Blancmange - a cold dessert, is a sweet jelly from whole or almond milk with the addition of some other products (rice flour, nuts, fruits, candied fruits, cocoa, sweet-scented alcohol).
Modern recipes of blancmange necessarily include gelatin, it promotes solidification, thanks to this ingredient, piece portions keep the shape well. Vegetarians can replace gelatin with agar-agar.
Tell you how to prepare a delicious curd branmange.
Curd we need only natural and fresh medium or high fat, of course, it is better to cook it at home from the tested farm milk, if there is such an opportunity.
Curd dessert blancmange with pineapple and bananas - recipe
Ingredients:
- gelatin - about 20 g;
- milk of medium fat content - 1-1.5 cups;
- fresh cottage cheese - about 250 g;
- sugar powder - 50-100 g;
- pineapple (fresh or canned) - pieces;
- banana small slightly immature - 1 piece;
- the nucleoli of the almond;
- vanilla or cinnamon - 1 pinch;
- light rum - 30 ml;
- lemon juice - 2 tbsp. spoons;
- chocolate dark finished.
Preparation
In slightly warmed milk, add gelatin, carefully mix, wait until it dissolves completely and strain. Add sugar powder and mix thoroughly again.
Nucleolus almonds crushed in any convenient way, the smaller the better. Prepare pineapple: you need small pieces. Also bananas - we will quickly fill them with lemon juice, so as not to darken.
We combine almonds, fruits, rum and milk gelatin solution with cottage cheese. We mix thoroughly, better blender.
The prepared mass will be poured into portions (or into one large one, then it can be served as a cake), sprinkled with grated chocolate and placed in the refrigerator until completely solidified. Sprinkling and decorating with fruits can be done after hardening and extraction from the mold.
Blancmange cheese with fruits - recipe with agar-agar
Ingredients:
- cottage cheese - 300 g;
- fruit (kiwi and orange);
- milk almond or coconut - 300 ml;
- sugar powder - 50-100 g;
- rice flour or starch - 2 tbsp. spoons;
- almond liqueur - 30 ml;
- agar-agar - at a rate of 1-3 teaspoons per 250 ml volume of the total mass of the mixture.
Preparation
Dissolve agar-agar in almond milk. Add sugar powder, rice flour, liqueur, cottage cheese and fruit in the form of small pieces (you can add a little fruit juice). All carefully mix and fill in the molds, which we put in the refrigerator until completely solidified.
Curd blancmange is served with tea, coffee, rooibos, carcade or mate. In principle, this dessert can be served with light alcoholic-fruit cocktails.