Chef's Recipes

Blancmange with strawberries

Australian Gourmet Traveller recipe for blancmange with strawberries by High St Bistro in Willoughby, NSW.

  • 20 mins preparation
  • 5 mins cooking plus setting
  • Serves 8
  • Print
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
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.


  • 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)


  • 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 .