Name: Blancmange with strawberries
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8
Ingredients: 320 ml milk; 95 gm marzipan, coarsely crumbled; 55 gm caster sugar (¼ cup); 1 vanilla bean, split and seeds scraped; 2 titanium-strength gelatine leaves, softened in cold water for 5 minutes; 250 ml pouring cream, whisked to soft peaks (1 cup); 250 gm strawberries (about 1 punnet), cut into quarters; Strawberry sauce; 900 gm strawberries (about 4 punnets), trimmed; Juice of ½ lemon; 40 gm pure icing sugar (¼ cup)

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

Melanie Steele, via email

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

320 ml milk

95 gm marzipan, coarsely crumbled

55 gm caster sugar (¼ cup)

1 vanilla bean, split and seeds scraped

2 titanium-strength gelatine leaves, softened in cold water for 5 minutes

250 ml pouring cream, whisked to soft peaks (1 cup)

250 gm strawberries (about 1 punnet), cut into quarters

Strawberry sauce

900 gm strawberries (about 4 punnets), trimmed

Juice of ½ lemon

40 gm pure icing sugar (¼ cup)

Method

Main

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 .
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Geraldine Muñoz

Ingredients

Method

Main

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