Blanmange - a recipe for tender jelly on a dairy basis, in which, depending on the recipe, add slices of fruit, berries, nuts. The base component of the authentic version of dessert is almond milk, which is now successfully replaced with cow, sour cream, cottage cheese.
How to cook blancmange?
Dessert blanmange prepared elementary from simple and affordable products, without taking a lot of time, if you do not take into account the period required to solidify the delicacy.
- Gelatin is pre-soaked in a portion of cold water or milk, then it is dissolved in a water bath or in a microwave oven, without boiling.
- Stir in jelly water in milk, sour cream or curd base, which must be necessarily homogeneous.
- It is allowed to add canned and soft fresh fruits, berries, steamed dried fruits, chopped nuts to the basis of slices.
- Blanmange is a recipe requiring hardening in the cold, for which the containers with a spilled dessert are placed in the refrigerator.
Blanmange - a classic recipe
The most laconic version of dessert is dairy blancmange, for the preparation of which use nut, soy, cow or goat milk. The base is further flavored with the addition of vanilla, and the airiness to the finished treat is added by adding whipped cream to a thick foam.
Ingredients:
- milk - 200 ml;
- cream - 350 ml;
- granulated sugar - 60 g;
- gelatin - 10 g;
- vanilla extract - 10 ml.
Preparation
- Heat milk to boil with sugar, remove from heat, mix in vanilla.
- Soak gelatin in two tablespoons of cold water, leave for 30 minutes, then add to a hot milk base, stir until all the granules are blooming.
- After the cooling of the milk jelly, whipped cream is mixed into it, the mass is spread over the molds.
- Leave blancmange with milk and cream for freezing in the cold.
Almond Blancmange - recipe
Blanmange, whose simple recipe will be presented later, acquires a pleasant taste by adding ground almonds. Several nuts (3-5 pcs.) Can add bitter, the rest are sweet. Before use, the nuts must be cleaned of the husks, for which pre-pour for 2-3 minutes with boiling water, and then pass cold water and drain.
Ingredients:
- almonds - 250 g;
- milk and water - 100 ml each;
- cream - 500 ml;
- granulated sugar - 250 g;
- gelatin - 25 g.
Preparation
- Crush the almonds in a blender, adding at the same time gradually water, and then milk.
- Mix the almond base with sugar and heat until the crystals dissolve, then filter through a cotton cloth, squeeze.
- Soak gelatin in 200 ml of water, dissolve until the granules dissolve, mix in an almond liquid into which whipped cream is added after cooling.
- Spill the almond blancmange in forms, leave to freeze in the cold.
Blancmange with sour cream - recipe
Blanmange - a recipe that can be performed with sour cream, reducing the cost of a ready-made dessert in a similar manner, and at the same time getting no less worthy of its taste. It is important to take a well-chilled product with a high percentage of fat, which will allow it to whisk it up to an airy and lush texture.
Ingredients:
- milk - 250 ml;
- sour cream - 500 g;
- granulated sugar - 250 g;
- gelatin - 25-30 g;
- vanillin.
Preparation
- Gelatin is poured with iced milk, left for swelling.
- Heat the mixture in a water bath with stirring until the granules are completely dissolved, cool.
- Whip the sour cream with vanilla until fluffy, gradually adding sugar.
- Mix the jelly milk and sour cream mass.
- Pour blancmange from sour cream on kremankam, give to freeze in the cold.
Blancmange with fruit
If you want to taste a jelly dessert with all kinds of fillers, blancmange with biscuits and fruits will do just fine for this purpose. Use as an additive you can savoyardi or sliced pieces of biscuit. Of the fruit components, bananas, peaches, fresh or canned, pineapples are ideal.
Ingredients:
- cookies biscuit - 250 g;
- fruit - 500 g;
- milk and cream - 250 ml each;
- cottage cheese - 500 g;
- granulated sugar - 250 g;
- gelatin - 3 tbsp. spoons;
- water - 2/3 cup;
- vanillin.
Preparation
- Mix milk, cottage cheese, sugar, vanilla, whisk everything with a blender.
- Stir in the whipped cream.
- Soak gelatin in water, dissolve by heating, add to the milk basis.
- Cut the cookies and fruits, put them in molds, pouring the layers with jelly milk mixture.
- They put fruit blancmange for several hours in the cold.
Blancmange with yogurt
The next lighter version of the tasty dessert will amuse with low caloric content due to the use of a natural thick yogurt as a base component. The flavoring ingredient here is cooked natural coffee, the quality of which will depend on the final characteristics of the sweetness.
