Of early French origin, blancmange was made with almond milk and gelatine, literally white food. However, today we use ordinary milk and cornflour and add flavourings to our taste.
Chocolate dark 60g (chopped)
Cornflour 1/3 cup Milk 2 1/2 cups s in a Castor sugar 2 tbs.
Vanilla essence 1 tsp.
Place chocolate in heat proof bowl, place over pan of simmering water, 1, stir chocolate until melted, cool for five minutes. Blend cornflour with 7 1/2 cup of the milk in the bowl. Add remaining milk to pan with 1, sugar, stir until nearly boiling. Remove from heat, stir cornflour mixture into milk mixture. Cook, stirring, until mixture boils and thickens. Remove from heat, stir in chocolate and essence, stir until NGE smooth. Pour into 4 glasses ( 1 cup capacity), cover, cool. Refrigerate blancmange for several hours or overnight. Serve with cream and ne, chocolate curls, if desired.