Woman's Day
Ingredients
Creme anglaise
Method
1.Rinse 4 x 1/2 cup moulds with cold water.
2.In a large jug, blend cornflour and cocoa with a little of the milk until smooth. Gradually blend in remaining milk.
3.Pour milk mixture into a medium saucepan and stir in sugar. Bring to boil on medium heat, stirring constantly. Reduce heat to low. Simmer 3 minutes, stirring. Mix in vanilla.
4.Pour or spoon into moulds. Arrange on a tray and chill until firm.
5.Meanwhile, to make creme anglaise, in a medium saucepan, combine milk, half the sugar and vanilla bean. Stir over a medium heat until boiling point is reached (do not boil).
6.In a medium heatproof bowl, whisk egg yolks and remaining sugar together until pale. Pour hot milk into egg mixture in a thin, steady stream, whisking constantly.
7.Place bowl over a saucepan of gently simmering water. Cook, stirring constantly, 15-20 minutes, until mixture thickens and coats the back of a wooden spoon. Cover and chill.
8.Remove blancmange from moulds onto serving plates. Serve with creme anglaise and strawberries.
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