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Blancmange with Bay Leaves

- 02 February 2007
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Blancmange with Bay Leaves


Serves 6



  • 570ml (1 pint) milk

  • 2 bay leaves

  • 110g (4oz) caster sugar

  • 6 sheets of gelatine

Soak the gelatine sheets in cold water. Bring 275ml (½ pint) of milk to a simmer, remove from the heat and add the sugar and bay leaves. Leave to stand and infuse for ½ hour or so. Once infused, take out the bay leaves and add the remaining milk. Warm the soaked gelatine until melted and whisk into the blancmange base. Lightly grease a jelly mould and pour in the mixture or you can use individual ramekins. Refrigerate overnight if using a large jelly mould or less time for the ramekins. At this time of year delicious served with a little blackcurrant syrup.

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