Vegan Blossom Blancmange
This delicious blossom blancmange uses only a handful of simple ingredients. This retro, milky dessert is infused with aromatic plum blossoms and can be topped with compote or fresh berries for a light and refreshing vegan dessert.
For me, one of the things that defines spring in London is the abundance of plum and cherry blossoms that bloom everywhere. Seeing these blossoms around London has inspired me to try a series of sweet, plum blossom based recipes that’ll be perfect for Spring!
WHAT IS BLANCMANGE?
Blancmange is cold dessert that is made from milk, sugar, cornstarch or gelatin, and various flavourings. This milk dessert is typically flavoured with rum, vanilla or citrus, but for this recipe I have used plum blossoms to give it a delicate floral aroma and taste.
WHY YOU'LL LOVE THIS BLANCMANGE?
This vegan blossom blancmange is light, refreshing, gluten-free and incredibly easy to prepare!
INGREDIENTS YOU'LL NEED
You’ll need only 5 simple ingredients to make this blancmange!
Soya milk - I would recommend using a plant-based milk that has a creamy taste and light colour such as soya or cashew milk.
Gluten-free corn starch - blancmange is typically made with gelatin or corn starch or a combination of both. For this recipe I’ve used corn starch to set it, but you could also try using agar agar for another vegan alternative. Caster sugar - I would recommend using white caster sugar as it dissolves faster than granulated sugar. Plum blossoms - if you’re unable to find plum blossoms or you prefer not to use them, you could use other flavours such as lemon zest or rosewater instead.
TIPS FOR MAKING THE BLANCMANGE
Dissolve the corn starch - this step is crucial as the corn starch will clump together in the pan if you don’t dissolve it beforehand.
Whisk continually - it’ll feel like you’re whisking for a long time, but it’s important to whisk continually to get the smoothest texture. The blancmange mixture can burn or turn lumpy in a matter of seconds, so keep your eye on it!
Flavour alternatives - if you’re unable to find plum blossoms or you prefer not to use them, you could use other flavours such as lemon, orange blossom or rosewater instead.
Perfect shape - I would recommend you freeze the blancmange for around 1-1 ½ hours to make it easier to remove from the mould. Once you’ve removed the blancmange, leave it out at room temperature for around 20 minutes to thaw before serving.
Silicone moulds or ramekins - if you’re using a mould I would recommend that you use a silicone mould as the flexibility makes it easier to remove the blancmange. If you’re using ramekins you can set the blancmange in the fridge instead of the freezer – it’ll take about 40-50 minutes to set in the fridge.
WHAT YOU'LL NEED
Muslin or cheesecloth
4 x 6cm wide silicone mould or ramekins
This blancmange will keep well in the fridge for up to 3 days.
HOW TO MAKE BLOSSOM BLANCMANGE
Place the plum blossoms on a clean piece of muslin or cheesecloth and secure with some kitchen twine.
Mix about 100ml of the milk with the cornstarch until it’s thoroughly combined and set aside.
Add the remaining milk and plum blossoms to a large pan and let it simmer for about 5-8 minutes on a medium heat - the longer you leave it to simmer, the more intense the plum blossom flavour will be. Stir occasionally to prevent the milk from burning. After about 5-8 minutes, Remove the plum blossoms from the pan and stir in the sugar.
Add the cornstarch mixture to the pan and whisk continuously for around 10 minutes at a medium heat, until the consistency resembles a thick custard. It's important that you keep whisking to prevent any lumps from forming.
Spoon the mixture into 6cm wide silicone moulds or ramekins and place in the freezer to set for about 1- 1 ½ hours. It should be completely frozen so that you can easily remove the blancmange from the moulds. Once you've removed the blancmange, leave it to sit at room temperature for about 15-20 minutes for it to soften. Store in the fridge and serve chilled.