Not every housewife knows the recipe for blancmange. After all, few have heard of such an exquisite dessert. Today we decided to correct this situation and present to your attention a step by step method of how to make this extraordinarily beautiful and original dish.

Recipe history blancmange

Presented dessert was especially popular in the Middle Ages. It is of French origin (from the word "blanc-manger") and is literally translated as "white food". The name of this dish was due to its light color, which was formed as a result of mixing almond powder and milk.

In the XII century from the French state, this dessert began to spread throughout Europe. It was at this time that the detailed recipe for blancmange could be seen in almost all the culinary books of Italy, France and other countries. It is impossible to ignore the fact that such a dish was sung in the works of many poets and writers. In particular, blancmange was filed by Matilda of Tuscany to the table, which was prepared on the occasion of the reconciliation of Henry IV and Pope Gregory VII.

As you can see, the history of the recipe for blancmange dates back to the Middle Ages. But today this dish does not lose its relevance. Very often it is served in restaurants and cafes. However, the method of its preparation is not too complicated. That is why we offer to make this dessert on your own at home.

The classic way to cook blancmange

To create such a beautiful and tasty food you need to cook:

The process of making the basics

The classic recipe for blancmange includes only available and simple ingredients. Cooking time of such a dessert is 10-16 minutes (without the process of solidification). First you need to make a cup of aromatic coffee. To do this, you will need to take a Turk, pour into it half of the prepared granulated sugar, natural ground coffee and pour in ordinary drinking water. Having mixed all components, they should be warmed up so that foam began to form on top. Next, ready to drink in hot form is required to drain and pour into a small saucepan. In the same bowl you must add the rest of brown sugar and milk. After that, the ingredients should be brought to a boil, stirring constantly with a spoon. In conclusion, it is recommended to pour low-fat cream into the flavored drink and wait for the liquid to boil again.

It is also worth noting that the recipe for Blanmange requires the mandatory use of instant gelatin. While preparing the basis of the dessert, it should be poured ½ cup of boiling water. At the same time all the gelatin must be completely dissolved. Next, it is necessary to pour into the dishes with a milky coffee drink and mix the mixture thoroughly.

The final stage in the preparation

Classic Blancmange (the recipe from the photos presented in this article) is prepared very easily and quickly. After the basis of the dessert is ready, it must be poured into the cream dishes. If such dishes in your house was not, then you can use any other. This dessert should be frozen in the refrigerator for at least 3 hours. After this time, blanmange should be taken out, decorated with pieces of berries or fruit, and then immediately served to the table. If the dish was placed in a large dish, it is recommended to place the bottom of it in hot water for a couple of seconds and then turn it over so that the contents lie beautifully on a flat plate.

Simple and tasty blancmange: a recipe with cottage cheese

After the French dessert became known to the Russian people, it underwent many changes. And today the most unusual and tasty, but at the same time simple and inexpensive way to cook is blancmange using ordinary cottage cheese. This recipe will be presented a little lower.

So, for cooking you will need to purchase the following products:

Cooking Basics

Blanmanzhe cottage cheese, the recipe of which includes simple and readily available ingredients, is prepared as easily and quickly as the previous one. To make a milk base, you should put all the fine-grained cottage cheese in a bowl of a blender and whisk it hard. After that, you need to add a thick fatty sour cream and white and then mix thoroughly in a similar way. As a result, you should get a rather fluffy and airy mass. Next you need to go to the preparation of gelatin. It must be poured into a metal bowl and pour over with milk. Both components should be mixed and heated over very low heat, in no case without boiling.

After the done actions, a dairy product with gelatin is required to add to the curd mass. In the end, you get a not very liquid and sweet mixture.

The process of formation and the correct flow to the table

Prepared cottage cheese base must be placed on a glass cream bowl and sent to the refrigeration chamber for three hours. After this time, the dessert should completely harden and take a steady form. It can be served on the table directly in portion dishes or laid out on flat plates, turning the bowl upside down. In any case, such a dish should always be decorated with pieces of fruit or berries.

