Raspberry blancmange
Prep time: 20 minsTotal time: 
Raspberry blancmange
This raspberry blancmange recipe by pro chef Lisa Goodwin-Allen is super nostalgic. If you’re not a fan of raspberries, you can use other soft fruits instead
Prep time: 20 minsTotal time: 
Lisa Goodwin-Allen
Lisa Goodwin-Allen is a British chef best known for leading the kitchen at Northcote in Lancashire, where she is now chef patron. As well as her new role as culinary director at Rosi at The Beaumont hotel in London, she is a regular on TV and has been a judge on MasterChef and Great British Menu.
Lisa Goodwin-Allen
Lisa Goodwin-Allen is a British chef best known for leading the kitchen at Northcote in Lancashire, where she is now chef patron. As well as her new role as culinary director at Rosi at The Beaumont hotel in London, she is a regular on TV and has been a judge on MasterChef and Great British Menu.
Ingredients
- 200g frozen raspberries, defrosted
- 450ml whole milk
- 300ml double cream
- 70g caster sugar
- 30g cornflour
- 6 platinum-grade gelatine leaves
- 1 tsp vegetable oil
To serve
- 2 tbsp icing sugar
- 75g fresh raspberries
Step by step
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Sieve the defrosted raspberries, reserving the juices (keep in the fridge for serving). Put the raspberries in a food processor or blender, then blend to a purée. Strain through a sieve to remove the seeds. Transfer the raspberry purée to a saucepan and add the milk, cream, sugar and cornflour. Gradually bring to the boil. Meanwhile, put the gelatine leaves in a bowl of cold water and soak for 5-10 minutes.
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Once boiling, whisk the raspberry mixture continuously over a medium-low heat for 5 minutes or until thick and the cornflour has cooked out. Squeeze out the water from the gelatine leaves and stir into the raspberry mixture until dissolved. Pass through a sieve, then transfer to a measuring jug for ease of pouring. Lightly grease 6 mini pudding moulds then divide the mixture evenly among them and set in the fridge overnight.
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To serve, dip the moulds into hot water and carefully loosen around the inside edge with a small palette knife to release the blancmanges onto serving plates. Stir the icing sugar into the reserved raspberry juices until dissolved. Pool a little of the coulis around the blancmanges, then top with the fresh raspberries and an extra drizzle of the coulis.
