Chocolate blancmange with anglaise cream

1. Rinse the blancmange molds (4 pieces of 120 ml each) with cold water.
2. In a large container, pour corn flour and cocoa, pour a little milk and mix everything until smooth.
3. Gradually pour the remaining milk into the mixture, stirring.
4. Pour the resulting mixture into a saucepan, add powdered sugar and put on medium heat.
5. Without ceasing to stir, bring the mixture to a boil, then reduce the heat to a minimum. Cook the mixture for 3 minutes.
6. Add vanilla extract, stir.
7. Pour the mixture into the prepared molds, let cool. Put it in the refrigerator for now.
8. Prepare the Angloz cream. To do this, mix half of the powdered sugar, vanilla (you need to scrape the seeds from the pod) and milk in a saucepan. Heat over medium heat almost to a boil (but do not boil!). In a separate bowl (not plastic), whisk the yolks with the remaining powdered sugar. Whisk until they turn white, then, without stopping whipping, pour the contents of the pan. Then place the bowl on a water bath and, without ceasing to stir, keep it for 15 minutes. The mixture should thicken, then cool it and put it in the refrigerator for 40-60 minutes.
9. Put the blancmange on flat saucers, pour cream on top and garnish with chopped fresh strawberries.

Bon appetit!