Blancmange made with gelatine


  • 2 teaspoons gelatine
  • 600ml milk
  • 1 heaped tablespoon sugar (or to taste)
  • 1 strip of lemon rind
  • flavouring - vanilla, rosewater (optional)


This blancmange recipe comes from The Golden Wattle cookery book, first published in the 1920sĀ and still in print today. The flavouring is optional, but masks the taste of the gelatine. Rosewater is nice in a pink blancmange, vanilla or lemonĀ essence in a white one.


Soften gelatine in 1/4 cup of cold water and set aside. Heat milk, sugar, lemon rind and flavouring in a saucepan until it just begins to boil, stirring to dissolve the sugar. Remove from heat, add gelatine and stir to dissolve completely. Wet a mould with cold water, shaking off any excess and fill with the blancmange mixture. Refrigerate until set.
When ready to serve, invert mould onto a serving plate and allow blancmange to release itself from the mould. You may need to wrap a warm damp teatowel around the mould for half a minute or so to relinquish the contents.

This recipe appeared in the post Blancmange in its many forms on June 12, 2014.

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