All kinds of fruit reduced to a purée can be used in the preparation of these blancmanges. Use equal quantities of the fruit purée and the mixture as given for French Blancmange, and keeping the amount of gelatine the same.
These blancmanges take the name of the fruit used e.g. strawberry, raspberry, apricot or peach blancmange.
Blancmanges with liqueur are made in the same way using