75ml cornstarch
100ml sugar
50ml cold water
250ml boiling water
1 lemon, finely grated zest and juice
2 egg whites
Berry Coulis:
500g frozen berries
30ml lemon juice
60ml caster sugar
Line a small 1 litre capacity loaf tin (or a Tupperware container) with plastic wrap, leaving an overhang on the sides. Set aside.
Add the cornstarch, sugar and cold water to a small saucepan and mix together.
Pour in the boiling water and stir the mixture over a medium-low heat until thick and smooth.
Remove the saucepan from the heat.
Add the lemon zest and juice and stir to combine. Set aside.
Add the egg whites to a mixing bowl and whisk to stiff peaks.
Spoon the whipped whites into the cornstarch mixture and fold through with a spatula.
Pour the mixture into the prepared container and refrigerate for 3-4 hours or until completely set.
For the coulis:
Add the berries, lemon juice and sugar to a small saucepan set over medium heat.
Stir until the sugar has dissolved.
Simmer the sauce for about 15 minutes, stirring occasionally.
Remove from the heat and blitz with an immersion blender until thick and smooth.
Set aside to cool completely.
Take the blanc mange from the refrigerator and invert onto a serving plate.
Carefully peel off the plastic wrap.
Pour some of the berry coulis over to serve or serve as is with the sauce on the side.
My Whisk and I 