Recipe: The Potting Shed’s Raspberry Blancmange
21 June 2018 / Food /
This dessert is light, refreshing, and best served al-fresco on a balmy evening with friends. Using fresh raspberries picked from our Kitchen Garden, which are at their best during the summer months, it’s one of the stars on our Potting Shed menu.
Edible flowers make this dish a picture-perfect end to an evening meal. Follow the recipe below to bring a touch of summer to your dinner party.
- 40 ripe raspberries
- 650ml milk
- 100g sugar
- 30g cornflour
- 50ml double cream
- 10ml elderflower cordial
- Edible flowers, to garnish
- In a bowl, mix the cornflour with the sugar, elderflower cordial and double cream.
- Bring the milk to the boil in a saucepan, and then remove from the heat.
- Add the cornflower mixture to the milk and re-boil.
- Simmer on a low heat for two minutes, stirring continuously, until it has thickened.
- Pour into four individual pudding moulds, and set in the fridge overnight.
- Once set, turn the blancmanges out into the serving bowl and place the raspberries around the outside.
- Garnish with edible flowers, such as violas, pansies, elderflowers, herb flowers or anything nicely perfumed but not too strong.