mixture thickens and cook for a further 3 minutes. Add sugar and chocolate to taste.

4. 4

   4. Pour into a 600 ml (1 pint) dampened jelly mould and leave for several hours until set. Turn out to serve with fresh fruit.

* Per serving · 4 servings · Values may vary.

No additional tips available.