The recipe blancmange
French dessert blancmange is somewhat reminiscent of the famous Italian panna cotta, though a classic manifestation of her blancmange prepared with almond rather than cow's milk, although there are exceptions to all rules.
Anyway, we all know that the most jelly desserts dietichny, so we are with you, ladies, do not have to worry about slimming shape after eating regular servings of French delicacies. What is a blancmange and how to cook it we will deal in this article.
Blancmange with peaches
We assume that the familiarity with the famous dessert should start with its classical cooking options, namely, using all the same almond milk. Get hold of it in our time is not so difficult, exactly as he prepared dessert.
- Starch - 85 g;
- almond milk - 1 liter;
- sugar - 60 g;
- peach - 3 pcs .;
- Mint - for decoration.
In the old days in the dessert he served thickener is not gelatin and starch, and as our dessert, the most that neither is a classic, we will follow the advice of their ancestors.
Starch paste breed in a small amount of milk, and only then topped up with the rest of the liquid. This method will help us to avoid unwanted lumps. Put the milk mixture on the stove and cook, stirring occasionally, 5 minutes. Remove the bowl from the heat and interfere with the sugar until dissolved.
Flesh 3 peaches mince or grind in a blender and add to the milk mass. Pour mixture over the cups and leave in the refrigerator for 2-3 hours. We serve an blancmange with peaches garnished with mint leaves.
Cottage cheese Blancmange - recipe
Adapting French dessert under our mentality, our compatriots have come up with your version of it is created on the basis of cottage cheese. Of course, this recipe blancmange deserves respect because of its availability and relatively low cost.
- curd - 500 g;
- sour cream - 150 g;
- sugar - 150 g;
- milk - 100 ml;
- gelatin - 20 g
Curd carefully rub through a sieve, mix with sour cream and sugar to dissolve the latter. The gelatin was allowed to swell in warm milk, and then dissolve over medium heat. Then, while still hot, carefully intervene in his dairy mass spill on dessert cups and leave in the fridge for 3 hours.
Ready blancmange can decorate fruit, cream, caramel or chocolate and make it easier to remove it from the molds, dip them in 7-10 seconds in warm water.
Blancmange of sour cream with fruit
Another method of preparing a makeshift blancmange uses as the basis of common sour cream, and we can assure you - a dessert in no way inferior to the original.
- sour cream - 250 g;
- butter - 75 g;
- egg - 1 pc .;
- sugar - v .;
- a mixture of tropical fruit (canned) - 1banka;
- gelatin - 1 tbsp. a spoon.
Before you prepare a blancmange, gelatin fill with water so as to cover, and leave to disperse.
Swollen gelatin dissolve in a water bath and enter into the sour cream base. The final touch - fruit, all to taste, we grind them and put in a pleasing amount. Dessert is poured into molds and allowed to freeze for 3 hours.
Note that this option is much high-calorie dessert above, so if you decide to use it during a diet, the cream should be replaced with low-fat yogurt or cream. Bon Appetit!