It is worth noting that the presented recipes for blancmange are far from the only ones. After all, there are many other ways to make it. So, some housewives add butter, candied fruits, lemon zest, marmalade, marshmallow and other ingredients to the base. Thus, combining different products, you can create a huge number of options for the French dessert, from which no invited guest will refuse.

Blanmange is a beautiful French dessert with something like Pan Kotta. Such a dessert made from almond milk is prepared in France, but resourceful women from the CIS have adapted this dessert and learned how to cook it from cottage cheese. Dessert is very dietary - it can be safely eaten by those who are on a diet.

A blancmanger or blanc manger is a sponge cake in a cup. You do not need to bake it - gentle curd mass is held by gelatin. In many forums, men insist that it was thanks to Blancmange that they won the heart of their beloved. Try to cook - you will like it.

Ingredients of the recipe of Blanmange

Cooking Blanmange

Soak gelatin in 50 ml of warm milk and let it swell. It usually takes about 15-20 minutes.

Heat the remaining milk (50 ml), but do not boil it. Pour the milk with gelatin into the heated milk and mix everything thoroughly.

If the cottage cheese is coarse-grained, then it must be rubbed through a sieve or crushed in a mortar. Mix cottage cheese thoroughly with granulated sugar and sour cream.

Mix cottage cheese, milk with gelatin and canned pineapple pieces. If you bought pineapples rings, then it is better to cut them smaller. Pour the dessert into small molds and send to the refrigerator for 4 hours. I got 8 molds.

Serve blancmange

Blanmange is one of the oldest French desserts that are popular all over the world. The name of the dish is translated as “white food”, as it was originally white in color, only later it was sometimes cooked with the addition of coffee and chocolate. The consistency of it resembles jelly, but slightly less dense. One of the admirers of this exquisite delicacy, which in old times was made from almond milk and rice flour, was A. S. Pushkin. Today, blancmange is made not only from almond, but also from ordinary cow's milk and other dairy products. Both rice flour and starch, gelatin, agar-agar are used as a thickener. In the dessert often add nuts, berries, fruits. Serve it in bowls or on saucers. In the latter case, the delicacy is prepared in the form or small molds, from which it is extracted before serving, and cut if necessary. The dessert is served exceptionally cold, has a gentle and refreshing taste.

Cooking features

Experienced cooks consider the process of cooking blancmange simple, affordable even for an inexperienced hostess. They argue that most people who prepare dessert without breaking the technology have an excellent result the first time. Even if you have never been interested in pastry art, you will be able to please friends and relatives with a famous French delicacy, you just need to know and take into account a few points.

• Most often, starch or gelatin is used to thicken milk or other products that form the basis of the blancmange; sometimes, following the tradition, they use rice flour. They must be diluted with a liquid at room temperature and only then heated or introduced into a hot base, otherwise lumps form, and this will spoil the taste of the finished dish.
• Pieces of nuts and fruits can be mixed into the dessert when it is being cooked, or placed on the bottom of the mold in which the dessert will be prepared, and poured with a condensed milk product.
• If you cook blancmange immediately in ice-cream bowls or small glasses, you will not have to remove the dessert before serving. If a treat is made in shape, then removing the blancmange without damaging its integrity may not be easy. This is the main difficulty experienced by inexperienced chefs. To remove the dessert from the form, you need to dip it in hot water for a couple of seconds, then turn it over on a dish. If the form in boiling water is overdone, the treat will “float” and become less appetizing. Resourceful housewives blow the bottom of the form with a hairdryer. This is one of the easiest ways to extract a treat without damaging it. Another way is to use silicone containers that can be easily removed from the jelly without any tricks.
• Do not rush to remove the dessert from the form, it must be cooled in the refrigerator for at least 5 hours, otherwise it will not be sufficiently dense.

