Yogurt gives this modern version of the classic blancmange a firmer texture, while raspberries and rosewater inject an exciting flavour and aroma.

Serves 4-6

200 ml creamy milk
2 x 7 g sachets gelatine granules
100 g caster sugar
Iced water, to cool
400 g Greek-style yogurt
2 teaspoons rosewater
1 teaspoon vanilla essence or dark rum
1 punnet fresh raspberries
Few drops of pink food colouring, optional
To serve1 fresh pink rose,ideally a scented variety

Put 90 ml of the milk into a heatproof jug, add the gelatine and leave to hydrate, or swell, for 5-10 minutes, then heat as described in Using Gelatine at the end of this feature. Pour into a saucepan with the rest of the milk and the sugar, and heat until nearly boiling. Cool over iced water in the sink, then remove and whisk in the yogurt, rosewater and vanilla or dark rum. Place 12 of the raspberries in a nylon sieve over a bowl, ladle in 200 ml of the milk mixture and rub through the sieve. Stir the sieved mixture to create an even shade of pink, adding extra colouring if desired. Wet a 600-650 ml decorative jelly mould or bowl and pour in the white blancmange mixture. Chill for 4 hours or fast-freeze for 30 minutes until set. Briefly heat the pink blancmange to just melted if necessary and pour into the mould. Repeat the fast-freeze or chilling process until the dessert is set firm. To serve, turn out onto a plate, top with the rose petals and serve the remaining raspberries separately.

Recommended wine from Decanter magazine: Clos des Camuzeilles, Muscat de Rivesaltes, 2001 France Floral, orange and guava scents supported by freshness and balance. Stone Vine and Sun, (01962) 212351; www.stonevine.co.uk.

RECIPE CLARE FERGUSON
STYLING ALI BROWN
PHOTOGRAPHS WILLIAM REAVELL
JUNE 2006