White chocolate & jasmine scented blancmange
 
Prep time
Cook time
Total time
 
Ideal as a dinner party dessert or for a summer late afternoon sweet with a strong espresso. You can serve langues des chats or other dessert biscuits with it if you like. My other name for this is ‘white-on-white dessert’ – the name I give it on my home menu. I made 6 mini blancmanges in a silicon muffin tin. Run a hot knife around edge to release each individually onto single serving dishes. The others stay put while you invert the mould for each (or should do!).
Serves: 6
Ingredients
  • 750ml whole, full-fat milk White chocolate & jasmine-scented panna cotta or blancmange
  • 250ml single cream
  • 100g white chocolate, grated (reserve a little to top dessert on serving)
  • 80g granulated sugar
  • 30-40 jasmine flower, according to your preferred taste
  • 100g cornflour
Method
  1. Add jasmine flowers to the milk and cream and heat to steaming point, remove from the heat and allow to cool to room temperature. Then, chill in the fridge for 3 hours.
  2. Strain the flowers from the milk, pressing them down hard in a sieve to squeeze out more essence.
  3. Place the milk, sugar, white chocolate, and cornflour in a medium-sized pan and stir well to ensure cornflour dissolves. Then, heat the milk mix over a gentle heat until the sugar dissolves, then turn up the heat and stir continuously until the mixture begins to thicken. Reduce the heat, and continue to stir for another minute to cook the blancmange (you don’t want a floury texture). I used a whisk to stir to ensure the mix doesn’t stick and burn. If necessary, add a little more milk if it thickens too fast or too much.
  4. Pour into moulds – either a silicon muffin tin or jelly moulds. Leave 5 minutes, then place in the fridge to set and chill for at least 3 hours or longer if possible.
  5. Serve with gratings of white chocolate, and a sprig of jasmine blossom.
Recipe by The Red Bistro at https://theredbistro.com/2013/06/30/white-chocolate-jasmine-scented-panna-cotta-blancmange/