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4.9 from 29 votes

Whyte leach

This is an early form of panna cotta and blancmange. It is a milk pudding from medieval times that would have used isinglass (fish bladders) to set.


  • 5 Sheets Leaf gelatine (or powder equivalent)
  • 500 ml Milk
  • 75 g Sugar
  • 1 tbsp Orange juice


  • Cut the gelatine leaves into small pieces and soak in water to soften. For more precise instructions, check the details on the gelatine packaging.
  • Stir the orange juice into the milk and leave to settle for 5 minutes. Place the milk in a pan over a medium heat and add the sugar. Stir well until all of the sugar has dissolved and then remove from the heat.
  • Add the gelatine to the milk and stir to dissolve. Sieve the liquid and then pour into silicone molds. Leave to set in the fridge overnight.