Classic Blancmange
A refined dessert made from simple, accessible ingredients! Classic Blancmange is a soft, aromatic treat with a texture between firm jelly and creamy custard. It holds its shape but isn’t firm enough to cut with a knife. You can make it with any milk and serve with berries, fruits, or sauces.
Updated : 14 November, 2025
Easy
More than 1 hour.
Ingredients
1 liter
Milk
150 grams
Sugar
100 grams
Cornstarch
1 tablespoon
Gelatin
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use any milk: cow’s, almond, coconut, etc. I used ready-made almond milk. You can also make almond milk yourself by blending peeled almonds with milk, leaving it overnight, then straining through cheesecloth or a fine sieve.
Step 2
Pour 50 ml (about 3½ tbsp) of cold milk over the gelatin and let it bloom for 7-15 minutes, depending on granule size. Use either quick-dissolving or standard dessert gelatin.
Step 3
While the gelatin blooms, pour 800 ml (about 3¼ cups) of milk into a saucepan and add sugar. Adjust the sugar to taste - taste before pouring into molds and add more if needed. Bring the milk with sugar to a boil over medium heat.
Step 4
In the remaining 150 ml (about ⅔ cup) of cold milk, dissolve the cornstarch thoroughly, breaking up any lumps. The mixture should be smooth.
Step 5
Pour the hot milk-sugar mixture into the cornstarch mixture, stir, and return everything to the saucepan. While stirring constantly, bring it to a boil again and cook for 3-5 minutes (or longer) until it thickens significantly. Be careful not to let the milk burn on the bottom.
Step 6
At the end, add the bloomed gelatin and stir until completely dissolved.
Step 7
Remove the pudding mixture from the heat - it will still be liquid but will thicken as it cools. At this stage, add almond extract if desired (for almond or cow’s milk). If you’re using coconut milk, omit almond extract or substitute coconut extract.
Step 8
Pour the mixture into silicone molds or dessert cups. Let cool to room temperature, then refrigerate for 6–8 hours to set completely. I used mini heart-shaped molds and a decorative one for serving.
Step 9
If you poured the dessert into cups, serve directly. If using silicone molds, gently unmold onto plates. Serve chilled, garnished with fresh berries and mint. Enjoy!
Author note
Share the recipe
