Blancmange disaster, please help!

Fishcake_Random

Hey,

I`m going to a bbq tonight and was asked to bring 2 chilled desserts along as my contribution. I made some jelly and a blancmange about 10am, so they`ve been in the fridge about 3 1/2 hours. The jelly is pretty much set but the blancmange is still completely liquid :eek:

I`m staring to panic as i have about 3 hours left before the bbq starts and I need to try and save it.
Any ideas you lovely clever ladies and gents?
x x x

Penelope_Penguin

Fishcake_Random wrote: »

Hey,

I`m going to a bbq tonight and was asked to bring 2 chilled desserts along as my contribution. I made some jelly and a blancmange about 10am, so they`ve been in the fridge about 3 1/2 hours. The jelly is pretty much set but the blancmange is still completely liquid :eek:

I`m staring to panic as i have about 3 hours left before the bbq starts and I need to try and save it.
Any ideas you lovely clever ladies and gents?
x x x

How did you make it

Penny.

Fishcake_Random

Its a packet kit thing.
3 teaspoons of sugar and heated with milk, till it started to thicken and then into a mould.

Penelope_Penguin

Fishcake_Random wrote: »

Its a packet kit thing.
3 teaspoons of sugar and heated with milk, till it started to thicken and then into a mould.

Can't help you, really, as I can't stand blancmange (insert "shudder" smilie ). You didn't need the packet - cornflour would have done Try thickening it up using more cornflour (there's a recipe here).

Good luck, and enjoy the party :j

Penny. x

Bronnie

Did you bring it to the boil? This would burst the starch grains and thicken it .
The only thing I could suggest would be to boil it up again for the suggested length of time. You're going to have a bit of a job cooling it in time though. Maybe cool it in a shallower dish in a dish of cold water, then shove in the freezer to cool further, not freeze.
You could add a bit more cornflour slaked in a tiny touch of milk, but I suspect maybe it wasn't brought to the boil properly the first time, in which case adding more cornflour will make the texture rubbery.

Sorry can't be of more help! Good luck

absolutebounder

use it as flavoured custard for the jelly

ravylesley

Blancmange has to be brought to the boil and allowed to stay there for 1 min before removing from the heat and pouring into a bowl.I suspect you didnt get the blancmange hot enough for it to set.So I would try reheating it or as previously suggested using it as a flavoured custard.I use unset blancmange all the time as custard on sponges.The kids think I'm a great mum cos I can make strawberry,raspberry and chocolate custard in no time.Hehe I'm not enlightening them

Lesleyxx