Blancmange

Blancmange is a delicate jelly-like dessert of French origin. The classic version of this delicacy is made with almond milk, but there are a large number of alternatives to suit every taste. Blancmange is also prepared with cream, cow's milk, cottage cheese, and sour cream. Choose your option and please your family with an exquisite dessert!

Classic blancmange dessert recipe

Using this recipe, we prepare a classic version of blancmange - with almond milk. Finding such milk will not be difficult in any supermarket. We offer strawberries to highlight the tenderness of the dessert. You can serve blancmange without berries - it’s whatever you like.

1. 
   The classic dessert blancmange is very easy to prepare. Pour 50 milliliters of cold almond milk into a small container. Add gelatin to the milk and leave to swell according to the instructions.After swelling, place the container with milk and gelatin in a water bath and dissolve the mass until completely homogeneous. Remove from the stove and let cool.
2. 
   Pour the remaining cold almond milk into a separate bowl.
3. 
   Add cream from the refrigerator and stir.
4. 
   Add granulated sugar and mix.
5. 
   Add a homogeneous mixture of almond milk and gelatin and mix.
6. 
   Pour the resulting mixture into molds – it’s convenient to use silicone ones. Place in the refrigerator for a couple of hours to harden.
7. 
   We wash the strawberries, remove the stems, dry them and cut them into small pieces.
8. 
   Blend the berries together with the powdered sugar with an immersion blender until completely smooth.
9. 
   Serve the frozen blancmange to the table, topped with strawberry sauce.

Bon appetit!

How to make blancmange with cottage cheese at home?

An important condition for the dessert to be truly tasty is that the cottage cheese must be fresh, non-acidic and, of course, natural. The same applies to milk and sour cream. To make the blancmange brighter in taste and appearance, we suggest adding pieces of canned peaches to the mixture. You can skip this step, or you can add other fruits instead of peaches.

Cooking time: 40 min. excluding hardening time.

Cooking time: 30 min.

Servings – 4.

Ingredients:

• Cottage cheese – 400-500 gr.
• Milk – 200 ml.
• Sour cream – 200 gr.
• Granulated sugar – 150-200 gr.
• Gelatin – 30 gr.
• Water – 50 ml.
• Canned peaches - to taste.

Cooking process:

1. Place cottage cheese and sour cream in a large bowl. Add granulated sugar and milk.

2. Using an immersion blender, mix everything together until a homogeneous smooth mass is obtained.

3. In a separate small bowl, pour gelatin with water.Stir and leave to swell for the time indicated on the package.

4. Cut the peaches into small pieces. Mix peaches with curd mixture.

5. Heat the soaked gelatin in a water bath or in the microwave - you should get a homogeneous liquid. Pour the resulting liquid into the curd mass with peaches and mix well.

6. Pour the blancmange mass into a mold - one large or several small portions. Place in the refrigerator for two to three hours to harden.

7. Turn the frozen dessert over onto a flat dish and serve. It is convenient to cut blancmange into portions with a hot knife.

Bon appetit!

Blancmange with sour cream and fruit

We will prepare this version of the dessert with sour cream - it successfully gives the blancmange the necessary sourness. We will also add strawberry pieces and almonds. The taste of the dessert is soft almond, with light sourness and juicy strawberry inclusions. Such a dessert will not overload the meal and will successfully complete it.

Cooking time: 40 min. excluding hardening time.

Cooking time: 30 min.

Servings – 4.

Ingredients:

• Almond nuts – 150 gr.
• Cream 10% - 350 ml.
• Sour cream – 100 gr.
• Granulated sugar – 70 gr.
• Gelatin – 10 gr.
• Strawberries – 150 gr.

Cooking process:

1. Place almonds in a bowl, fill with hot water and leave for a few minutes. Then drain the hot water and add cold water. We repeat a couple of times. This step will make the process of peeling the brown skins off the nuts much easier.

2. Remove the skin from each nut with your hands. Soak the peeled almonds in cold water for an hour to make them whiter.

3. Mix gelatin with three tablespoons of water, mix and leave for ten minutes to swell.

4.Drain the water from the almonds and puree in a blender until a fine-grained mass is obtained.

