Jasmine blancmange

Jasmin Blancmange

Serves 4:

  • 20 jasmine flowers
  • 500 ml full-cream milk
  • 50 g white chocolate
  • 50 g cornflour
  • 100 g sugar

Pour the milk into a saucepan and add the jasmine flowers.

Bring just to the boil and turn off immediately. Allow to cool completely.

Strain, squeezing the flowers gently with your fingers to extract the flovour.

Add the cornflour to the sugar and mix thoroughly to avoid lumps.

Add the grated white chocolate.

Place on the stove and stir continuously until thickened.

Stir briskly for one more minute after the liquid boils then turn off.

Pour the mixture into moulds, allow to cool and refrigerate for 2 hours.

Source: The flavours of Sicily – Sime Book

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