PRUE’S RASPBERRY BLANCMANGE

Based on a retro classic, this is a far cry from its wobbly 1970s reputation – it’s a light and creamy raspberry and almond dessert, here served with buttery langues de chat biscuits. Serves 12

8 gelatine leaves

750g (1lb 10oz) raspberries

50ml (2fl oz) raspberry liqueur (from supermarkets)

25g (1oz) cornflour

300ml (½pt) whole milk

150g (5½oz) caster sugar

40g (1½oz) ground almonds

1tsp almond extract

450ml (16fl oz) double cream Crystallised rose petals, to decorate

For the langues de chat

40g (1½oz) unsalted butter, softened 40g (1½oz) icing sugar

¼tsp almond extract

1 large egg white

40g (1½oz) plain flour

A pinch of salt

150g (5½oz) good-quality white chocolate, melted (see tip, right) A pot of green cocoa butter (from healthfood stores)

STEP 1 Soak the gelatine leaves in a bowl of chilled water for 5 minutes.

STEP 2 Tip the raspberries into a food processor and blitz to a fine purée.

Pass through a sieve into a clean bowl, discarding the pips, then stir in the raspberry liqueur.

STEP 3 Mix the cornflour with a little milk in a pan. Add the remaining milk, sugar and ground almonds. Bring to the boil, then reduce the heat and simmer gently for 3-5 minutes to thicken. Remove the pan from the heat.

STEP 4 Squeeze out any excess water from the gelatine leaves, then add them to the pan, stirring until dissolved. Add the almond extract.

STEP 5 Stir in 300ml of the double cream and all the raspberry purée, combine thoroughly, then pour into the mould. Leave to set in the fridge for at least 6 hours, or overnight.

STEP 6 For the langues de chat, beat the butter and icing sugar until pale and smooth. Stir in the almond extract. Whisk the egg white with a fork to break it up, then gradually beat it into the mixture.

STEP 7 Sift the flour with the salt over the top of the mixture, then fold in. Place into a medium piping bag fitted with the 9mm nozzle. Pipe 12 fingers, each 8cm long, onto the baking sheet, leaving a 3.5cm space between each biscuit.

STEP 8 Tap the baking sheet on the underside to release air bubbles.

Chill for 15 minutes, until the dough is firm to the touch. Heat the oven to 180°C/fan 160°C/gas 4.

STEP 9 Bake for 8-10 minutes, until golden brown around the edges and pale in the middle. Cool on the baking sheet for 2 minutes then transfer to a wire rack to cool completely.

STEP 10 Spoon about a third (50g) of the melted white chocolate into the small piping bag and set aside.

STEP 11 Gently melt the green cocoa butter in the microwave or by placing it in a bowl standing in a jug of hot water. Add a small amount of green cocoa butter to the remaining melted white chocolate, to colour it a mint green shade.

STEP 12 Carefully dip a langue de chat into the melted green chocolate, lengthways on the diagonal. Allow the excess chocolate to run off, then place on a sheet of parchment to set. Repeat this until all 12 biscuits are half-coated in green chocolate.

STEP 13 Snip the end of the piping bag and drizzle the white chocolate in lines across the langues de chat. Leave to set.

STEP 14 Lightly whip the remaining cream to soft peaks. Spoon into a piping bag fitted with the star nozzle.

STEP 15 Remove the mould from the fridge and quickly dip it into a bowl of hot water to loosen the blancmange. Invert the mould onto a serving plate to turn out the blancmange.

STEP 16 Pipe cream around the base of the blancmange, then decorate with crystallised rose petals. Serve with the langues de chat on the side.

WHAT YOU WILL NEED 1.4ltr ring or jelly mould; 2 medium piping bags; 9mm round nozzle; baking sheet lined with baking paper; small piping bag; medium star nozzle