Chocolate Blancmange With Crème Anglaise - cooking recipe

Ingredients

1/3 cup cornstarch
1 tsp cocoa powder
2 1/2 cups milk
2 tbsp granulated sugar
1 tsp vanilla extract
None None FOR THE CREME ANGLAISE
1/2 cup milk
1 None vanilla bean, seeds scraped out
1/4 cup granulated sugar
4 None egg yolks
None None strawberries, quartered, to serve

Preparation

Whisk together cornstarch and cocoa powder with a little milk until smooth. Gradually whisk in remaining milk. Transfer to a medium saucepan and add sugar. Bring to a boil, stirring constantly. Reduce heat and simmer for 3 mins, stirring. Add vanilla. Distribute between 4 - 4.25 oz molds and chill until firm.
Meanwhile, to make the creme anglaise, combine milk, vanilla bean, vanilla bean seeds and 2 tbsp sugar in a medium saucepan. Gently heat until hot. Whisk egg yolks with remaining sugar until pale. Slowly whisk in hot milk then return to saucepan and cook, stirring constantly, over low heat for 10-15 mins, until mixture thickens and coats the back of a spoon. Cover surface directly with plastic wrap and chill.
Turn blancmange out onto serving plates. Serve with creme anglaise and strawberries.