When serving, blananmange can be poured over with syrup, decorated with a sprig of mint, cocktail cherries, strawberries, a slice of pineapple or other fruit. Eat a treat with a spoon.

Classic recipe blancmange

• milk - 1 l;
• nuts (preferably almonds or assorted) - 0.2 kg;
• rice flour - 75 g;
• fat cream (for whipping) - 0.2 l;
• powdered sugar (optional) - to taste;
• nutmeg - on the tip of a knife;
• lemon peel (optional) - to taste.

Cooking method:

• Dry nuts in a dry frying pan, peel, crush, but not too small.
• Milk divided into two parts.
• Enter rice flour into one part of the milk, whipping the dessert with a whisk.
• Heat the second part of the milk, add sugar powder, nuts, nutmeg and zest into it, cook for 2-3 minutes.
• Pour in the second part of the milk, whipping the product with a whisk so that there are no lumps.
• Cook over low heat, stirring until the milk is thick enough.
• Whip the cream. Enter them into the dessert, carefully mixing it.
• Spread in the molds.
• When the mixture has cooled to room temperature, put it in the refrigerator, cool for 5 hours.

Before serving, the dessert must be laid out from the molds on the saucers, decorated with nuts.

Almond blanmange

• almonds - 150 g;
• heavy cream - 0.2 l;
• gelatin - 12 g;
• water - 0.6 l;
• powdered sugar - 80 g;
• cognac or almond essence - to taste.

Cooking method:

• Peel the almonds, place them in the blender bowl.
• Add 100 ml of water. Turn on the device. Crush the nuts until the contents of the blender have a uniform consistency.
• Gelatin pour cool water in the amount of 100 ml, leave for 10-20 minutes, so that it swells.
• Chopped nuts pour the remaining water, whisk, pour into a saucepan and bring to a boil.
• Remove from heat, allow to cool to room temperature, strain through cloth or gauze folded in several layers. Press the cake thoroughly.
• Heat almond milk, dissolve icing sugar in it.
• Pour in gelatin. Cook, stirring for 1-2 minutes, remove from heat.
• Whip the cream in a lush foam, adding to them brandy or flavoring.
• Combine the cream with the almond base, mix gently.
• Spread on ice cream bowls and refrigerate. The sample can be removed after 5 hours.

When serving to the table for dessert, you can put almonds or a sprig of mint. Another option is to pour the delicacy with berry jam or chocolate sauce.

Vanilla blancmange

• milk - 0.3 l;
• low-fat cream (drinking) - 0.2 l;
• sugar - 80 g;
• corn starch - 40 g;
• vanilla - 1 pod.

Cooking method:

• Pour 100 ml of milk, dissolve starch in it.
• Combine the remaining milk with the cream. Put sugar in this mixture, squeeze out the contents of the vanilla pod, put the pod itself.
• Bring the milk and sugar to a boil, remove the pod. Pour into the boiling milk, stirring it with milk with starch.
• Cook, continuing to stir, for 2–3 minutes.
• Pour the fragrant mixture into the form.
• When the jelly has cooled to room temperature, put it in the fridge and cool for 4–5 hours.

Dessert for this recipe is not only tasty, but also fragrant. It is unlikely that some sweet tooth stand in front of him.

Curd blancmange with pineapple

• cottage cheese - 0.5 kg;
• sour cream - 0.25 l;
• milk - 0.25 l;
• powdered sugar - 0.2 kg;
• gelatin - 30 g;
• vanilla sugar - 20 g;
• canned pineapples - 0.2 kg.

Cooking method:

• Combine cottage cheese, sour cream, vanilla sugar and powdered sugar. Stir with a spoon, then whisk in a blender.
• Gelatin pour cool milk, leave for half an hour.
• Heat, stirring, to gelatin completely dissolved.
• Pour to the curd mass, mix as thoroughly as possible.
• Canned pineapples cut into large cubes. If they are already crushed properly, skip this step.
• Mix the pineapples with the curd mass.
• Place the cooked mixture in a cake pan, put it in the fridge overnight.
• For a couple of seconds, lower the form into boiling water, turn it over in a dish, remove.

