Chilled Lemon-Cranberry Blancmange

1Lightly oil a metal Bundt pan with canola oil; set aside. Place ¾ cup (175 mL) of the milk into a small bowl and sprinkle the gelatin powder on top (do not stir); set aside to bloom. Meanwhile, finely zest the lemon; set aside zest. Also squeeze ¼ cup (60 mL) lemon juice; keep separate from the zest.

2Mix 1/3 cup (75 mL) cornstarch with ¼ cup (60 mL) of the milk in a saucepan until smooth. Stir in the remaining milk, 3/4 cup (175 mL) of the sugar, the ¼ cup (60 mL) lemon juice, vanilla extract and salt. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, stirring, until thickened and smoothly coats the back of a spoon, approx. 10 min. Remove from the heat to cool slightly, then stir ½ cup (125 mL) of this warm mixture into the reserved gelatin mixture. Slowly stir this back into the saucepan and mix well; set aside to cool another 5 min. Pour into the prepared Bundt pan. Place in fridge to set overnight.

3Make the cranberry coulis (sauce) on the same day as serving. In a saucepan, stir together the cranberries, cranberry juice, remaining ¼ cup (60 mL) sugar and the sushi ginger. Bring to a simmer over medium-high heat until the cranberries burst and the juice has slightly reduced, approx. 5 min. In a small dish, mix the 1 tbsp (15 mL) cornstarch with 1 tbsp (15 mL) cold water until smooth. Stir this cornstarch slurry into the simmering cranberry sauce. Cook, stirring, until thickened, 1 to 2 min. Cool coulis to room temperature.

4To unmold the blancmange, pour boiling water into a deep bowl or pot to allow the Bundt pan to be dipped into the hot water almost to its rim, for 1 or 2 sec. This will release the blancmange from the sides of the pan. Place a serving plate upside-down over the opening of the Bundt pan and invert, turning the blancmange over and onto the plate. Gently lift off the pan. Spoon the cranberry coulis overtop the blancmange. Garnish with the reserved lemon zest and fresh thyme leaves to serve.