Raspberry blancmange

Ingredients

• 200 g frozen raspberries, defrosted
• 450 ml whole milk
• 300 ml double cream
• 70 g caster sugar
• 30 g cornflour
• 6 platinum-grade gelatine leaves
• 1 tsp vegetable oil
• 2 tbsp icing sugar
• 75 g fresh raspberries

Instructions

1. 1

   Sieve the defrosted raspberries, reserving the juices (keep in the fridge for serving). Put the raspberries in a food processor or blender, then blend to a purée. Strain through a sieve to remove the seeds. Transfer the raspberry purée to a saucepan and add the milk, cream, sugar and cornflour. Gradually bring to the boil. Meanwhile, put the gelatine leaves in a bowl of cold water and soak for 5-10 minutes.

2. 2

   Once boiling, whisk the raspberry mixture continuously over a medium-low heat for 5 minutes or until thick and the cornflour has cooked out. Squeeze out the water from the gelatine leaves and stir into the raspberry mixture until dissolved. Pass through a sieve, then transfer to a measuring jug for ease of pouring. Lightly grease 6 mini pudding moulds then divide the mixture evenly among them and set in the fridge overnight.

3. 3

   To serve, dip the moulds into hot water and carefully loosen around the inside edge with a small palette knife to release the blancmanges onto serving plates. Stir the icing sugar into the reserved raspberry juices until dissolved. Pool a little of the coulis around the blancmanges, then top with the fresh raspberries and an extra drizzle of the coulis.