Blancmange?!
Blancmange?
I want to put choc blancmange on the bottom of a desert dish and white blancmange on top. Should I put the white on top when the bottom layer is cooled or is it OK to put the white on top while the other is still hot/warm to avoid a skin being formed on the bottom one?
Answers:
let it cool before you add the one on top.
Best to let it cool.
Let it cool, otherwise you'll get a marbled effect.
I love blancmange.
put a good dusting of icing sugar with a tiny bit of corn flour mixed in on the bottom layer and then ladle the top layer on gently as long as you dont go heavy handed it will rest fine and you wont see or taste the sweet layer you make
You will have to cool the choc one first, but if you make the two up at the same time cool the choco one in a bowl of cold iced water with a piece of cling film on top of it it will not get a skin, you be able to put them together within ten minutes.
really good 80's band.
blancmange is evil. Make mousse instead.
Place a damp tea towell (clean!) over the bowl while the choc layer cools - stop a skin forming.
Who on earth in their right minds would choose to eat blancmange?