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

Blancmange recipe history

The presented dessert was especially popular in the Middle Ages. He has french origin (from the word "blanc-manger") and literally translates as "white food". Such name this dish received at the expense of its light color, which is formed by 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 detailed recipe blancmange could be seen in almost all cookbooks Italy, France and other countries. One cannot ignore the fact that many poets and writers sung such a dish in their works. In particular, the blancmange was served 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 blancmange recipe dates back to the Middle Ages. But even today this dish does not lose its relevance. It is very often served in restaurants and cafes. However, its preparation method is not too complicated. That is why we suggest making this dessert yourself at home.

The classic way to prepare blancmange

To create something so beautiful and delicious food need to cook:

Base preparation process

The classic blancmange recipe includes only available and simple components... The cooking time for such a dessert is 10-16 minutes (without the hardening process). First you need to make a cup aromatic coffee... To do this, you need to take a Turk, pour half of the prepared granulated sugar, natural ground coffee and pour in the usual drinking water... After mixing all the components, they should be heated so that a foam begins to form on top. Further ready drink while hot, strain and pour into a small saucepan. Add the remainder to the same dish brown sugar and milk. After that, the ingredients should be brought to a boil, stirring constantly with a spoon. In conclusion in aromatic drink it is recommended to pour in low-fat cream and wait for the liquid to boil again.

It is also worth noting that the blancmange recipe requires the mandatory use of instant gelatin. While the base of the dessert is being prepared, it should be poured with ½ cup of boiling water. In this case, all the gelatin should completely dissolve. Next, it must be poured into a bowl with a milk-coffee drink and the mixture must be thoroughly mixed.

The final stage in cooking

The classic blancmange (the recipe with the photo is presented in this article) is prepared very easily and quickly. After the base of the dessert is ready, it must be poured into the bowls. If such dishes are not in your house, then you can use any other. This dessert should freeze in the refrigerator for at least 3 hours. After the specified time has passed, the blancmange should be taken out, garnished with pieces of berries or fruits, and then immediately served. If the dish was placed in a large dish, then it is recommended to place its bottom in a hot water, and then tip over so that the contents lay nicely on a flat plate.

Simple and tasty blancmange: recipe with cottage cheese

After french dessert became known to the Russian people, it has undergone many changes. And today the most unusual and delicious, but at the same time simple and inexpensive way preparation is blancmange using ordinary cottage cheese... Exactly this recipe and will be presented below.

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

Preparation of the base

Blancmange curd, the recipe for which includes simple and readily available ingredients, is prepared as easily and quickly as the previous one. To make a dairy base, place all of the fine-grained curd in a blender bowl and beat vigorously. After that, you need to add a thick fat sour cream and white and then mix thoroughly in the same 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 covered with milk. Both components should be mixed and heated over very low heat, in no case bringing to a boil.

After the actions taken milk product with gelatin is required to be added to the curd mass. As a result, you will end up with a not very liquid and sweet mixture.

Forming process and correct serving

Prepared curd base must be placed on glass bowls and sent to refrigerator compartment for three hours. After this time, the dessert should completely solidify and take a stable shape. It can be served directly in portioned dishes or laid out on flat plates by turning the bowls upside down. In any case, such a dish must be decorated with pieces of fruit or berries.

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

Blancmange is a wonderful French dessert, somewhat reminiscent of pan cottu. Such a dessert is prepared in France from almond milk, but resourceful women from the CIS adapted this dessert and learned how to cook it from cottage cheese. The dessert is very dietetic - you can safely eat it for those who are on a diet.

Blancmange or blanc manger is a biscuit in a cup. You do not need to bake it - the delicate curd mass is held by gelatin. On many forums, men claim that it was thanks to blancmange that they won the heart of their beloved. Try to cook - you will like it.

Blancmange recipe ingredients

Cooking Blancmange

Soak gelatin in 50 ml warm milk and leave it to swell. This usually takes about 15 - 20 minutes.

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

If the curd is coarse, then rub it through a sieve or crush it in a mortar. Thoroughly mix cottage cheese with granulated sugar and sour cream.

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

We serve blancmange

Blancmange is one of the oldest French desserts that are popular all over the world. The name of the dish is translated as "white dish", since it initially had a snow-white color, only later they began to sometimes prepare it with the addition of coffee and chocolate. It resembles jelly in consistency, but slightly less dense. One of the admirers of this exquisite delicacies, which in the old days was prepared 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. As a thickener, both rice flour and starch, gelatin, agar-agar are used. Nuts, berries, fruits are often added to the dessert. It is served in bowls or on saucers. In the latter case, the delicacy is prepared in a mold or small molds, from which they are removed before serving, cut if necessary. The dessert is served exceptionally cold, has a delicate and refreshing taste.

