Fingers crossed the weather is finally getting warmer ( I’m almost over my near miss with the frost attacked potatoes) so I figured that lighter, healthier desserts would be a great option. Oh and I’ve got this new super cute lolly mould that I wanted to try.
Now I know blancmange is a bit old school, but this works well in moulds for the little ones or layered in glasses for a pretty grown up dessert. I’ve also used coconut milk so this version is dairy free, but feel free to sub for regular milk if you prefer. And this version is a lot cleaner fir you as it’s also refined sugar free. I’ve tried it with no sugar at all, but it’s not good- very bland and hard to swallow in fact.
Ingredients (makes 6 strawberries)
- 5 gelatine leaves soaked for 5 minutes to soften
- 600g strawberries
- 2tsp agave nectar add more to suit your taste.
- 1 pint milk of choice ( I use coconut)
- 1 heaped tbs cornflour
- Start by soaking the gelatine leaves in water to soften them.
- Blend the strawberries in your blender/ nutribullet and then pass through a fine sieve or muslin cloth to remove the pips
- Mix the cornflour with 2tbs of the milk and the agave to form a paste.
- In a pan begin heating the milk and add the cornflour paste.
- Bring to simmering point and then simmer for a few minutes until the mixture has thickened slightly. Stir the mixture constantly to prevent a lumpy mixture.
- Add the gelatine leaves, and keep stirring until they have dissolved completely.
- Take off the heat, let it cool a little and stir through about 150mls of the strawberry purée
- Put into moulds, leave to cool to room temp, then put in the fridge to set for at least 2 hours ( the longer left the better).
You can use variations for this recipe. For a dairy version use 250mls milk and 250 mls cream. Almond milk also works well in this pudding. If you are using a natural sweetner do keep tasting until you get the desired sweetness, and maple is too strong a taste in my opinion. I’m yet to experiment with coconut sugar in this but will keep you posted.