Lemon Blancmange with Raspberry Sauce
This luscious lemon dessert is certain to be a direct flight to love. Blancmange [bluh-MAHNZH], meaning “white eat,” is the French equivalent to Italy’s panna cotta. And in terms of this dessert, you absolutely must make it beforehand to give it time to chill before serving.
FOR THE BLANCMANGE, STIR:
FOR THE SAUCE, HEAT:
For the blancmange, stir together cold water and gelatin, let stand 1 minute, then stir in boiling water to dissolve gelatin.
Heat cream, lemon juice, sugar, lemon curd, and salt in a saucepan over medium-high to a boil, whisking until lemon curd dissolves. Off heat, whisk in gelatin. Divide blancmange between two 4–6-oz. custard cups, lightly coated with nonstick spray; cover with plastic wrap and chill until firm, at least 4 hours.
For the sauce, heat ½ cup raspberries, sugar, and jam in a saucepan over medium-high to a boil. Reduce heat to mediumlow and simmer sauce until thickened, 3–4 minutes. Stir in lemon juice and salt; chill sauce until cold, at least 2 hours.
Serve blancmange with sauce and raspberries.
% Daily Value*
Total Fat 34g 52%
Saturated Fat 21g 105%
Cholesterol 138mg 46%
Sodium 46mg 1%
Carbs 60g 20%
*Percent Daily Values are based on a 2,000 calorie diet.