5. Add cream to the chopped almonds and mix.

6. In a saucepan, mix almonds with cream, sugar and swollen gelatin. Heat the mixture on the stove until hot, but do not boil. Sugar and gelatin granules should be completely dissolved. Remove from the stove and let the mixture cool to room temperature.

7. Wash strawberries or other fruits to taste, dry and cut into small pieces.

8. Pour sour cream into the cooled almond mass and beat with a mixer until smooth.

9. Pour the mixture into molds and place strawberry pieces on top. Place in the refrigerator for three hours.

10. Serve the frozen blancmange to the table, freeing it from the molds and transferring it to a dish. Additionally, you can decorate the dessert with fresh mint leaves.

Bon appetit!

A simple and delicious recipe for blancmange with jelly

An interesting combination of creamy, dense blancmange and liquid orange jelly. The combination of flavors and textures is very successful. We recommend using sheet gelatin - it dissolves more easily, and you can use either corn or potato starch.

Cooking time: 45 min. excluding hardening time.

Cooking time: 30 min.

Servings – 4.

Ingredients:

• Cream 10% - 250 ml.
• Milk – 250 ml.
• Vanilla sugar – 2 sachets.
• Granulated sugar – 2 tbsp. l.
• Leaf gelatin – 12 g.
• Oranges – 5 pcs.
• Starch – 25 gr.
• Water – 100 ml.
• Chocolate chips - for decoration.

Cooking process:

1. Wash oranges with hot water and dry.

2. Soak gelatin in cold water. After soaking, dry the sheets on a paper towel.

3.Pour milk and cream into a saucepan, heat on the stove until hot, do not boil. Pour regular and vanilla sugar into the milk mixture and stir. Add the dried gelatin sheets and stir until they are completely dissolved.

4. Distribute the resulting mixture into molds and put it in the refrigerator to harden for approximately a couple of hours.

5. To prepare the jelly, cut the oranges and squeeze the juice out of them. Leave one orange for decoration. Bring the juice to a boil. If the juice is unsweetened, add sugar to taste. Separately, mix the starch with cold water and pour this mixture into the hot orange juice, mix well and bring the jelly on the stove until it thickens. Remove from the stove and let cool completely.

6. Cut off the peel from the orange for decoration.

7. Cut out the slices, remove the seeds if there are any.

8. To serve, pour orange jelly onto a plate and place frozen blancmange on it. Sprinkle chocolate chips on top.

Bon appetit!

Homemade blancmange dessert with almond milk

Another version of blancmange made with almond milk. To make the dessert airy and tender, add whipped cream to the total mass - air bubbles will appear in the frozen delicacy. Blancmange can be served with berries – a very attractive color contrast.

Cooking time: 25 min. excluding hardening time.

Cooking time: 25 min.

Servings – 4.

Ingredients:

• Cream 30-35% - 300 ml.
• Almond milk – 300 ml.
• Powdered sugar – 100 gr.
• Gelatin – 2 tsp.
• Berries - for decoration.

Cooking process:

1. From the total amount of almond milk, pour about half a glass into a small container and pour gelatin into it. Let it swell.

2.Dissolve the swollen gelatin in a water bath. Pour the gelatin liquid into the remaining amount of almond milk. Mix well.

3. In a separate container, beat the cream with powdered sugar with a mixer until soft peaks form. Now mix whipped cream and almond milk with gelatin.

4. Pour the prepared mixture into molds and put them in the refrigerator for several hours - the mass should harden well.

5. Place the frozen blancmange out of the molds onto flat saucers, decorate with berries and serve cold.

Bon appetit!

Step-by-step recipe for making blancmange with cream

Recipe with cream without gelatin. The consistency of the dessert is softer and more delicate, it does not hold its shape as with gelatin, so it makes sense to spread the mass into portioned bowls or glasses.

Cooking time: 25 min. excluding hardening time.

Cooking time: 25 min.

Servings – 4.

