An easy dessert recipe I made for our BBQ party. You can alternate the colour according to your theme, I made it blue/white & red to go with our British themed party.
Ingredients:
For the Blancmange layer
4-5 sheets of gelatin
15g cornflour
300ml milk
50g caster sugar
300ml single cream
200g white chocolate
Blue food colour
For the Vanilla cream layer
600 ml double cream
80-100g condensed milk
2-3 tsp vanilla essence
For the Jelly layer
1-2 packets of strawberry Jelly crystals
Method:
1. Soften the gelatin in cold water. In a saucepan, mix cornflour in little milk, once it has dissolved add rest of the milk.
2. Add sugar and cream, heat slowly and bring to a boil. Stir continuously with a wooden spoon, until thick and beginning to boil up.
3. Mix the softened gelatin into the boiling cream mixture, stir well until dissolved. Add the chocolate and stir frequently. Add blue food colour and mix well. Leave to cool. Pour into the moulds. Keep refrigerated until set, before you pour next layer.
4. In a bowl whisk the double cream until it thickens and forms peaks. Add the condensed milk and vanilla essence. Pour into the mould once the blancmange layer is set. Keep back into the fridge to set.
5. Prepare the jelly according to the packet instructions. Allow to cool. Once the dessert in mould is set add the jelly slowly to each mould and refrigerate. Serve chilled.
Ingredients:
For the Blancmange layer
4-5 sheets of gelatin
15g cornflour
300ml milk
50g caster sugar
300ml single cream
200g white chocolate
Blue food colour
For the Vanilla cream layer
600 ml double cream
80-100g condensed milk
2-3 tsp vanilla essence
For the Jelly layer
1-2 packets of strawberry Jelly crystals
Method:
1. Soften the gelatin in cold water. In a saucepan, mix cornflour in little milk, once it has dissolved add rest of the milk.
2. Add sugar and cream, heat slowly and bring to a boil. Stir continuously with a wooden spoon, until thick and beginning to boil up.
3. Mix the softened gelatin into the boiling cream mixture, stir well until dissolved. Add the chocolate and stir frequently. Add blue food colour and mix well. Leave to cool. Pour into the moulds. Keep refrigerated until set, before you pour next layer.
4. In a bowl whisk the double cream until it thickens and forms peaks. Add the condensed milk and vanilla essence. Pour into the mould once the blancmange layer is set. Keep back into the fridge to set.
5. Prepare the jelly according to the packet instructions. Allow to cool. Once the dessert in mould is set add the jelly slowly to each mould and refrigerate. Serve chilled.
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