The French dessert blancmange somewhat resembles the famous Italian panna cotta, although in its classical manifestation blancmange is prepared on almond, and not cow's milk, although there are exceptions from all rules.
Anyway, everyone knows that jelly desserts are the most dietary, and so we, ladies, do not have to worry about the slender figure after eating another portion of the French delicacy. What is blanmange and how to prepare it, we will understand in this article.
Blancmange with Peaches
We assume that familiarity with the famous dessert should begin with its classic version of the preparation, namely using the same almond milk. To get it in our time is not so difficult, exactly, as well as prepare the dessert itself.
Ingredients:
- starch - 85 g;
- almond milk - 1 l;
- sugar - 60 g;
- peach - 3 pieces;
- mint - for decoration.
Preparation
In the old days, gelatin in the dessert was not gelatin, but starch, and since our dessert is the most, that neither is, classical, we follow the advice of our ancestors.
Starch is bred in a paste with a small amount of milk and only after it is added all the remaining liquid. This technique will help us avoid unwanted lumps. We put the milk mixture on the fire and cook, stirring, for 5 minutes. Remove the dishes from the fire and mix the sugar until completely dissolved.
Pulp of 3 peaches we pass through a meat grinder or we grind in a blender and we add in dairy weight. Pour the mixture into molds and leave in the refrigerator for 2-3 hours. We serve blancmange with peaches, decorating with mint leaves.
Curd Blancmange - recipe
By adapting the French dessert to your mentality, our compatriots came up with a variant of its creation based on cottage cheese. Certainly, such a recipe for cooking blancmange deserves respect due to its availability and relative cheapness.
Ingredients:
- cottage cheese - 500 g;
- sour cream - 150 g;
- sugar - 150 g;
- milk - 100 ml;
- gelatine - 20 g.
Preparation
Cottage cheese carefully wipe through a sieve, mix with sour cream and sugar until the latter dissolves. Gelatine is left to swell in warm milk, and after it is dissolved on a small fire. Then, while it's still hot, we carefully mix it into the milk mass, pour the dessert into the molds and leave it in the fridge for 3 hours.
Finished blancmans can be decorated with fruits, cream, caramel or chocolate, and to make it easier to remove it from molds, dip them for 7-10 seconds in warm water.
Blancmange made with sour cream and fruit
Another handicraft method of blancmange uses the usual sour cream as a basis, and we can assure you that this dessert is not inferior to the original.
Ingredients:
- sour cream - 250 g;
- butter - 75 g;
- egg - 1 piece;
- sugar - ½ item;
- a mixture of tropical fruits (canned) - 1 bank;
- gelatin - 1 tbsp. a spoon.
Preparation
Before you prepare blancmange, pour the gelatin with water so that it is covered, and leave to disperse.
Swollen gelatin is dissolved in a water bath and injected into the sour cream. The final touch is the fruit, any, to taste, we grind them and put them in the desired quantity. Dessert is poured into molds and left to freeze for 3 hours.
It should be noted that this type of dessert is much more caloric than the above, so if you decide to use it during the diet, then sour cream should be replaced with kefir or low-fat cream. Bon Appetit!