Cooking features

Experienced chefs consider the process of cooking blancmange simple, accessible even to an inexperienced housewife. They claim that most people who make dessert without breaking technology have excellent result it turns out the first time. Even if you've never been interested confectionery art, you can please your friends and family with 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 are the basis of blancmange; sometimes, following tradition, rice flour is used. They must be diluted with liquid. room temperature and only then heat or add to a hot base, otherwise lumps will form, and this will ruin the taste of the finished dish.
• Pieces of nuts and fruits can be mixed into the dessert during its preparation or placed on the bottom of the dish in which the dessert will be prepared and poured with a condensed milk product.
• If you cook blancmange right away in bowls or small glasses, you don't have to remove the dessert before serving. If the delicacy is made in a mold, it can be difficult to remove the blancmange without damaging its integrity. This is the main difficulty faced by inexperienced chefs. To remove the dessert from the mold, it must be dipped in hot water for a couple of seconds, then turned over onto a dish. If you overexpose the form in boiling water, the delicacy will "float" and become less appetizing. Resourceful housewives blow the bottom of the form with a hairdryer. This is one of the most simple ways extract the treat without damaging it. Another way is to use silicone containers that can be easily removed from the jelly without any tweaks.
• Do not rush to remove the dessert from the mold, it must cool in the refrigerator for at least 5 hours, otherwise it will not be dense enough.

When serving, blancmange can be sprinkled with syrup, garnished with a mint sprig, cocktail cherry, strawberry, pineapple slice or other fruit. They eat the treat with a spoon.

The classic blancmange recipe

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

Cooking method:

• Dry the nuts in a dry frying pan, peel, crush, but not too finely.
• Divide the milk into two parts.
• Add rice flour to one part of the milk, whisking the dessert with a whisk.
• Heat the second part of the milk, pour into it icing sugar, nuts, nutmeg and zest, cook for 2-3 minutes.
• Pour in the second part of the milk, whisking the product so that there are no lumps.
• Cook over low heat, stirring occasionally, until the milk is thick enough.
• Whisk in the cream. Introduce them into dessert, stirring gently.
• Divide into tins.
• When the mixture has cooled to room temperature, put in the refrigerator, refrigerate for 5 hours.

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

Blancmange almond

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

Cooking method:

• Peel the almonds and place them in a blender bowl.
• Add 100 ml of water. Switch on the device. Grind the nuts until the contents of the blender are smooth.
• Pour 100 ml of gelatin with cool water, leave for 10–20 minutes to swell.
• Pour the chopped nuts with the remaining water, whisk, pour into a saucepan and bring to a boil.
• Remove from heat, let cool to room temperature, strain through a cloth or folded gauze. Squeeze the cake thoroughly.
• Heat the almond milk, dissolve the icing sugar in it.
• Pour in the gelatin. Cook, stirring for 1-2 minutes, remove from heat.
• Whip the cream into a lush foam, adding brandy or flavoring to them.
• Combine the cream with the almond base and stir gently.
• Place in bowls and refrigerate. The sample can be removed after 5 hours.

When serving for dessert, you can put almonds or a sprig of mint. Another option is to water the treat 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, dilute the starch in it.
• Combine the remaining milk with the cream. Pour sugar into this mixture, squeeze out the contents of the vanilla pod, put the pod itself.
• Bring milk and sugar to a boil, remove the pod. Pour into boiling milk, stirring it, milk with starch.
• Cook, continuing to stir, for 2-3 minutes.
• Pour over aromatic mixture in the form.
• When the jelly has cooled to room temperature, put it in the refrigerator and cool for 4-5 hours.

Dessert according to this recipe turns out to be not only tasty, but also aromatic. It is unlikely that any sweet tooth can resist him.

Cottage cheese blancmange with pineapple

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

Cooking method:

• Combine curd, sour cream, vanilla sugar and powdered sugar. Stir with a spoon, then whisk with a blender.
• Pour gelatin with cool milk, leave for half an hour.
• Heat, stirring occasionally, to completely dissolve the gelatin.
• Pour to the curd mass, mix as thoroughly as possible.
• Cut canned pineapples into large cubes. If they are already suitably crushed, skip this step.
• Mix pineapples with curd mass.
• Place prepared mixture in a muffin pan, refrigerate overnight.
• Dip the mold in boiling water for a couple of seconds, turn it over onto a dish, remove.

