CORNSTARCH BLANC MANGE

Blancmange can be made up to 2 days ahead. Pour into serving dishes or a mold, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until set (at least 4 hours). If using a mold, dip briefly in warm water before unmolding.

Store covered with plastic wrap in the refrigerator for up to 3 days. The texture is best within the first 2 days. This dessert does not freeze well as the cornstarch will separate and become grainy upon thawing.