Ingredients:
- milk - 500 ml;
- yoghurt - 350 g;
- granulated sugar - 250 g;
- gelatin - 40 g;
- natural brewed coffee - 150 ml.
Preparation
- Mix the brewed black coffee with milk and sugar, give twice to boil, then filter through the tissue cut, cool, mix with yogurt.
- Soak and dissolve by heating the gelatin, cool, meddle in the milk basis.
- Spill coffee blancmange on kremankam, give to freeze.
Blancmange from yogurt - recipe
Another maximum dietary version of delicacies is blancmange from kefir, which, like sour cream, can be of any fat content. The result is reminiscent of vanilla ice cream . For the preparation of sweets, similar to creme brulee, kefir is replaced with fermented baked milk. Frozen dessert can be sprinkled with a crumb of pastry, nuts or chocolate.
Ingredients:
- kefir - 500 ml;
- sour cream - 4 tbsp. spoons;
- granulated sugar - 0.5 cup;
- gelatin - 1 tbsp. a spoon;
- Vanilla sugar - 1 teaspoon.
Preparation
- Gelatin soaked in water, adding 4 tbsp. spoon, dissolve by heating and stirring.
- Kefir, sour cream, vanilla and plain sugar whip with a mixer until the sugar crystals are dissolved.
- Continuing the whipping, pour in warm jelly water.
- Pour out a lot of kremankam, let it freeze in the refrigerator.
Curd blancmange - recipe
Blancmange cheese, the recipe of which will be presented next, will cause a storm of the most positive emotions, having pleased with an unusual soft texture. If there are no vanilla pods, you can add vanilla extract or vanillin to the composition, but not without loss in taste. Serve dessert in kremankah, adding syrup, berries or jam.
Ingredients:
- cottage cheese - 500 g;
- sour cream and milk - 250 g;
- powdered sugar - 1 glass;
- gelatin - 30 g;
- vanilla pods - 2 pcs.
Preparation
- In milk, gelatin is soaked.
- Cottage cheese is beaten with sour cream and powdered sugar.
- In the milk with jelly, seeds from vanilla pods are added, heated with stirring, but do not allow the mixture to boil.
- Stir in the frozen milk of jelly in the curd mass.
- They pour the curd blancmange over the forms, let them freeze in the cold.
Blancmange with pineapple
Pleasant taste and extra juiciness acquires a cottage cheese blancmange with pineapple . Use the canned fruit in prepared slices or cut the mugs into cubes. Before adding to the jelly base, the additive is thrown into a colander and allowed to drain well, and, ideally, is further dried.
Ingredients:
- cottage cheese - 500 g;
- sour cream and milk - 1 glass;
- powdered sugar - 1 glass;
- gelatin - 30 g;
- canned pineapples - 200 g;
- vanilla sugar - 20 g.
Preparation
- In the milk, gelatin is covered, left for 30 minutes, after which it is heated, stirring, until the granules dissolve.
- Rice the cottage cheese with sugar powder, vanilla sugar and sour cream and add the blender.
- Mix jelly milk and slices of pineapple into the curd mass, spread out into molds, allow to freeze.
Blancmange with cocoa - recipe
The following recipe for dessert lovers with chocolate notes. The milk base in this case is supplemented with cocoa powder, which will fill the delicacy with the desired taste and aroma. Cream and milk should be taken fatter and add to the composition if desired, a little vanilla sugar, vanillin or natural vanilla.
Ingredients:
- cream - 200 g;
- milk - 1 l;
- powdered sugar - 1 glass;
- gelatin - 50 g;
- cocoa powder 30 g;
- water - 300 ml.
Preparation
- In 150 ml of cold water, gelatinous granules are soaked.
- Mix the powder with cocoa, and then with the remaining water.
- Pour in a mixture of gradually boiling milk, then jelly water.
- Have a container on the stove and warm up while stirring, but do not allow to boil.
- Pour chocolate blancmange on the molds, and after solidification is served with whipped cream.
Blancmange with berries
Delicious and delicious turns blanmange with blueberries, blackberries, strawberries, raspberries or currants, berries are added to the jelly foundation entirely, they must be whole and dry at the same time. Instead of sour cream as a basis for dessert, you can take a soft curd, mixing it with a small portion of milk in a blender.
Ingredients:
- sour cream - 500 g;
- water 250 ml;
- sugar - 1 cup;
- gelatin - 30 g;
- berries - 500 g.
Preparation
- Gelatin is soaked in water for 30 minutes, after which it is heated until the granules dissolve.
- Beat up sour cream, gradually adding sugar, achieve splendor.
- Pour in the jelly water after cooling, then beat again.
- Stir in the basis of the berries, shift the mass into kremanki or the general form, let it freeze.