Monday, 2 February 2009

Vanilla blancmange with Saffron syrup

Following on from my recent post about winning a new cook book, I made at the weekend the Vanilla blancmange with Saffron syrup, from A Passion for Puddings by Phil Vickery.

Not the most attractive of pictures! I wanted to make, as per the recipe, in single servings but I was outnumbered by the boys who wanted one big pudding, cue mums old tupperware jelly mould! To serve it wasn't so practical...

The blancmange was really lovely and creamy, if a little sweet, and the sauce looked oddly like irn-bru (!), its nice, slightly unusual and I thought I had a sweet tooth...but this was too sugary for me! Will probably make the blancmange again but not with the syrup! The recipe calls for saffron threads but I used a sachet of Zafferano, a gift bought back from Italy, this is also possibly why mine looked distinctly like the irn-bru as it turned out to be ground, rather than stamens!

Here's the recipe if anyone fancies a sugar high for the rest of the week!


1 tin condensed milk (397g)
284ml whipping cream (I had to use Elmlea double as thats all they had!), lightly whipped
4 gelatine leaves
1 vanilla pod
300ml water


1 lemon, juiced
large pinch saffron stems
225ml cold water
200g caster sugar

1) Place the condensed milk and water into a saucepan, scrape the vanilla pod and add the seeds to the mix and bring to the boil, meanwhile cover the gelatine leaves in cold water

2) Once it has come to the boil, remove from heat and cool down, when cold enough place in fridge for 45 minutes

3) Gently whip the cream, I put mine in the Kenwood chef for about 3 mins with the whisk attachment, fold into the chilled mixture, pour into 8 or 1 moulds and chill until set, book says 1 hour but I left over night

4) To prepare the syrup (which is to be served fresh) place all the syrup ingredients, excluding lemon juice into a saucepan, bring to boil and reduce by about 1/3, keeping on a steady boil, cool slightly (I placed pan in cold water bowl) and add the lemon juice, when at a lukewarm temperature its ready to gently pour over the upturned puddings


  1. I haven't has blancmange for years. Brings back memories

  2. Anne I've never had blancmange but it looks like something I'd like.


  3. Blancmange is definitely something I need to revisit. I had a bad experience (horrible lumps in it) with it at a birthday party when I was about 7 and have left well alone ever since. This looks great

  4. I really love blancmange it reminds me of my childhood when mum would make a huge bowl for the family. This sounds a must try recipe and it looks delish :0)

    Rosie x

  5. I have never tried this, have to note this wonderful dessert down and try one day!

  6. I wonder if I would like this?!! I haven't had blancmange since I was little, and then it was probably a packet one! Do you think it would be possible to use veggie gelatine in it?

  7. Hi Nic, I don't see why a veggie equivalent for the gelatine wouldn't work but have never used it so can't really comment sorry!

    I think it tastes very different to the packet version, is more creamier and smoother tasting, though is more sweeter I think!

    Caked crusader - no lumps in it honest!

    Glad I managed to bring back some memories for you all, I also remember my mum making the packet one, though I've never had any joy making it from the packets! :)

  8. I've never had blancmange, maybe it's time I tried some. I actually like the look of the 'irn-bru syrup', great colour.


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