It remains to cut the dessert into slices, arrange in plates, pour the syrup and serve to the table. In a similar way, blancmange can be made with fresh pineapple or strawberry.

Coffee blancmange

• low-fat cream (10%) - 0.5 l;
• water - 0.25 l;
• instant coffee - 5 g;
• gelatin - 15 g;
• sugar - 80 g

Cooking method:

• Coffee dissolve in 50 ml of hot water.
• Gelatin Pour boiled water to room temperature cooled to room temperature.
• Cream mix with sugar and coffee, bring to a boil.
• Pour into them the dissolved gelatin, mix.
• Boil a couple of minutes, remove from heat.
• Pour into coffee cups and refrigerate.

Dessert will get even more fragrant if you use for its preparation not soluble, but natural coffee, but for this you have to cook and strain.

Cocoa Chocolate Blancmange

• heavy cream - 0.2 l;
• milk - 1 l;
• powdered sugar - 0.2 kg;
• water - 0.3 l;
• gelatin - 50 g;
• cocoa powder - 30 g;
• vanillin - on the tip of a knife.

Cooking method:

• Gelatin granules fill with 150 ml of cool water.
• Mix cocoa powder with powdered sugar. If you did not manage to buy it, you can make it from granulated sugar, grinding it with a blender or a coffee grinder.
• Pour the mixture of powdered sugar and cocoa with the remaining water.
• Boil the milk. Pour it, stirring, in a container of powdered sugar and cocoa.
• Next, enter the dissolved gelatin, mix well.
• Put on low heat and heat, stirring, for 2-3 minutes.
• Spread the dessert in molds, cool.

Ready jelly shift from the molds on the dessert plates. Whip the cream, decorate a treat with it before serving it. The contrast of chocolate and creamy white makes the dish particularly appetizing.

Yogurt blanmange

• kefir - 0.5 l;
• sour cream - 120 ml;
• powdered sugar - 100 g;
• gelatin - 15 g;
• water - 120 ml;
• vanilla sugar - 5 g.

Cooking method:

• Gelatin pour water, leave for 20 minutes. Then heat it to dissolve.
• Combine kefir with sour cream and sweet products. Beat so that the mixture becomes homogeneous, the sugar crystals dissolve.
• Continuing to beat the kefir with a mixer, enter into it the dissolved gelatin.
• Spread the mixture over the creamers, cool.

When serving to the table, dessert does not hurt to decorate with a leaf of mint.

Blanmange is one of the oldest and most famous French desserts in the whole world. Despite the fact that the delicacy has a unique taste and exquisite appearance, it is prepared quickly and easily.

French vintage dessert "Blanmange" prepared on the basis of jelly from cow or almond milk. In modern recipes, blanmanmange often includes various additives, such as berry syrups or layers of berry jelly, chocolate, fruit or cottage cheese, etc. And although this ancient recipe is already about 1000 years old, it is still very popular in European cuisine. The taste of the blancmange is light, airy, moderately sweet and gentle. That is why he was so fond of many sweets.

Cook at home  blancmange is not so difficult. Despite its complex name, it is easy to prepare, especially if you have ever diluted gelatin in your life. And if not, then follow our step-by-step recipe and cook for the holiday table, children, for a romantic dinner or a family dinner, French dessert “Blanmange” based on sour cream, berry syrup and chocolate.

Ingredients for the preparation of dessert Blanmange

Preparation step by step with photos of dessert Blanmange

1. Prepare two deep dishes. In a larger bowl, pour the gelatin and cover with milk or cream. In a smaller bowl, for the preparation of berry syrup, pour ¼ tsp. gelatin and cover with water, about 1-2 tablespoons. Leave the gelatin to dissolve for about 15 minutes.
   
2. Heat the berry syrup to a boiling state, and then pour into it your swollen gelatin from a small bowl, while continuously stirring all the time until the gelatin is completely dissolved.
   
