Rose and Raspberry–Infused Blancmange

Rose and Raspberry–Infused Blancmange

This gorgeous Rose and Raspberry–Infused Blancmange is a delectable treat.

Rose and Raspberry–Infused Blancmange
Makes 1 (10-cup) mould or 10 (1-cup) moulds
  • 4 cups heavy whipping cream, divided
  • 2 cups milk
  • 1 cup sugar
  • 1 teaspoon vanilla bean paste*
  • 2 cups fresh raspberries
  • ¼ teaspoon rose water
  • ⅛ teaspoon salt
  • 1 (.25-ounce) envelope unflavored gelatin
  • ⅓ cup confectioners’ sugar
  • Garnish: edible flowers
  1. In a medium saucepan over medium heat, combine 1 cup cream, milk, sugar, vanilla bean paste, raspberries, rose water, and salt. Bring to a boil; remove from heat, and strain, pressing solids to release liquid. Discard solids. Cool liquid completely. Transfer to a storage container; cover with plastic wrap, and refrigerate for 6 hours, or overnight.
  2. Transfer ½ cup cream mixture to a small bowl. Sprinkle with gelatin, and allow it to soften, about 5 minutes.
  3. In a medium saucepan over medium-high heat, bring remaining cream mixture to a boil; reduce heat, and add gelatin mixture, whisking until gelatin is dissolved, about 2 minutes. Strain mixture into a stainless-steel bowl placed in an ice-water bath, stirring occasionally, for about 15 minutes.
  4. In a large bowl and using a mixer at high speed, beat remaining 3 cups cream and confectioners’ sugar until soft peaks form, about 3 minutes. Add gelatin mixture; beat at lowest speed until combined. Pour mixture into a 10-cup silicone mould or into 10 (1-cup) moulds. Cover with plastic wrap, and refrigerate for 6 hours, or overnight.
  5. To unmould, gently run a knife around the inside edges of the mould to separate gelatin from the sides. Set mould in lukewarm water for 30 seconds. Invert mould onto a serving platter, and gently jiggle until gelatin releases. Garnish with edible flowers, if desired.
*Vanilla bean paste is made by infusing vanilla beans in a syrup made with sugar, water, and some type of thickener. It is available at specialty-foods stores and can be used in place of vanilla extract.

For more recipes featuring berries, see “Elegant English Berry Puddings” on page 36 of the July/August 2011 issue of Victoria


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