Dairy Free Blancmange
A quick and easy dairy free Blancmange dessert made with jelly and dairy free milk. Super simple and yet so much fun and a real childhood favourite. Once you've mastered this, you'll have fun with all sorts of flavours and shapes.
Servings: 4 servings
Calories: 157kcal
Equipment
Ingredients
- 135 g block of jelly (jello) I use Hartleys
- 250 ml boiled water
- 250 ml dairy free milk I use soya milk
Instructions
- To start, make sure your jelly mould is clean. If you like you can add a little oil to the mould to aid the removal of the blancmange.
- Boil the kettle
- Whilst waiting for the kettle to boil, cut your block of jelly with a pair of scissors into cubes, the smaller the cubes, the quicker the jelly will dissolve. Add the cubed jelly to a jug.
- Pour 250ml of boiling water into the jug and stir continuously until all the jelly has dissolved.
- Add 250ml of dairy free milk and stir to combine.
- Pour blancmange mixture into your mould (or equally among the dessert bowls). Pop any air bubbles with a cocktail stick.
- Put in the fridge to chill for approximately 30 minutes. Individual desserts will take less time to set.
- Remove from fridge - if using a mould, submerge the mould into hot (not boiling) water for no more than 10 seconds. Don't let the water go over the edges into the blancmange.
- Take the plate you wish to present your blancmange on and place it onto of the mould, then invert the mould and plate quickly. Gently lift the mould and your dessert should release easily.
- Decorate as you like with dairy free cream, syrups, fresh or tinned fruit. Serve immediately.
Notes
This dessert will keep for 3 days in the fridge, if you do make ahead of a party, I would recommend decorating it at the last minute.
Nutrition
Calories: 157kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 192mg | Potassium: 90mg | Fiber: 1g | Sugar: 31g | Vitamin A: 246IU | Vitamin C: 5mg | Calcium: 90mg | Iron: 1mg