Ruby Chocolate Blancmange

Instructions

1. 1

   Combine the milk powder, sugar, and salt in a small saucepan and heat over medium heat, stirring until the sugar has dissolved.

   Tip: Use a candy thermometer to monitor the temperature.

2. 2

   In a separate saucepan, whisk together the egg yolks and butter until pale and thickened.

   Tip: Be careful not to scramble the eggs.

3. 3

   Gradually pour the warm milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.

   Tip: This is an important step to prevent lumps from forming.

4. 4

   Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens.

   Tip: Use a spatula to scrape the bottom of the pan.

5. 5

   Remove the saucepan from the heat and stir in the vanilla extract.

   Tip: Let the mixture cool slightly before proceeding.

6. 6

   Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps or egg solids.

   Tip: This is an important step to ensure a smooth blancmange.

7. 7

   Whisk in the cornstarch until dissolved, then stir in the ruby chocolate chips.

   Tip: Let the mixture cool and set before serving.

8. 8

   Just before serving, whip the heavy cream until stiff peaks form, then fold into the ruby chocolate mixture.

   Tip: This will give the blancmange a light and airy texture.

9. 9

   Pour the blancmange into individual serving cups and refrigerate until set, at least 2 hours.

   Tip: You can garnish with additional ruby chocolate shavings or whipped cream, if desired.