Delight of Raspberries

Mix the cornflour with a little cold milk. Add the sugar to the rest of the milk and bring to the boil. Pour half the boiling milk on to the cornflour paste, stirring well, then pour it back into the pan with the remaining milk. Boil for 3 minutes, holding the pan above the heat to avoid the mixture sticking. Allow the mixture to cool for 10 minutes and then stir in the double cream, beating well. Leave till quite cool and almost set.


  • cups (6 dl) milk
  • cup (45 g) cornflour
  • ¼ cup (30 g) castor sugar
  • cups (3 dl) double cream plus
  • cup (1.5 dl) whipped cream
  • 1 to 2 pots raspberry jelly
  • 1 oz (30 g) angelica


Meanwhile, turn out 1 or 2 pots of raspberry jelly and cut in thin slices. Lay 1 slice in the bottom of each individual cocotte dish and 4 half-slices up the sides. Spoon in the blancmange and chill for at least 1 hour, or overnight if more convenient.

Turn out the Delight on to a large flat serving dish. Decorate each sparkling red jelly with a blob of whipped cream and lay thin strips of angelica between the little moulds.