1.Sift cornflour, cocoa and sugar into medium saucepan; gradually stir in milk and cream. Cook, stirring, over medium heat, until mixture boils and thickens. Reduce heat; simmer, stirring, 2 minutes. Remove from heat; stir in extract.
2.Spoon mixture into six serving glasses; cover surface with plastic wrap. Refrigerate 3 hours.
3.Split vanilla bean, scrape seeds into medium saucepan, add bean, extra sugar and the water; stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until syrup is slightly thickened.
4.Transfer syrup to medium heatproof bowl, add cherries, cover; refrigerate 1 hour. Serve blancmange topped with cherry and syrup mixture.
It is fine to use a 300ml carton of cream for this recipe.
Note
Related
Sign up for our newsletter
Want 20% off at THE ICONIC? Sign up to the latest news at Women’s Weekly Food.
