Blancmange disaster, please help!

edited 30 November -1 at 1:00AM in Old Style MoneySaving
6 replies 2.9K views
Fishcake_RandomFishcake_Random Forumite
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edited 30 November -1 at 1:00AM in Old Style MoneySaving
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
Happily married mama of 5

Replies

  • Penelope_PenguinPenelope_Penguin Forumite
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    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 :confused:

    Penny.
    :rudolf: Sheep, pigs, hens and bees on our Teesdale smallholding :rudolf:
  • Fishcake_RandomFishcake_Random Forumite
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    Its a packet kit thing.
    3 teaspoons of sugar and heated with milk, till it started to thicken and then into a mould.
    Happily married mama of 5
  • Penelope_PenguinPenelope_Penguin Forumite
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    Part of the Furniture Combo Breaker I've been Money Tipped! Best Buy Bear
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    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 :p ). 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
    :rudolf: Sheep, pigs, hens and bees on our Teesdale smallholding :rudolf:
  • edited 30 May 2009 at 10:43PM
    BronnieBronnie Forumite
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    edited 30 May 2009 at 10:43PM
    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
  • use it as flavoured custard for the jelly
    Who I am is not important. What I do is.
  • ravylesleyravylesley Forumite
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    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
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