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Blancmange with strawberries

Blancmange with strawberries

“I loved the blancmange at Willoughby’s High St Bistro and would really appreciate if you would publish the recipe.”
Melanie Steele, via email

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Blancmange with strawberries

Serves 8
Cooking Time Prep time 20 mins, cook 5 mins (plus setting)
320 ml   milk
95 gm   marzipan, coarsely crumbled
55 gm (¼ cup)   caster sugar
1   vanilla bean, split and seeds scraped
2   titanium-strength gelatine leaves, softened in cold water for 5 minutes
250 ml (1 cup)   pouring cream, whisked to soft peaks
250 gm   strawberries (about 1 punnet), cut into quarters
Strawberry sauce
900 gm   strawberries (about 4 punnets), trimmed
Juice   of ½ lemon
40 gm (¼ cup)   pure icing sugar


1 For strawberry sauce, blend strawberries, lemon juice and icing sugar in a blender until smooth. Divide half the sauce (reserve remaining) among eight 300ml serving glasses and refrigerate until required.
2 Combine milk, marzipan, sugar and vanilla bean and seeds in a saucepan, bring to the simmer over medium heat, stirring to dissolve sugar and marzipan, then remove from heat. Squeeze gelatine to remove excess water then add to milk mixture and stir to combine. Strain through a fine sieve into a stainless steel bowl placed over ice and stir until cold and starting to thicken. Fold in whipped cream and spoon into glasses. Refrigerate until set (3-4 hours), top with remaining strawberry sauce and strawberries and serve.

This recipe is from the January 2013 issue of Australian Gourmet Traveller.

RECIPE High St Bistro, Willoughby, NSW PHOTOGRAPHY Ben Dearnley STYLING Geraldine Munoz


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