Elderflower Blancmange with Raspberry Coulis

Preparation/cooking time: ca. 20m + Refrigerate: ca. 120m + Poach in a bain-marie: ca. 40m

For 4 people

Nutritional Information

Contains 353 Kcal


  • 4 fresh eggs
  • 40 g sugar
  • water, boiling
  • 2 tbsp. icing sugar
  • 2 tsp. lemon juice
  • 4 tbsp. elderflower syrup
  • 1 dl cream
  • 1.5 dl milk
  • 150 g frozen raspberries, defrosted
  • a little lemon balm to decorate

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  • Transfer the moulds to a cloth in an oven-proof dish. Mix the eggs, sugar and syrup together well in a bowl. Boil the cream and milk, pour into the egg mixture, beating with a whisk, then pour into a jug through a sieve. Divide the crème into the moulds and individually cover each mould with foil.
  • Cook in a bain-marie: Pour in boiling water to 2/3 the height of the moulds. Cook the flans for approx. 40 mins. in the lower half of an oven preheated to 170°C. Remove the tin, leave the moulds to stand in the water for about 10 mins., remove, then remove the foil. Allow the flans to cool completely, cover and chill for approx. 2 hours until set.
  • Finely puree the raspberries with the sugar and lemon juice, press through a sieve.
  • Plate up: Using a knife, carefully separate the flans from the edges and turn onto dessert plates. Serve with the coulis. Beat the cream until stiff. Decorate the flan with whipped cream and lemon balm.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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