LEMON BLANC MANGE

          INGREDIENTS for lemon blanc mange
          100g of cornflour
          1 L of milk
          120g of sugar
           zest of 2 lemons
          PREPARATIONS

• Dilute the conflour with some of the milk.
• Place the remainder of the milk into a pan with hte sugar and thinly peeled lemon zest.
• Bring to boil slowly.
• Continue to mix over heat until the blanc mange thicken.
• Pour the two jelly mould ans set.
• Dip the mould into hot water for 3 seconds.
• Wipe the mould.
• Shake and turn onto silver dishes.
• Put in the refrigerator for 2 hours then serve.