An intense strawberry flavoured jellied cream which is heavy on satisfaction, but light (ish) in calories. This strawberry blancmange is made with agar agar rather than gelatine so is eminently suitable for vegetarians.
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On our last trip to the New Forest to visit CT’s mother, I was given a family heirloom to take home with me: a vintage glass jelly mould*. Well, I have to confess I’m not much of a jelly maker and the mould has been sitting in the cupboard in a rather unloved way. But when I got my hands on a mass of cheap strawberries last month, it occurred to me to try making a vegetarian strawberry blancmange.
I remember strawberry blancmange coming out of a packet when I was young and given that gelatine is a principle ingredient, this particular dish faded into the not-worth-bothering-with corner of my mind. Making a real blancmange from scratch is, however, a different thing entirely. I used agar agar as a vegetarian substitute for gelatine and the flavour of strawberries was intense.
Recipes for strawberry blancmange are rare, it seems and I didn’t have a single one in any of my books. I trawled around on the internet and ended up basing mine on one from Delicious. Intriguingly it listed ground almonds as one of the ingredients. I went with the almonds, but reduced the cream to milk ratio quite considerably. I was looking for a creamy dessert without an overload of calories.
Vegetarian Strawberry Blancmange
I was rather concerned about the mould coming out properly and overdid the agar agar a little, but hey, this was my first attempt at using this interesting seaweed product. The result did not quite have the melt in the mouth quality I was hoping for, but the blancmange did come out of the mould easily. I have given a reduced amount of agar agar in the recipe below, which should give a better result.
The other thing I would do differently next time is to sieve the strawberry purée, the texture was a little seedy and not nearly as smooth as it should have been. But for all that I was exceedingly pleased with my first ever homemade blancmange.
I served it with strawberries and what I hoped would be a complimentary drizzle of spiced chocolate balsamic vinegar over the top – it was.
I used a stick blender to make the strawberry purée, but if I’d had a power blender* back then, I might not have had such a seedy result.
Other Jelly Type Recipes Using Gelatine Alternatives
- Ginger & mango jelly with mango Shrikand from Citrus Spice
- Strawberry panna cotta from Simply Food
- Vegan apple & pomegranate jelly from Family Friends Food
- Vegan gin & gooseberry jelly from Family Friends Food
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Thanks for visiting Tin and Thyme. If you try this recipe for vegetarian strawberry blancmange, I’d love to hear about it in the comments below. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
And for more cool dessert recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Vegetarian Strawberry Blancmange. PIN IT.
Vegetarian Strawberry Blancmange – The Recipe
Strawberry Blancmange - Vegetarian
- 200 ml milk
- 100 ml double cream
- 15 g ground almonds
- 350 g strawberries - hulled plus more to decorate
- 1 tsp vanilla vinegar or ½ tsp vanilla extract
- 50 g golden caster sugar I used vanilla sugar.
- 2 scant tbsp agar agar
- chocolate vinegar to serve
- Spray a 600ml jelly mould lightly with oil.
- Mix the agar agar in with the milk and cream and bring to a simmer in a medium sized pan over moderate heat stirring all the while.
- Add the almonds and simmer for 2-3 minutes or until the agar agar has dissolved. Remove from the heat.
- Puree the strawberries, vinegar and sugar with a stick blender and sieve to remove the seeds.
- Mix into the milk mixture, then pour into the jelly mould, filling it right to the top.
- Cover and leave in a cool place to set overnight.
- When ready to serve, turn out onto a plate. You may need to dip the mould into hot water to aid extraction.
- Drizzle with chocolate balsamic vinegar, if liked and serve with strawberries.
It’s More Glorious Reds for the Vegetable Palette this month over at A2K – A Seasonal Veg Table, so this vegetarian strawberry blancmange recipe is winging its way to Shaheen. I’m also sending this wobbly jelly cream off to Emily at A Mummy Too for #RecipeOfTheWeek.
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