Big Kids’ Raspberry Blancmange

A fun raspberry dessert made with fresh purée, cream, and gelatine, molded into shapes and served with extra fruit.

Dessert Fruit Pudding Gluten Free Raspberry

Estimated Nutrition

Calories

546.3

kcal / serving

2185 kcal total

Carbs

52.8g

per serving

211.2 g total

Fat

34.9g

per serving

139.6 g total

Protein

6.1g

per serving

24.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Icing Sugar

tbsp

Cornflour

heaped

tsp

Vanilla Extract

Dairy

250

Full-Fat Milk

250

Double Cream

Fruits

750

Raspberry

fresh

NutsSeeds

sprigs

Lemon Verbena

leaves only, for decoration

Other

piece

Gelatine Leaf

Method

Invert moulds onto plates using hot water to loosen and serve with remaining purée and berries.

Pour the mixture into moulds and chill for at least 4 hours.

Whisk in the double cream and 150ml of the raspberry purée.

Simmer for two minutes, add squeezed gelatine, and stir until dissolved.

Stir in the remaining milk and vanilla then heat in a saucepan until simmering.

Whisk cornflour, remaining icing sugar, and 75ml of milk into a paste.

Purée 600g of raspberries with most of the icing sugar and strain through a sieve.

Soak the gelatine leaves in cold water until softened.