Lemon Blancmange

with raspberry sauce Blancmange [bluh-MAHNZH], meaning “white eat,” is the French equivalent to Italy’s panna cotta.

Makes 2 servings

Total time: 30 minutes + chilling

FOR THE BLANCMANGE, STIR:

1 1/2 1

HEAT:

3/4 3

2 2

FOR THE SAUCE, HEAT:

1/2 1/4 2 1 Tbsp. cold water tsp. unflavored gelatin Tbsp. boiling water

cup heavy cream

Tbsp. strained fresh lemon juice

Tbsp. sugar

Tbsp. purchased lemon curd (such as Dickinson’s) Pinch of salt cup fresh or frozen raspberries cup sugar

Tbsp. seedless raspberry jam tsp. fresh lemon juice Pinch of salt

Fresh raspberries For the blancmange, stir together cold water and gelatin, let stand 1 minute, then stir in boiling water to dissolve gelatin.

Heat cream, lemon juice, sugar, lemon curd, and salt in a saucepan over medium-high to a boil, whisking until lemon curd dissolves. Off heat, whisk in gelatin. Divide blancmange between two 4–6-oz. custard cups, lightly coated with nonstick spray; cover with plastic wrap and chill until firm, at least 4 hours.

For the sauce, heat 1/2 cup raspberries, sugar, and jam in a saucepan over medium-high to a boil. Reduce heat to mediumlow and simmer sauce until thickened, 3–4 minutes. Stir in lemon juice and salt; chill sauce until cold, at least 2 hours.

Serve blancmange with sauce and raspberries.

Per serving: 531 cal; 34g total fat (21g sat); 138mg chol; 46mg sodium; 60g carb (0g fiber, 51g total sugars); 3g protein