Simon Rimmer served up a delicious strawberry and cream blancmange with orange liqueur on Sunday Brunch.
The ingredients are: 300ml of milk, 300ml of cream, 2 teaspoons of vanilla, 8 gelatine leaves – soaked for 5 minutes, 750g of chopped strawberries, 50ml orange liqueur, 1 teaspoon of rose water, 40g of fine ground almonds, 150g of sugar and 25g of cornflour.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes