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Writer's pictureArron O'Halloran

Strawberry Blancmange - Vegetarian


Ingredients

  • 200 ml milk

  • 100 ml double cream

  • 15 g ground almonds

  • 350 g strawberries - hulled plus more to decorate

  • 1 tsp vanilla vinegar or 1/2 tsp vanilla extract

  • 50 g golden caster sugar I used vanilla sugar.

  • 2 scant tbsp agar agar

  • chocolate vinegar to serve

Instructions

  • Spray a 600ml jelly mould lightly with oil.

  • Mix the agar agar in with the milk and cream and bring to a simmer in a medium sized pan over moderate heat stirring all the while.

  • Add the almonds and simmer for 2-3 minutes or until the agar agar has dissolved. Remove from the heat.

  • Puree the strawberries, vinegar and sugar with a stick blender and sieve to remove the seeds.

  • Mix into the milk mixture, then pour into the jelly mould, filling it right to the top.

  • Cover and leave in a cool place to set overnight.

  • When ready to serve, turn out onto a plate. You may need to dip the mould into hot water to aid extraction.

  • Drizzle with chocolate vinegar, if liked and serve with strawberries.

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