How To Make Creamy Lemon Blancmange With Strawberry Sauce

5 from 1 vote

Lemon Blancmange is a luscious eggless milk pudding that is similar to panna cotta, and it deliciously showcases the lemon like nothing else.

Prep Time30

Chilling Time (minimum 4 hours)4

Total Time4 30

Course: Dessert

Cuisine: French

Servings: servings

Cost: $2.09 per serving

Lightly coat two 4-6-ounce custard cups or molds with nonstick spray. Set aside.
Stir together cold water and gelatin and let stand 1 minute. Stir in boiling water to dissolve gelatin. Set aside.
In a medium nonstick saucepan heat cream, lemon juice, sugar, lemon curd, and salt in a saucepan over medium-high to a low boil, whisking until lemon curd dissolves. Remove from the heat and immediately whisk in gelatin mixture. Stir. Divide blancmange between the two prepared custard cups. Cover with plastic wrap and chill until firm, at least 4 hours.
For the sauce, heat ½ cup mashed strawberries, sugar, rosewater, and jam in a saucepan over medium-high to a boil. Reduce heat to medium low and simmer sauce until thickened, 3 to 4 minutes. Stir in lemon juice and salt; chill sauce until cold, at least 2 hours.
To serve, spoon some of the strawberry sauce into two serving bowls, enough to cover the bottoms. Invert the Blancmange directly over the bowl being careful NOT to tilt the custard cup. You want the Blancmange to unmold upside down onto the pool of sauce, not slide out of the mold upright. Serve with fresh lemon zest and thinly sliced strawberries if desired. Offer remainder of strawberry sauce at the table.