Adults and kids alike will lose their minds for this gorgeous treat.
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.
Soak the gelatine in a bowl of cold water for a few minutes until softened.
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.
Remove from the heat, whisk in the double cream then add 150ml/5floz of the raspberry puree and whisk to combine.
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 :
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.
Optional: Blow torch the rabbit blancmanges very lightly until just shiny.
Serve with the raspberry sauce, raspberries and mint.
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