It remains to cut the dessert into pieces, arrange on plates, pour over the syrup and serve. In a similar way, blancmange can be made with fresh pineapple or strawberries.

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:

• Dissolve coffee in 50 ml of hot water.
• Pour gelatin cooled to room temperature boiled water.
• Mix cream with sugar and coffee, bring to a boil.
• Pour the loose gelatin into them, mix.
• Cook for a couple of minutes, remove from heat.
• Pour over coffee cups and put in the refrigerator.

The dessert will turn out to be even more fragrant if you use not soluble for its preparation, but natural coffe, but for this you will have to cook and strain it.

Chocolate cocoa blancmange

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

Cooking method:

• Pour 150 ml of gelatin granules with cool water.
• Mix cocoa powder with icing sugar. If you haven't been able to buy it, you can make it from granulated sugar by grinding it with a blender or coffee grinder.
• Pour the remaining water over the icing sugar / cocoa mixture.
• Boil the milk. Pour it, stirring, into a container of powdered sugar and cocoa.
• Next, add the dissolved gelatin, mix well.
• Put on low heat and heat, stirring occasionally, for 2-3 minutes.
• Divide the dessert into tins, cool.

Transfer the finished jelly from the molds to dessert plates. Whip the cream and garnish the treat with it before serving. The contrast of chocolate and creamy white makes the dish especially appetizing.

Blancmange from kefir

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

Cooking method:

• Pour gelatin with water, leave for 20 minutes. Then reheat to bloom.
• Combine kefir with sour cream and sweet foods. Whisk until the mixture becomes smooth and the sugar crystals dissolve.
• Continuing to beat the kefir with a mixer, add the loose gelatin into it.
• Spread the resulting mixture over the bowls, cool.

When serving, it will not hurt to decorate the dessert with a mint leaf.

Blancmange is one of the oldest and most famous French desserts in the world. Despite the fact that the treat has unique taste and an exquisite look, it is prepared quickly and easily.

French antique dessert "Blancmange" prepared on the basis of jelly from cow or almond milk. Modern blancmange recipes often include various additives, such as berry syrups or berry jelly interlayers, chocolate, fruit or cottage cheese, etc. And although this ancient recipe for about 1000 years, and to this day it is very popular in european cuisine... Blancmange's taste is light, airy, moderately sweet and delicate. That is why he is so fond of many sweet tooth.

Cook at home blancmange is not that difficult at all. Despite its complex name, it is easy to prepare, especially if you have diluted gelatin at least once in your life. If not, then follow our step by step recipe and cook on festive table, children, on romantic dinner or family dinner, French dessert "Blancmange" based on sour cream, berry syrup and chocolate.

Ingredients for making Blancmange dessert

Cooking step by step with a photo of Blanmange dessert

1. Prepare two deep dishes. In a larger bowl, pour the gelatin and cover with milk or cream. Pour ¼ tsp into a smaller bowl for making berry syrup. gelatin and cover with water, about 1-2 tablespoons. Let the gelatin dissolve for about 15 minutes.
   
2. Heat the berry syrup to a boiling state, and then pour your swollen gelatin from a small bowl into it, while stirring continuously until the gelatin is completely dissolved.
   
3. Now put on water bath a bowl of swollen gelatin in milk (cream) and also stir constantly until it is completely dissolved. When the gelatin dissolves, leave to cool.
   
4. Then, with a mixer, beat the fat sour cream until fluffy. At the same time, set aside ¼ part of the sour cream in a separate bowl for the chocolate-jelly layer.
   
5. Now add the cooled gelatin with milk to our main whipped sour cream and mix well.
   
6. Pour this mixture evenly into tins or clear glasses. Send them to the refrigerator to solidify. For this amount of ingredients, we got three servings.
   
7. Melt half the chocolate bar in the microwave or water bath with a little water or milk. Then combine the softened chocolate with the remaining portion of the whipped sour cream.
   
8. Stir the sour cream and chocolate thoroughly.
   
9. Remove the congealed molds from the refrigerator. sour cream jelly and put on it chocolate layer... Place the molds back in the refrigerator to harden the chocolate layer, this may take 15 minutes.
   
10. Then, also by itself, evenly pour onto all the molds and berry jelly... Leave it to harden in the refrigerator for 2-4 hours.
    

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

When deciding what to cook at home for dessert, many people think about cake, cheesecake, muffins, rolls, ice cream or pudding. There is another unusual and incredible tasty option - blancmange. This dish is prepared with milk, gelatin and sugar. To add taste, aroma, nuts are added to it, natural juices, fruits, berries and other ingredients.