Ingredients:

• Cream 30% - 1 tbsp.
• Milk 3.5% – 1 tbsp.
• Granulated sugar - to taste.
• Corn starch – 2 tbsp. l.
• Lemon – 12 pcs.
• Cinnamon - to taste.
• Ground cloves - to taste.
• Grated nutmeg - to taste.
• Chocolate - for serving.
• Coconut flakes - for serving.

Cooking process:

1. Wash the lemon and remove the zest.

2. In a bowl, mix cream, lemon zest, starch, sugar to taste. For flavoring we use cinnamon, grated nutmeg, cloves - choose to taste.

3. Pour the milk into a separate saucepan and place it on the stove. Heat to a boil. When the milk begins to boil, vigorously stir the mixture with the cream until smooth and pour it in a stream into the boiling milk. Stir continuously and keep on fire until the mixture begins to thicken.

4.Remove the saucepan from the stove and pour the creamy mixture into bowls or glasses.

5. Place in the refrigerator for several hours. Before serving, drizzle with melted chocolate and sprinkle with coconut.

Bon appetit!

Curd blancmange with pineapple

An easy to prepare and delicious dessert. The fat content of the delicacy directly depends on the fat content of the cottage cheese, so choose as you wish. We use canned pineapples - their flesh is softer and sweeter.

Cooking time: 35 min. excluding hardening time.

Cooking time: 25 min.

Servings – 4.

Ingredients:

• Cottage cheese – 500 gr.
• Milk – 300 gr.
• Powdered sugar – 200 gr.
• Gelatin – 30 gr.
• Canned pineapples – 300 gr.
• Sour cream – 200 gr.
• Vanillin – 3 gr.

Cooking process:

1. Mix gelatin and milk in a small container, leave for twenty to twenty-five minutes so that the granules swell.

2. Rub the cottage cheese through a sieve to make its consistency more tender.

3. Add sour cream to the cottage cheese, add powdered sugar and vanilla and mix thoroughly.

4. You should get a smooth mass.

5. Drain the syrup from the pineapples. Cut the pulp into small cubes. Place the chopped pineapple into the curd mixture and mix.

6. Place gelatin soaked in milk in a water bath and melt until smooth. Pour the resulting liquid in a thin stream into the curd-pineapple mass and mix.

7. Place the resulting mass into molds and refrigerate so that the dessert hardens well.

8. Place the finished frozen blancmange out of the molds onto a dish and serve cold to the table.

Bon appetit!

Blancmange with coconut milk at home

Making blancmange generally involves using any type of milk.Both cow and nut can be used. We prepare this option with coconut. For flavoring, add lemon zest and vanilla extract.

Cooking time: 25 min. excluding hardening time.

Cooking time: 25 min.

Servings – 4.

Ingredients:

• Coconut milk – 400 ml.
• Granulated sugar – 60 gr.
• Corn starch – 40 gr.
• Vanilla extract – 1 tsp.

Cooking process:

1. We measure out the necessary products by quantity.

2. Pour three hundred milliliters of coconut milk from the total amount into a saucepan and place on the stove. Add granulated sugar.

3. Heat until hot, stirring occasionally.

4. While the coconut milk is heating, separately mix the remaining one hundred milliliters of milk and cornstarch.

5. Mix thoroughly so that the starch does not settle, but is evenly distributed throughout the entire volume of the liquid.

6. When the coconut milk and sugar heat up, remove the saucepan from the heat and pour a little hot mixture into the cold starch-milk mass, mix thoroughly.

7. Then pour the starch mass into a saucepan, stirring continuously.

8. Place the saucepan on the stove again and heat further, without ceasing to stir with a whisk. Cook for two to three minutes. During this time, the mass should boil and thicken noticeably.

9. Remove the mixture from the stove, add vanilla extract for flavoring, mix thoroughly.

10. Pour the dessert into molds, put it in the refrigerator to cool and harden.

11. Serve cold, garnished with berries, fruits, and fresh mint leaves. You can also sprinkle with coconut flakes.

Bon appetit!