Rose Infused Red Currant Blancmange
Thursday just got a fabulous makeover! The pre-Friday vibes are officially in full swing, and we are treating ourselves to something sweet and bright. Just look at this gorgeous Rose Buds Infused Red Currant Blancmange made with Suncore Foods® Rose Buds — it’s like a little sunshine in dessert form! It's so silky and vibrant; it truly captures the essence of Thursday happiness. Why wait for the weekend to sprinkle some romance into your day? We are all about that dessert-first life! If you need a little nudge to bring some extra joy to your week, consider this your sign!
Blancmange:
1 handful of Suncore Foods® Rose Buds
¼ cup red currants
1 cup unsweetened soy milk
½ cup full fat coconut milk
¼ cup water
3 tbsp cornstarch
3 tbsp maple syrup
¼ tsp vanilla extract
3/4 tsp agar agar powder
Garnish:
Red currants
Suncore Foods® Rose Petals
Click Here for Step-by-Step Directions ▼
1. Place soy milk with handful of Suncore Foods® Rose Buds in a saucepan over medium heat and bring to boil. Remove from heat, let infuse for 5 minutes.
2. In a blender add water and red currants, blend still smooth.
3. Strain rose infused milk and red currant juice through a fine mesh sieve.
4. Add coconut cream, rose infused milk and red currant juice into a saucepan and place on the stove on low heat. When the mixture becomes warm add the agar-agar and cornstarch stirring constantly, cook until agar completely dissolve. Then whisk in vanilla and maple syrup. Allow to boil for approximately 30 seconds.
5. Pour mixture into a jelly mold, place in fridge to set (about 2-4 hours)
