Caster Sugar
The fine crystal of Chelsea...
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Desserts
Strawberry Blancmange
8 hours
5 mins
Easy
12
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- Ingredients
- Method
Ingredients
- 600ml whole milk
- 150g Chelsea Caster Sugar
- 4 tbsp ground almonds
- 10 gelatine leaves
- 850ml double cream
- 1.2kg hulled ripe strawberries, whizzed in a food processor and sieved to get about 900g purée
- 3 tbspChelsea Icing Sugar
- Crystallised violets to decorate
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
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Method
Bring the milk to a boil in a pan with the Chelsea Caster Sugar and almonds. Reduce the heat and simmer gently for 5 minutes. Remove from the heat and allow to cool a little.
Put the gelatine in a small bowl of cold water for 5 minutes, then squeeze out any excess water and stir into the hot milk until dissolved.
Mix in 600ml of the double cream and the strawberry purée, then pour into a 3 litre trifle bowl. Chill overnight until firmly set.
To serve, lightly whip the rest of the cream with the Chelsea Icing Sugar until it forms soft peaks, then spoon into a piping bag fitted with a medium star nozzle. Pipe cream rosettes around the edge of the bowl, then scatter with the violets. Serve immediately.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
What did you think of this recipe?
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
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