STEWED FRUIT: Simmer all the ingredients for 20 minutes until soft. Remove from heat – drain and keep aside until completely cooled
BLANC-MANGE: Heat 2 3/4 cups of the Milk in a medium saucepan over medium heat
Meanwhile, combine the remaining 1/4 cup Milk with the Cornflour, Sugar and Salt - Add the Egg and Vanilla and whisk well
As soon as the Milk in the saucepan reach boiling point – add the Cornflour mixture slowly, stirring continuously
Turn down the heat to low and simmer until thick, stirring all the time (3 – 5 minutes)
Remove from heat, let cool for about 2 minutes and pour into a mold which was rinsed in cold water (use the mold wet)
Chill for 3 – 4 hours before turning out
GLAZE: Mix the Cornflour and Water until smooth in a small sauce pan – Add the Apricot Jam and Butter and simmer over medium heat until thick – Remove from the heat and add the Sherry – stir well
Let the Glaze cool completely before serving
Serve the Blanc-Mange with the Stewed Fruit and some Glaze drizzled over
Nutrition Facts
Blanc-Mange with Stewed Fruit
Amount per Serving
Calories
124.1
% Daily Value*
Fat
2.1
g
3
%
Saturated Fat
1.3
g
8
%
Polyunsaturated Fat
0.3
g
Cholesterol
12.3
mg
4
%
Carbohydrates
23.1
g
8
%
Fiber
1.1
g
5
%
Sugar
17.2
g
19
%
Protein
2.3
g
5
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.