Typical nutritional content (per portion)
For the Blancmange:
500ml (18fl oz) low fat milk
1 vanilla pod, split open
1 tablespoon dried lavender
4 tablespoons caster sugar
2 gelatine leaves
For the Strawberry Coulis:
350g (12oz) strawberries, hulled and roughly chopped, plus 4 extra to decorate
1 tablespoon caster sugar
1 tablespoon Grand Marnier
To make the blancmange, place the milk in a heavy-based pan with the vanilla pod and lavender and gently bring to the boil. When it starts to creep up the sides of the pan, adjust the heat so that it maintains a medium boil and cook for a few minutes to allow the flavours to combine.
Meanwhile, place the gelatine leaves in a bowl of cold water to soak for 10 minutes until they soften.
Stir the sugar into the infused milk and allow to dissolve. Remove from the heat and leave to cool a little. Drain the gelatine leaves and gently squeeze dry. Add to the pan and whisk continuously until dissolved. Leave to cool.
Pass the mixture through a fine sieve and then divide equally among 4 x 120ml (4fl oz) moulds or ramekins. Place on a baking sheet and leave them to set in the fridge for at least 4 hours or overnight is best.
To make the strawberry coulis, place the strawberries in a pan with the sugar and Grand Marnier and simmer gently for 4-5 minutes, then blend in a liquidiser and pass through a sieve into a bowl. Cover and chill until needed.
Turn the moulds or ramekins upside down onto plates and drizzle the strawberry coulis around the blancmange. Cut the four remaining strawberries in half and use to decorate the plates to serve.