Lemon blancmange with cherries

Lawrence Keogh tops wobbly mounds of lemon and almond blancmange with a heady cherry sauce
By Lawrence Keogh
Lemon blancmange with cherries
  • Rating:
  • Serves: 6-8
  • Cook Time: 30 minutes
  • Prep Time: 30 minutes
  • Effort: easy


For the blancmange

  • 1.4 litres milk, plus a splash extra
  • 1 lemon, rind only, finely chopped
  • 1 tsp almond essence
  • 8 tbsp cornflour
  • sweet almond oil
  • 6 tbsp sugar
  • double cream, to serve

For the sauce

  • 225 g caster sugar
  • 570 ml water
  • 1 vanilla pod, split in half
  • 1/2 orange, zest finely shredded
  • 2 handfuls cherries, stones removed (reserve 10 for decoration)
  • 2 tbsp cassis


1. For the blancmange: in a large saucepan, heat the milk over a low heat. Add the lemon rind and almond essence.

2. Mix the cornflour into a paste in a small bowl, along with a little splash of milk, ensuring there are no lumps. Add a ladleful of the hot milk to the cornflour and mix well, then pour the cornflour mixture into the pan of milk.

3. Whisk the milk as it thickens over a medium heat. Simmer and keep stirring until it reaches ribbon consistency (which means that when the mixture is dropped from the spoon into the pan, it should fall like a ribbon).

4. Add the sugar and allow to dissolve over a low heat.

5. Grease a 1½-litre capacity mould with the sweet almond oil, making sure that the oil covers the whole surface. Pour the blancmange mixture into the mould. Once full, tap the mould on the work surface to even it out.

7. Cover with cling film and chill in the refrigerator, preferably overnight (or for at least 2 hours) until completely set.

8. For the sauce: in a saucepan, heat the sugar and water over a medium temperature until the sugar dissolves. Add the vanilla pod and orange zest. Simmer until the mixture has thickened to a syrup consistency.

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