Blancmange with juice sauce

Ingredients for Blancmange with juice sauce

Instructions for Blancmange with juice sauce

To prepare the Blancmange with juice sauce recipe, please follow these instructions:

Mix milk, maizenamel and sugar in a saucepan. Let it boil up, stirring continuously, and then take the cash role from the heat. Whip the egg together and pour it into the cash role. Let the cream cool in my 10-15.

Rinse the lemon in hot water and then grate it utmost gulle of shell. Mix the lemon zest in the cream, stir well and pour the cream in a large bowl or in individual bowls. Let the cream be entirely cold.

Pour juice, water and potato flour in a saucepan and let it boil up, stirring continuously. Let the sauce cool slightly before serving.