Ingredients

1 3-ounce package cranberry-raspberry gelatin
2 1/2 cups milk
1 teaspoon grated orange rind
5 tablespoons cornstarch
1/4 cup sugar
1/8 teaspoon salt
1 teaspoon orange extract

Directions

Prep time: 30 minutes

Chilling time: 6 hours or overnight

Yield: 4 servings

Prepare gelatin according to package directions, but reduce cold water to 3/4 cup. Pour 1/2 cup into a 1-quart mold, put in refrigerator to chill. Set remaining gelatin aside.

To make blancmange, scald 2 cups of milk in the top of a double boiler. Combine cornstarch, orange rind, sugar and salt and mix with remaining 1/2 cup of milk to make a smooth paste. Gradually stir the paste into the scalded milk.

Cook stirring constantly over boiling water in the double boiler until smooth and thickened. Cover pan and cook for 10 minutes longer, stirring frequently. Remove from stove and add orange extract. You may add a bit of food coloring to heighten the orange color if you wish. Set aside to cool a bit.

When gelatin is set, add the warm blancmange to the mold, leaving about 3/4-inch space at the top. Then fill to the rim with gelatin. Chill over night.

To serve, unmold and garnish with orange slices. It helps to sprinkle a bit of cold water on the surface of the plate so you can slide the gelatin to the center if it unmolds off to one side. Adapted from a family recipe.