Blancmanger or Milk Jelly

This has nothing to do with those horrid desserts made with cornflour that were common in home cookery books of the 1930s-50s. True blancmanger, literally ‘white to eat’, is an ancient recipe from the French region of Provence consisting of sweetened almond milk bound with gelatine and lightened with softly whipped cream. Raspberries or Raspberry Coulis make the perfect partner.