Ingredients
Blancmange
- milk, Full cream 1.2 litres
- 8 level tablespoons sugar
- 6 tablespoons cornflour
- 4 tablespoons cocoa, Good quality Dutch is best
- dash Vanilla Essence/Extract
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Place all ingredients into TM bowl. Blend on speed 6 for 10 seconds. Set to 100 degrees speed 4 until it reaches full temperature then turn down to 50 and cook for an extra five minutes. Pour into wet moulds and refridgerate until set, about 4-5 hours or overnight. Turn out onto plate and serve with a little whipped cream.
Blancmange
Tip
Blancmange is an ancient recipe dating back to the middle ages. Vanilla blancmange can be made by leaving out the cocoa. Flavour with licquer such as Irish cream Tia Maria or Malibu. Serve with poached fruit.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
The taste was good but way too runny and still didn't set, even after 24 hours. Having said that, I did one batch in a big bowl rather than smaller wet moulds so maybe that was the reason. Also, the recipe did specify level tablespoons for the sugar but didn't specify anything for the tablespoons of cornflour and cacoa so I followed on by only using level tablespoons for the cornflour and cacoa. Maybe they should have been heaped as the blancmange was also a little bit pale. In the cooking part it took 9 mins and 34 seconds to reach 100 degrees. I would try this again as it was nice and easy. Thank you.
Congratulations to you! A great recipe, thanks for sharing. Kind Regards Anne