3. Now put in a water bath a bowl with swollen gelatin in milk (cream) and stir constantly, until it is completely dissolved. When the gelatin is dissolved - leave to cool.
   
4. Then, with a mixer, beat the fat sour cream to a magnificent state. In this case, ¼ of the sour cream set aside in a separate dish for the chocolate-jelly layer.
   
5. Now, in our main whipped cream, enter the cooled gelatin with milk and mix well.
   
6. Spread this mixture evenly in molds or clear glasses. Send them in the fridge for freezing. For this amount of ingredients, we got three servings.
   
7. Melt half a chocolate bar in the microwave or in a water bath with a little water or milk. Then mix the softened chocolate with the left part of the whipped cream.
   
8. Thoroughly mix the sour cream with chocolate.
   
9. Remove the molds with frozen sour cream jelly from the refrigerator and place the chocolate layer on it. Put the molds in the fridge again to freeze the chocolate layer, it may take 15 minutes.
   
10. Then, also itself, spread evenly on all the molds and berry jelly. Leave it to freeze in the refrigerator for 2-4 hours.
    

Blanmange can be decorated with seasonal berries, fruits, grated chocolate or whipped cream. Enjoy your meal!

When deciding what to make at home for dessert, many people think about cake, cheesecake, muffins, rolls, ice cream or pudding. There is another unusual and incredibly tasty option - Blancmange. This dish is made on the basis of milk, gelatin and sugar. To add flavor, aroma, nuts, natural juices, fruits, berries and other ingredients are added to it.

Dessert blancmange

From French, the term translates as “white food”.Blanmange is a hearty, opaque dish. The traditional recipe meant a combination of components such as almond or cow's milk, semolina, eggs and sugar. Now, instead of semolina and eggs, gelatin is added, which, if desired, can be replaced with other thickeners - potato flour, cornstarch or whipped cream.

They serve blancmange in martinka, bowls, tall glasses, wine glasses. Decorated with frozen or fresh berries, fruit slices, orange zest, chocolate chips, chopped almonds, pistachios or fragrant mint leaves. Some confectioners dilute the composition of the dessert with liqueur, balm, rum or other alcoholic beverages.

This recipe is a great idea for a romantic evening, a festive feast. Answering the question what is Blancmange, many argue that this is a kind of jelly, but there are fundamental differences between these desserts. Blanmange has a more delicate and liquid consistency. A smaller amount of gelatin is added to it, since it includes other adhesive elements (paste paste, milk casein). Jelly can be of different bright colors, while Blancmange is white, beige or cream.

Blancmange recipes

To reduce the calorie content, confectioners propose to replace the cream, often used during cooking, with cottage cheese. So the dish turns out more dietary, unusual. You can use natural yogurt. Dessert turns out to be very tasty if you add pieces of marmalade or candied fruits as a filler in the molds before pouring. You can spread blanmange layers, alternating with marshmallow, meringue or jelly mixture of a different color (coffee, chocolate, fruit).

Chocolate

• Time: 3 hours 30 minutes.
• Servings: 7 persons.
• Calorie dishes: 490 kcal per 100 g.
• Purpose: dessert.
• Cuisine: French.
• Difficulty: medium.

The dessert turns out air, easy, incredibly fragrant. Chocolate for its preparation should choose a dark, natural. To enhance the flavor, you can add vanilla. Some pastry chefs offer to decorate blancmange prepared with this recipe with nut crumbs. You can use almonds or pistachios. The dish is nourishing and high-calorie, therefore, in keeping with the diet it is recommended not to abuse this delicacy.

Ingredients:

• medium-fat cream - 450 ml;
• milk - 300 ml;
• chocolate - 150 g;
• eggs - 4 pcs .;
• sugar - 100 g;
• corn meal - 1 tsp;
• coffee - 2 tablespoons;
• gelatin - 1 tbsp.

