- 3 large free-range eggs, separated
- ½ pack gelatine leaves
- 100 g sugar
- 6 T cream
- 1½ cups milk
- 200 g good quality white chocolate, melted
In a mixing bowl, whisk together the egg yolks, lemon zest, gelatine, sugar and cream.
In a small saucepan, heat the milk over a medium to high heat, until almost boiling. Gradually add the milk to the egg-yolk mixture, whisking continuously.
Fill a saucepan one quarter full with water and place over a low heat, to simmer. Place the bowl with the egg-and-milk mixture over the simmering water (ensure that the base of the mixing bowl does not touch the water). Stir until the mixture achieves a custard consistency then add the lemon juice and mix well.
Beat the egg whites until stiff then fold into the hot custard. Allow the mixture to stand for a few minutes then pour into a greased shallow dish or mould. Refrigerate until set.
Spoon some of the melted chocolate onto a silicone mat and, using the back of a spoon or a palette knife, smooth into a plate-sized circle. Refrigerate to set.
Insert a large, star-shaped cookie-cutter into the shallow blancmange then carefully remove the shape from the mould. Place the blancmange star on the white-chocolate plate and serve.
Cook’s tip: This dessert also works well when poured into a classic jelly mould and served on a large platter.
Per serving: 2450.8 kJ, 11.3 g protein, 35.5 g fat, 56.5 g carbs