Dessert blancmange

FROM french this term translates to "white food".Blancmange is a hearty, opaque dish. 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.

Blancmange is served in martinos, bowls, tall glasses, wine glasses. Garnish with frozen or fresh berries, slices of fruit, orange peel, chocolate chips, chopped almonds, pistachios or fragrant leaves mint. Some confectioners dilute the composition of the dessert with liqueur, balsam, rum or others alcoholic beverages.

This recipe is a great idea for romantic evening, festive feast... When asked what blancmange is, many argue that this is a type of jelly, but there are fundamental differences between these desserts. Blancmange has a softer and liquid consistency... A smaller amount of gelatin is added to it, since it includes other sticky elements (cereal paste, milk casein). Jelly comes in a variety of vibrant colors, while blancmange is white, beige or cream.

Blancmange recipes

To reduce calorie content, pastry chefs suggest replacing cream, often used during cooking, with cottage cheese. So the dish turns out to be more dietary, unusual. Can be used natural yoghurt... The dessert turns out very tasty if you add pieces of marmalade or candied fruit to the molds before pouring. You can lay out blancmange in layers, alternating with marshmallows, meringues or a jelly mixture of a different color (coffee, chocolate, fruit).

Chocolate

• Time: 3 hours 30 minutes.
• Servings Per Container: 7 Persons.
• Calorie content of the dish: 490 kcal per 100 g.
• Purpose: dessert.
• Cuisine: French.
• Difficulty: Medium.

The dessert turns out to be airy, light, incredibly aromatic. Choice of dark, natural chocolate for its preparation. Vanilla can be added to enhance the aroma. Some confectioners suggest decorating blancmange prepared according to this recipe with nut crumbs. You can use almonds or pistachios. The dish is hearty and high-calorie, therefore, while following a 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 flour - 1 tsp;
• coffee - 2 tablespoons;
• gelatin - 1 tbsp.

Cooking method:

1. In a saucepan, mix 250 ml of milk and 300 ml of cream, put on fire. Do not bring the mixture to a boil.
2. IN separate dishes beat until white foam yolks, separated from whites. Add sugar and flour.
3. Add gelatin to the egg mass.
4. Add chocolate slices to a saucepan with dairy products without removing it from the stove.
5. Once the chocolate has melted, stirring constantly, pour in egg mixture.
6. Keep the resulting mass on the stove for about 4 minutes, stirring continuously. During this time, it should become thicker.
7. Pour into molds and cover cling film, put in the refrigerator for 3 hours.
8. Heat the remaining milk in a container 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 with coffee foam.

Coffee

• Time: 2 hours 25 minutes.
• Servings Per Container: 2 Persons.
• Calorie content: 233 kcal per 100 g.
• Purpose: dessert.
• Cuisine: French.
• Difficulty: Medium.

For cooking fragrant dessert can be used buckwheat honey, mountain or lime. It is better to use a transparent flower variety. This will make the dish glossy and pleasant to look at. It is better not to replace agar-agar with gelatin. This substance, extracted from algae, provides a dense, jelly-like consistency.

Ingredients:

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

Cooking method:

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

From cottage cheese and sour cream

• Time: 2 hours 45 minutes.
• Servings Per Container: 5 Persons.
• Calorie content of the dish: 340 kcal per 100 g.
• Purpose: dessert.
• Cuisine: French.
• Difficulty: Medium.

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

Ingredients:

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

Cooking method:

1. Combine milk and gelatin in a bowl, leave until swollen. Then put it on the stove, heat it up, but do not bring it to a boil.
2. Beat cottage cheese 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 into molds. Add fruit and berry slices. Refrigerate for 2 hours.
5. To lay out ready dessert on a flat plate, garnish with berries.

• Time: 2 hours 40 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 108 kcal per 100 g.
• Purpose: dessert.
• Cuisine: French.
• Difficulty: Medium.

Milk blancmange can be attributed to low calorie desserts... A small amount of it can be included in diet food... The dish contains a large number of vitamins (A, C, D, K, group B), minerals (potassium, calcium, phosphorus, sodium, magnesium). Candied fruits can be used as a decoration for dessert, chocolate chips, nuts, fruit sauce or jam.

Ingredients:

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

Cooking method:

1. Soak gelatin in milk, leave for 25 minutes. As soon as the gelatin swells, heat it up in a water bath. Make sure that the mass is homogeneous.
2. Add sugar to a bowl of sour cream, beat thoroughly. Add to gelatinous mass.
3. Arrange strawberries in molds, pour the prepared mixture.
4. Put in the refrigerator to freeze. Garnish with a mint leaf before serving.