Cooking method:

1. In a skillet mix 250 ml of milk and 300 ml of cream, put on fire. Do not bring the mixture to a boil.
2. In a separate bowl, beat until white foam yolks, separated from proteins. Add sugar and flour.
3. Add gelatin to egg mass.
4. In a saucepan with dairy products, without removing it from the stove, add chocolate slices.
5. As soon as the chocolate melts, constantly stirring intensively, pour in the egg mixture.
6. To keep the resulting mass on the stove for about 4 minutes, stirring continuously. During this time, it should be thicker.
7. Pour into forms and, covered with cling film, remove for 3 hours in the refrigerator.
8. In a container, warm the remaining milk over low heat. Add sugar and coffee. As soon as the milk has cooled, pour in the rest of the cream. Beat well.
9. Put the prepared mousse out of the molds, decorate it with coffee crema.

Coffee shop

• Time: 2 hours 25 minutes.
• Servings: 2 persons.
• Calorie dishes: 233 kcal per 100 g.
• Purpose: dessert.
• Cuisine: French.
• Difficulty: medium.

For cooking flavored dessert, you can use buckwheat honey, mountain or lime. It is better to take a transparent floral variety. So the dish will turn out glossy and pleasant in appearance. Agar-agar is better not to replace gelatin. This substance, extracted from algae, provides a dense jelly-like consistency.

Ingredients:

• ground coffee - 50 g;
• agar-agar - 1 tbsp.
• honey - 2 tbsp.
• water - 80 ml;
• cinnamon - 0.5 tsp;
• almonds - 2 tbsp.

Cooking method:

1. Pour agar-agar with cool water, stir, leave for 15 minutes. As soon as he gets sodden, put on the stove, warm up, stirring constantly. Allow to cool to a warm state.
2. Make coffee. Pour it into the agar-agar mixture.
3. Add honey and nuts. Stir.
4. Pour the mass into molds. Put in the fridge for 2 hours.

From cottage cheese and sour cream

• Time: 2 hours 45 minutes.
• Servings: 5 persons.
• Calorie dishes: 340 kcal per 100 g.
• Purpose: dessert.
• Cuisine: French.
• Difficulty: medium.

This tender dessert before serving is decorated with mint leaves, berries and fruits. To make it easier to gently remove it from the molds, you can lower the lower part into a bowl with warm water for a couple of seconds. Cottage cheese should be a homogeneous consistency, without lumps. Instead of a blender to get the result, you can use a fine sieve.

Ingredients:

• cottage cheese - 400 g;
• sugar - 100 g;
• sour cream - 200 ml;
• gelatin - 3 tbsp. l .;
• milk - 200 ml;
• fruits, berries - to taste.

Cooking method:

1. In a bowl, combine milk and gelatin, leave to swell. Then put it on the stove, heat it, but do not bring to a boil.
2. Beat curd in a blender, add sour cream and sugar.
3. As soon as the gelatinous mass has cooled, pour it into the curd mass. Stir well.
4. Pour the workpiece in the molds. Add slices of fruit and berries. Put in the fridge for 2 hours.
5. Put ready dessert on a flat plate, decorate with berries.

• Time: 2 hours and 40 minutes.
• Servings: 4 persons.
• Calorie dishes: 108 kcal per 100 g.
• Purpose: dessert.
• Cuisine: French.
• Difficulty: medium.

Dairy blancmange can be attributed to low-calorie desserts. It can be included in a small amount in the diet. The composition of the dish includes a large number of vitamins (A, C, D, K, group B), minerals (potassium, calcium, phosphorus, sodium, magnesium). Candy, chocolate crumb, nuts, fruit sauce or jam can be used as a dessert decoration.

Ingredients:

• milk - 200 ml;
• sour cream - 100 ml;
• sugar - 40 g;
• gelatin - 2 tbsp. l .;
• strawberries - to taste.

