Lemony Blancmange with Strawberry Sauce
Servings: 5
Ingredients
Strawberry Sauce
- 1 lb fresh strawberries rinsed, hulled and sliced
- ½ cup cane sugar
- juice of 1 lemon
Lemon Blancmange
- 2 cups whole milk
- ½ cup water
- 1 lemon, zested
- 3 tbsp cane sugar
- ¼ tsp vanilla extract
- 1 tsp agar agar powder
Instructions
Strawberry Sauce
- Heat medium sized sauce pan over medium heat. Add strawberries and stir in sugar and lemon juice.
- Once strawberries start to breakdown, reduce heat to low and simmer for 25-27 minutes stirring occasionally. Remove from heat and let cool.
Lemon Blancmange
- Lightly butter the gelatin mold/ramekins or use some water to wet the mold/ramekin and set aside.
- Place a small sauce pan over low heat, add milk and stir in sugar, vanilla extract and lemon zest. When the sugar has completely dissolved, turn off heat and set aside.
- Heat another sauce pan over medium heat. Add water and stir in Agar Agar powder. Whisk the Agar Agar mixture to prevent it from hardening. Once the mixture starts to simmer, reduce heat to low then whisk continuously for 2 minutes. Turn off heat and add milk mixture to Agar Agar, whisk until well combined.
- While the mixture is still warm, transfer to individual gelatin molds/ramekin cups. Once the contents cool down, place plastic wrap and chill in the fridge*.
- Unmold* the chilled blancmange and serve with strawberry sauce.
Notes
*Agar Agar sets fairly quickly (25-30 minutes) and your blancmanges will start to get firm as it cools in the mold or ramekin cups.
*To unmold, place your mold or cups in about 2 inches of warm water and leave for 5-6 minutes. If that does not loosen the blancmange, Insert a tip of tooth pick or small knife (wet the blade) in the edge of the blancmange. Place a small plate over the mold, turn it over and the blanc mange should come off and onto your plate.