Hands up if you've eaten blancmange any time in the last couple of decades. Nobody ?! The last time I ate any, it was at my grandad's some time in the seventies or eighties and I haven't seen it since, so it was a bit of a blast from the past to get a pack of mango blancmange mix in this month's Martinique-themed Kitchen Trotter box !
This recipe also used the bar of Elot chocolate from the box - a brand which has existed for over 100 years in Martinique. Any dark chocolate would do though.
Mango Blancmange Crumble
a pack of mango blancmange mix
100g dark chocolate
a handful of digestive biscuits
Put the milk and sugar in a pan and warm slightly while stirring constantly, just enough for the sugar to dissolve.
Empty the blancmange mix into a bowl.
Pour in 1/3 of the warm milk and whisk until it has created a smooth liquid. Return to the pan and over a low heat, keep stirring until the first bubbles start to appear. By this time it should have the thick consistency of custard. Turn off the heat.
Break the chocolate into small pieces and put a few in the bottom of each of the ramekins.
Once the blancmange has cooled for a while, pour it into the ramekins on top of the chocolate. Leave to cool at room temperature then in the fridge for a few hours.
Break up the biscuits and add in the rest of the chocolate pieces.
Just before serving, sprinkle a handful of biscuit and chocolate pieces over the top and, if you like, add a shake of cinnamon.
*** Don't miss my country-by-country globecooking recipe index !
If you fancy trying more Martinican cuisine, how about Pork & Sweet Potato Colombo?