Step 1

Blitz the raspberries in a food processor or blender.

Step 2

Sieve the raspberry puree to remove the seeds. Discard the seeds and set the juice aside.

Step 3

Follow the instructions on the gelatin powder packet to prepare it. Or, add 1 1/2 cups of boiled water to a bowl, add the gelatin powder, and whisk vigorously until the powder has completely dissolved. Set aside.

Step 4

Add the flour, milk, caster sugar, and almond meal to a large saucepan. Heat on a medium temperature, stirring frequently, until boiling. Allow to boil for another 2-3 minutes, continuing to stir the mixture as it bubbles.

Step 5

Remove the pan from the heat and add the heavy cream, vanilla extract, and raspberry juice. Stir until well combined.

Step 6

Add the prepared gelatin mixture and whisk everything thoroughly to combine.

Step 7

Pour the mixture into a large gelatin mold pan and place in the fridge to set for at least 6 hours, but preferably overnight.

Step 8

To remove the blancmange from the mold, dip the mold in a large bowl of hot water for about 10 seconds. Then flip it upside down onto a plate and gently lift the mold away.

Step 9

Decorate with extra fresh raspberries (optional).