Prue Leith showcased her raspberry blancmange and langues de chat biscuits on the Great British Bake Off 2018.
The ingredients are: 8 gelatine leaves, 750g raspberries, 50ml raspberry liqueur, 25g cornflour, 300ml whole milk, 150g caster sugar, 40g ground almonds, 1 tsp almond extract, 450ml double cream and crystallised rose petals, to decorate.
For the langues de chat: 40g unsalted butter, softened40g icing sugar, 1/4 tsp almond extract, 1 large egg white, 40g plain flour, pinch of salt, 150g good-quality white chocolate, melted and green cocoa butter .
See the recipe in Prue’s new book titled: Prue: My All-time Favourite Recipes
Related Posts
Helen’s Malaysian Coconut pandan custard with blue-pea-flower rice cakes recipe on Nigel Slater: Eating Together
Paul Hollywood chocolate custard tarts recipe on Bake Off Easter Masterclass
Mary Berry’s Simnel cake recipe on Bake Off Easter Masterclass
Mary Berry’s Easter lemon pavlova recipe on Bake Off Easter Masterclass
Mary Berry chocolate and beetroot tray bake recipe on The Great Sport Relief Bake Off
Paul Hollywood hot cross buns recipe on Bake Off Easter Masterclass
Nadiya, Ian and Tamal’s Charlotte Russe recipes impressed on The Great British Bake Off
Paul Hollywood Greek Easter bread recipe on Bake Off Easter Masterclass
Mary Berry’s Easter biscuits recipe on Bake Off Easter Masterclass
Paul Hollywood salmon roulade recipe on The Great Sport Relief Bake Off