Our 10 best cream recipes — theguardian.com

This classic dessert from Hawksmoor is much easier to make than it looks, and will win points for schooldays nostalgia. Hawksmoor at Home, by Huw Gott, Will Beckett and Richard Turner (Preface) Serves 4 For the jelly 6 leaves gelatine 150ml sugar syrup (100g sugar, 100ml water – stir and bring to boil, remove from heat, cool) 300ml freshly squeezed orange juice For the blancmange 6 leaves gelatine 250ml double cream 250ml milk 25g caster sugar

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