Chocolate Blancmange Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Cornstarch | 60 Milliliter | |
| 30 ml / 2 tbsp cocoa powder | ||
| Superfine sugar | 10 Milliliter | |
| 2 1/2 cups / 575 ml / 1 pt milk | ||
| Vanilla essence | 5 Milliliter | |
| 1/2 cup / 100 g / 4 oz butter | ||
| 12 mini chocolate Swiss rolls or devil's food cake, sliced | ||
| 400 g / 14 oz canned pears, drained | ||
| Double cream | 2/3 Cup (16 tbs), Whipped | |
Directions
In a large bowl blend together the cornflour (cornstarch), cocoa powder and sugar. Gradually stir in the milk with the vanilla essence (extract). Cook uncovered for 3 minutes, then stir and cook for a further 3 minutes or until thickened. Stir in the butter. Cool slightly.
Press the sliced Swiss roll or devil's food cake against the sides of four individual glass dishes. Chop the drained pears and spoon them into the centre. Pour on the blancmange and cover with cling film (plastic wrap) to prevent a skin forming.
Place the dish in the refrigerator to set. Remove the cling film and decorate with the whipped cream.
Press the sliced Swiss roll or devil's food cake against the sides of four individual glass dishes. Chop the drained pears and spoon them into the centre. Pour on the blancmange and cover with cling film (plastic wrap) to prevent a skin forming.
Place the dish in the refrigerator to set. Remove the cling film and decorate with the whipped cream.
Chef
