750g raspberries, fresh or defrosted from frozen

4 sachets (48g) of powdered gelatine - I’m using the Dr Oetker Powdered Gelatine, which is roughly the equivalent of 16 sheets of gelatine. All brands of gelatine ask to be prepared differently, so follow the instructions of your specific kind

400ml hot water

500g milk, whole or semi-skimmed, is fine, though I find it slightly more yoghurty tasting with whole milk

40g cornflour - cornstarch, if you're in the US

Zest of 1 large lemon

1 and ½ teaspoon vanilla extract

170g sugar

500g double cream

Extra raspberries and whipped cream to serve, if you like

Add the raspberries to a blender and blitz until smooth. Pass the raspberry puree through a sieve into a clean bowl. Measure out 500g and set aside. Drink whatever puree remains.

Tip the gelatine into the hot water. Use a fork to whisk and dissolve it. Set aside.

Mix about 6 tablespoons of the milk with the cornflour to dissolve it. Pour this into a saucepan along with the remaining milk. Add the lemon zest, vanilla and sugar.

Heat the milky mixture over medium until steaming, then whisk until it thickens. You’ll be whisking for about 10 minutes, so don’t lose heart – it will get there. When thick, keep cooking and whisking for another minute. Remove from the heat and allow to cool slightly.

Grease the Falcon Decorative Cake Tin, or similar tin of about 2 litres capacity; brush it with vegetable oil, then use a paper towel to gently wipe around the tin. This will help soak up any excess oil.

Whisk the gelatine liquid into the thickened milk, then combine it with the raspberry puree and cream. Whisk together. Pour into the tin. Let the blancmange set in the fridge overnight.  

The unveiling! Have the cake stand you want the blancmange to sit on at the ready. Find a pot that’s big enough for the blancmange tin to sit in. Fill the pot with boiling water, then dunk the blancmange tin into it. Count 10 slow seconds. Gently swirl the tin. As soon as the blancmange looks as if it's coming loose from the sides, take it out of the water bath.

Invert the cake stand over the tin. Hold both tight, then quickly and confidently flip the blancmange upside down, so the tin sits on top. Lift the tin away and don’t worry at all if some melted blancmange pools around the base; it will firm up.

Decorate with a few more raspberries and serve.

This will keep in the fridge for up to three days.    

Notes on Gelatine - If you’re using gelatine sheets, follow the packet's instructions. In this case, you’ll need to mix the hot water into the blancmange mix, along with the raspberry puree and cream, at the end.  

I haven't had any success making this with vegetarian gelatine (lots of pink puddles/soup), and though you might have luck, I wouldn’t want any blancmange disappointment…