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We’re going off-piste a little this month after Estelle sent webmaster Beth a picture of a Turkish blancmange. This triggered a very happy memory for us both as one of our favourite ever things was the green blancmange on our dive travels to Indonesia!

Many countries have a traditional version of a wobbly set desert – in Australia we called it junket, the Italians, refer to it as panna cotta, and blancmange is French. Best of all though, the variations in this smooth creamy dessert can be as healthy or as indulgent as you wish. Here are just a few healthy options. Go on, you deserve an early Autumn treat!

Matcha Green Blancmange

Ingredients: 1 Tbsp (5g) Culinary Matcha Powder • 1/2 envelope of gelatine • 5 Tbsp water • 1 cup Milk • 1.5 cup Heavy cream • 1/2 cup Sugar

To make: place the gelatine in water and stand for 10 minutes until soft.

Whisk half the heavy cream to a stiff peak. Heat milk, sugar and remainder of the heavy cream over medium heat whisking constantly. Add the Matcha powder gradually, pouring it through a strainer. Remove from heat, add the gelatine, stirring continuously until it dissolves. Place over a bowl of ice water, fold in the heavy cream then pour the blancmange into a dessert size bowl. Refrigerate until firm.

Chocolate and orange panna cotta

Ingredients: sunflower or vegetable oil • 1 litre pouring double cream • 200g plain chocolate, finely chopped • 7 oranges • 100g caster sugar
• 9 leaves regular gelatine, soaked in water for 10 minutes.

To make: Lightly oil 10 small ramekins. Heat the double cream until it comes to the boil. Remove from the heat, then add the chocolate; stir continuously until melted. Grate the zest of four oranges and add to the chocolate cream. Squeeze eight tablespoons of orange juice and add to the mixture with the sugar. Shake excess water off the softened gelatine and stir into the hot chocolate mixture until dissolved. Strain through a sieve and then divide equally between the oiled ramekins then place in the fridge (minimum of 36 hours) or until set. 

Turkish delight panna cotta

Ingredients: 2 cups coconut/almond milk • 3 Tbsp raw honey •1 Tbsp Rose Water • 2 tsp organic beetroot juice • 2.25 tsp gelatine powder
• 3 Tbsp cold water

To make: Heat the milk/almond milk and add the raw honey. Stir until the dissolved then allow the mixture to warm for a few minutes. In a mixing bowl pour cold water over the gelatine, let sit for 5 minutes. Remove the saucepan from the heat, mix in the beetroot juice and the Rose Water. Pour over the gelatine and whisk well. Pour into ramekins or glasses and place in the fridge to set. Check to see if the Panna Cotta is set by slightly shaking the ramekins, it should be holding its shape but have a little jiggle to it.

Recipe inspiration:
These were adapted from the following chefs and websites – Matcha Reviews (1). Mary Berry (2), Up and Alive (3). You might like to look at their sites for more ideas. 

Image:  Estelle Zauner Maughan