Cooking method:

1. Soak gelatin with milk, leave for 25 minutes. As soon as the gelatin swells, warm it up in a water bath. Ensure that the mass is homogeneous.
2. In a bowl with sour cream, add sugar, beat well. Add gelatinous mass.
3. In the molds spread out strawberries, pour the prepared mixture.
4. Put in the fridge freeze. Before serving, decorate with mint leaf.

Coconut with Mango Sauce

• Time: 3 hours.
• Servings: 6 persons.
• Calorie dishes: 250 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Chinese.
• Difficulty: medium.

In Asian cuisine, this light, airy dessert is called "enai mango dun". This dish turns out incredibly beautiful in the photo. In the original recipe, coconut milk is used instead of cow's milk, the desired consistency is achieved using agar-agar. Cream must be taken 30% fat. Blanmange is made with a refreshing coconut flavor and an exotic mango flavor. In the absence of mango use papaya, melon or kiwi.

Ingredients:

• coconut milk - 400 ml;
• floral honey - 4 tbsp .;
• coconut chips - 150 g;
• cardamom - 0.3 tsp;
• white gelatin - 6 sheets;
• cream - 200 ml;
• sugar - 2 tablespoons;
• icing sugar - 5 tbsp. l .;
• mango - 300 ml;
• rum - 10 ml.

Cooking method:

1. Using a mixer, mix milk with honey, cardamom and coconut shavings.
2. The resulting mass is passed through cheesecloth to get rid of lumps.
3. Gelatin soften, put on the stove, warm with a moderate level of fire.
4. Remove the gelatin from the stove. As soon as it cools, add coconut mixture.
5. In a blender, whip the cream with powdered sugar until a uniform, stable foam is obtained.
6. Combine coconut milk with whipped cream. Pour into forms. Leave in the fridge. The duration of solidification is about 2-3 hours.
7. While the dessert is frozen, make the sauce. To do this, mix the slices of mango, rum and sugar in a blender.
8. Put the finished blancmange into the ice cream bowl, pour over the sauce and garnish with mango slices.

Nutlet

• Time: 5 hours and 20 minutes.
• Servings: 6 persons.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: medium.

Dessert, prepared according to this recipe, is very high-calorie, nutritious and healthy. It includes a wide vitamin and mineral complex. Incoming substances strengthen the immune system, promote brain function, improve mood. To the use of nutty dessert did not affect the shape, it is better to eat it in the morning.

Ingredients:

• milk - 500 ml;
• water - 500 g;
• pistachios - 80 g;
• walnut - 80 g;
• almonds - 40 g;
• sugar - 100 g;
• gelatin - 15 g;
• vanilla - to taste.

Cooking method:

1. In a bowl with boiled water, dilute the gelatin, leave for 50 minutes.
2. Nuts pour water, leave for 10-15 minutes, then strain.
3. Add vanilla, sugar, cooked gelatin, hot water to milk. Put on the fire, warm, but do not bring to a boil.
4. Strain, pour into forms. Leave in the refrigerator for 4 hours. Decorate with nuts before serving.

• Time: 3 hours and 15 minutes.
• Servings: 5 persons.
• Calorie dishes: 485 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: medium.

To make the consistency of the dish more tender, the almonds must be peeled before use. To facilitate this procedure, boil it for 2-3 minutes, then immerse it in ice water, put it on a cloth towel and wipe it thoroughly. All husks will be removed. If necessary, repeat the procedure. Grind nuts can be in a blender or using a rolling pin, wrapped almonds in the package.

Ingredients:

• milk - 400 ml;
• cream - 400 ml;
• sugar - 40 g;
• gelatin in the plates - 7 pcs .;
• almond - 80 g

Cooking method:

1. In a dish of cool water, soak the plates of gelatin.
2. Using a blender, chop almonds, add milk, beat.
3. Milk with nuts to pour into a saucepan, add sugar and cream, warm.
4. Combine gelatin with milk mass. Pour into molds, put in the fridge for 3 hours.

