Raspberry rabbit blancmange

Raspberry rabbit blancmange

More Home Comforts
Peter Cassidy

In this recipe I’ve added both raspberries and blended raspberries to a traditional sweet blancmange. A bit of fun, the rabbit moulds are something my grandma used to use when she made blancmange, although she used a packet mix. It makes a great, different dessert for a dinner party – and I think that’s what doing dinner parties is all about: serving the unexpected.


Quantity Ingredient
750g raspberries
100g icing sugar
5 sheets leaf gelatine
1 heaped tablespoon cornflour
250ml full-fat milk
1 teaspoon vanilla extract
250ml double cream
2-3 sprigs lemon verbena, leaves picked


  1. Place 600g of the raspberries and all but 2 tablespoons of the icing sugar in a blender and blitz to a purée, then pass through a fine sieve into a bowl, discarding the seeds.
  2. Soak the gelatine in a bowl of cold water for a few minutes until softened.
  3. Mix the cornflour and the remaining 2 tablespoons of icing sugar with 75ml of the milk to form a smooth paste, then stir in the remaining milk and the vanilla extract. Pour into a saucepan and heat until just simmering and thickened slightly, then add the soaked squeezed gelatine and heat until dissolved, stirring constantly.
  4. Remove from the heat, whisk in the double cream, then add 150ml of the raspberry purée and whisk to combine. Pour into the rabbit moulds (1 large and 1 small, or whatever you have to hand), then transfer to the fridge and leave to set for 4 hours.
  5. Thirty minutes before serving, remove the moulds from the fridge and leave at room temperature before turning out. Dip into a bowl of hot water very quickly to loosen, then invert onto a serving plate. Blowtorch the rabbit blancmanges very lightly, until just shiny, and serve with the remaining raspberry purée, the rest of the raspberries and the lemon verbena leaves.
Home Comforts
British food
classic recipes
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