Blanmange - a classic recipe

The classic recipe for blancmange does not differ much from the much-loved Italian cold dessert panna cotta. This is gelled dessert, which is prepared on the basis of milk (usually vegetable) and can be supplemented with gums, grated nuts, berry jams and sauces. In our region a classic recipe for blancmange is prepared with cottage cheese, but this variation has no relation to the classics.

French dessert blancmange

In this recipe you can use both vegetable milk (walnut or soybean), and cow, varying the taste of dessert at your discretion.

Ingredients:

Preparation

Whip cream fat until firm peaks. Milk put on a plate and heat with sugar and vanilla. Pour gelatin with a couple of tablespoons of cold water and leave to swell. Swell the pellets in the microwave for about 15 seconds. Pour the hot gelatin solution into the milk and mix thoroughly, after which quickly cool the mixture by placing the dishes in which it is placed over a mountain of crushed ice. When the milk cools down, but does not have time to gel, mix everything with almond crumb and whipped cream. Ready dessert pour over any molds and leave until completely hardened.

Curd blancmange - a classic recipe

Our classics suggests adding cottage cheese to Blanmange, so all fans of this dairy product will surely like this variation. To ensure that the consistency of cottage cheese does not affect the consistency of dessert, add not cottage cheese, but homogeneous curd cheese.

Ingredients:

Preparation

Pour gelatin with 3-4 tablespoons of cold water and set aside. In the meantime, whip the cream until firm peaks and dilute the sugar in the milk. Put the swollen gelatin in the microwave for 15-20 seconds, then pour the gelatin solution into the warm milk and cool everything, but do not let the gelatin solidify. Then add to milk curd cheese and almond crumb, then mix everything with whipped cream.

How to cook classic blancmange?

Ingredients:

Preparation

Pour the sheets of gelatin with water. Condense the condensed milk with coconut milk and heat the mixture with a cinnamon stick. Dilute the gelatin sheets in the milk. At the bottom of the serving dishes lay out the pieces of pineapple, top with a gelatin mixture.