Pink Blancmange

Preparation

Put the milk, flavoring and sugar on the fire and stir until hot;
Add the gelatine and continue stirring over a gentle heat until it is quite dissolved;
Strain into two basins;
Color one half with the cochineal to a pale pink;
Stir the milk until nearly cold;
Pour into small wetted moulds;
When set, plunge the mould into hot water and turn out the blancmange quickly
Pipe whipped cream around the blancmange and decorate with raspberries.

Ingredients