Scented Blancmange

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

Meaning literally “white food” in French, blancmange has been a popular dessert since medieval times.


  • 2 cups/500 ml milk
  • 1 ½ cups/150 g


  1. In a medium saucepan, scald the milk with the ground almonds and leave to infuse in a warm place for 10 minutes. Strain, pressing to extract all the milk from the almonds.
  2. Soften the gelatin and stir it into the hot milk mixture with the sugar. Transfer to a bowl and let it cool, stirring occasionally. Stir in orange flower water to taste. Chill on ice until it