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Post by Sylvia on Oct 19, 2009 17:00:12 GMT -6
I think this Dessert is popular mostly in the UK, but I do remember something similar, but much sweeter in Saudi Arabia. These old fashioned desserts are making a big comeback here in Scotland.
Have you got one of those wonderful old jelly moulds that belonged to your Mum or even your Granny. This is a recipe that looks just great when turned out from your favourite mould.
Chocolate Blancmange
serves 4 4 level Tbsp/60 ml cornflour 1 pint/568 ml milk 2 oz/50g melted chocolate 3 Tbsp/45ml sugar
Blend the cornflour to a smooth paste with 30 ml (2 Tbsp) of the milk.
Boil the remaining milk and add it to the paste, stirring well.
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.
Pour into a 1 pint/600 ml dampened jelly mould and leave for several hours until set. Turn out to serve with fresh fruit.
(I love this with fresh strawberries and decorated with chocolate flake strands, not only does it taste great, but looks wonderful too).
Sylvia
*I tried this pud again and added a tsp of instant coffe at this stage, pleasant and chocolate and coffee really compliment one another. It's keeping the DH happy, that's all the matters.
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Post by dennydustin on Mar 6, 2012 0:55:33 GMT -6
You have provided exactly what I am looking for the best recipe for Chocolate Blancmange. Thanks!
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