Adults and kids alike will lose their minds for this gorgeous treat. 


  • 750g/1lb 10oz raspberries

  • 5 sheets leaf gelatine

  • 1heaped tbsp cornflour

  • 100g/3 1/2 oz icing sugar

  • 250ml/9floz full fat milk

  • 250ml/9floz double cream

  • 1 tsp vanilla extract

  • 2-3 sprigs lemon verbena, leaves picked


  • 1.

    Place 600g/1lb 4oz of the raspberries and all but 2 tablespoons of the icing sugar into a blender and blitz to a puree 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 remaining 2 tbsp of the icing sugar together with 75ml/3floz of the milk to form a smooth paste then stir in the remaining milk and vanilla extract. Pour into a saucepan and heat 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/5floz of the raspberry puree and whisk to combine.

  • 5.

    Pour into the rabbit moulds (1 large and 1 small, or whatever you have to hand), transfer to the fridge and leave to set for 4 hours.

  • To serve :

  • 1.

    When ready to serve, remove the mould from the fridge and dip into a bowl of hot water very quickly to loosen, then invert onto a serving plate.

  • 2.

    Optional: Blow torch the rabbit blancmanges very lightly until just shiny.

  • 3.

    Serve with the raspberry sauce, raspberries and mint.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 494kj
  • Fat Total 26g
  • Saturated Fat 15g
  • Protein 12g
  • Carbohydrate 57g
  • Sugar 38g
  • Sodium 68mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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