Monday, 19 April 2021

4 POINTS ON TANGERINE AU BLANCMANGE






1. Peel orange, separate segments, skin and pip 

2. Dip segments in a little sugar syrup and decorate the bottom of a jelly mould.

3. Prepare a blancmange with corn flour, milk &sugar, flavour with orange essence.

4. Pour into prepared mould, chill and turn out.


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