With nuts and rice flour

• Time: 2 hours and 15 minutes.
• Servings: 8 persons.
• Calorie dishes: 478 kcal per 100 g
• Purpose: dessert.
• Cuisine: European.
• Difficulty: medium.

Cooking technology for this recipe involves the use of nutmeg and lemon zest. These ingredients add an incredible flavor to the dessert. If desired, they can be replaced with other spices and spices. For example, you can use ginger, cinnamon, cardamom and other products. Anise, which is actively used in the production of sweets, cakes, pastries, will be a good choice.

Ingredients:

• cream - 300 ml;
• milk - 800 ml;
• walnut crumb - 200 g;
• rice flour - 100 g;
• sugar - 200 g;
• lemon zest - 1 tsp;
• nutmeg - to taste.

Cooking method:

1. 500 ml of milk mixed with flour, beat well using a mixer.
2. The remaining milk is poured into a saucepan, put on the stove. Pour in the cream, bring to a boil.
3. Without removing the mixture from the heat, introduce a milky mass in a thin stream. Constantly stirring, boil for about 5-7 minutes over low heat.
4. Add nut crumb, spices, sugar, zest. Boil until mixture becomes thick.
5. Put a lot of forms and leave in the refrigerator for 2 hours.
6. Serve garnished with mint leaves.

Vanilla with cream

• Time: 2 hours 10 minutes.
• Servings: 5 persons.
• Calorie dishes: 265 kcal per 100 g.
• Purpose: dessert.
• Cuisine: French.
• Difficulty: medium.

This recipe can be supplemented with curd mass, the taste of which is perfectly combined with the aroma of vanilla. Served blancmange with berry sauce. Both fresh and frozen fruits can be used. It is better to take a cherry, strawberry, raspberry or currant. The sauce is cooked very easily and quickly. In the absence of berries, you can take the fruit or ready-made jam, jam. From the indicated number of ingredients you can make a small blancmange cake. This will require a special form.

Ingredients:

• non-fat cream - 500 ml;
• sugar - 200 g;
• gelatin - 50 g;
• vanilla - 0.5 tsp;
• water - 200 ml;
• strawberries - 200 g;
• icing sugar - 50 g

Cooking method:

1. Dissolve gelatin in a cup with hot water.
2. Combine cream with sugar, vanilla, heat over low heat. Add gelatin.
3. Pour the mass in molds, put in the fridge for 2 hours.
4. Prepare the sauce. To do this, grind the berries in a blender, add icing sugar.
5. Before serving, remove the blancmange from the molds, put on a dish, pour the berry sauce.

With jelly

• Time: 5 hours and 20 minutes.
• Servings: 6 persons.
• Calorie dishes: 445 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: medium.

Some recipes for blancmange with kissel imply the absence of cream or replacement with milk (cow, almond, coconut). In this case, Blancmange is less calorie, but not so tender. Rice flour in the composition can be replaced with corn starch. Berries are best used fresh, but if the dessert is prepared in the winter months, you can add frozen ones.

Ingredients:

• milk - 200 ml;
• cream - 100 ml;
• rice flour - 35 g;
• sugar - 50 g;
• berries - 200 g;
• fructose - 2 tsp;
• potato starch - 2 tbsp.
• vanilla - to taste.

Cooking method:

1. In the skillet with milk, enter the cream. Stir. Pour a small part into the cup. The rest is put on the stove, add sugar and warm over low heat.
2. Add starch to the cup with cold milk and cream. Stir and pour the resulting mixture into warmed milk. Ensure that the liquid does not burn, and lumps do not form.
3. When the mass becomes thicker, add vanilla and remove the saucepan from the stove.
4. Pour into forms and leave to cool in the refrigerator.
5. While blancmange gets the right consistency, cook the jelly. To do this, pereteret berries in mashed potatoes. Pour water. Put on the stove. After the berry mass boils, strain it, add starch and fructose diluted in a little water. Keep on the stove for another 2 minutes.
6. Serve dessert, watering it with jelly, or in separate containers.

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