For , you will need:

80g dark chocolate, chopped
3 tbsp sugar
1 tsp vanilla extract
4 tbsp corn flour
568ml / 1 pint milk

(serves 4)

In a small saucepan, blend the corn flour with a little of the milk. Then stir in the rest of the milk and heat until thickened, stirring all the time. Remove from heat and stir in the sugar, chopped chocolate and vanilla extract. Stir until perfectly blended. Allow to cool a little, then pour into a 600ml mould. Cover with moistened parchment to prevent a skin from forming. Set aside to cool some more then refridgerate for a few hours until set.

To serve, place a flat-bottomed serving plate upside down over the mould. Grab the edges of the plate and the mould with your hands and invert. Tap the inverted mould to loosen the blanc mange, then remove the mould carefully.

Serve with pouring cream and fresh fruit.