Coconut with mango sauce

• Time: 3 hours.
• Servings Per Container: 6 Persons.
• Calorie content: 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 to be incredibly beautiful in the photo. IN original recipe applied coconut milk instead of bovine, the desired consistency is achieved using agar agar. Cream must be taken at 30% fat. Blancmange comes with a refreshing coconut flavor and exotic mango aroma. In the absence of mango, papaya, melon or kiwi are used.

Ingredients:

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

Cooking method:

1. Using a mixer, beat the milk with the addition of honey, cardamom and coconut flakes.
2. Pass the resulting mass through cheesecloth to get rid of lumps.
3. Soften the gelatin, put on the stove, warm up at a moderate heat.
4. Remove the gelatin from the stove. Once it has cooled, add the coconut mixture.
5. In a blender, beat the cream and icing sugar until a homogeneous, persistent foam is obtained.
6. Combine coconut milk with whipped cream. Pour into molds. Leave in the refrigerator. Curing time is about 2-3 hours.
7. While the dessert is solidifying, make the sauce. To do this, mix the mango slices, rum and sugar in a blender.
8. Put the finished blancmange into a bowl, pour over the sauce and garnish with mango slices.

Nut

• Time: 5 hours 20 minutes.
• Servings Per Container: 6 Persons.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: Medium.

The dessert prepared according to this recipe turns out to be very high in calories, nutritious and healthy. It contains a wide vitamin and mineral complex. Incoming substances strengthen the immune system, promote brain function, and improve mood. To use nut dessert did not affect the figure, 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. Dissolve gelatin in a bowl of boiled water, leave for 50 minutes.
2. Pour the nuts with water, leave for 10-15 minutes, then strain.
3. Add vanilla, sugar, cooked gelatin, hot water to milk. Put on fire, warm up, but do not bring to a boil.
4. Strain, pour into molds. Leave in the refrigerator for 4 hours. Garnish with nuts before serving.

• Time: 3 hours 15 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 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, you should boil it for 2-3 minutes, then lower it in ice water, put on a cloth towel and wipe thoroughly. All the husks will be removed. Repeat the procedure if necessary. You can grind the nuts in a blender or using a rolling pin, wrapping the almonds in a bag.

Ingredients:

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

Cooking method:

1. Soak the gelatin plates in a dish with cool water.
2. Use a blender to chop the almonds, add milk, beat.
3. Pour milk with nuts into a saucepan, add sugar and cream, warm up.
4. Combine the gelatin with the milk mass. Pour into molds, refrigerate for 3 hours.

With nuts and rice flour

• Time: 2 hours 15 minutes.
• Servings Per Container: 8 Persons.
• Calorie content: 478 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: Medium.

The technology for preparing blancmange according to this recipe involves the use of nutmeg and lemon peel. These ingredients add incredible flavor to the dessert. If desired, they can be replaced with other spices and herbs. For example, you can use ginger, cinnamon, cardamom, and other foods. Anise, which is actively used in the production of sweets, cakes, and pastries, would be an excellent choice.

Ingredients:

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

Cooking method:

1. Mix 500 ml of milk with flour, beat well with a mixer.
2. Pour the remaining milk into a saucepan, put on the stove. Pour in the cream and bring to a boil.
3. Without removing the mixture from the heat, introduce the milk-flour mass in a thin stream. Stirring constantly, boil for about 5-7 minutes over low heat.
4. Add nut crumbs, spices, sugar, zest. Cook until the mixture is thick.
5. Put the mass in the molds and leave in the refrigerator for 2 hours.
6. Serve garnished with mint leaves.

Vanilla with cream

• Time: 2 hours 10 minutes.
• Servings Per Container: 5 Persons.
• Calorie content of the dish: 265 kcal per 100 g.
• Purpose: dessert.
• Cuisine: French.
• Difficulty: Medium.

This recipe can be supplemented with a curd mass, the taste of which goes well with the aroma of vanilla. Serve blancmange with berry sauce... Both fresh and frozen fruits can be used. Better to take cherries, strawberries, raspberries or currants. The sauce is very simple and quick to prepare. In the absence of berries, you can take fruit or ready jam, jam. From the indicated amount of ingredients, you can make a small blancmange cake. This will require special form.

Ingredients:

• low-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. In a cup with hot water dilute the gelatin.
2. Combine cream with sugar, vanilla, heat over low heat. Add gelatin.
3. Pour the mass into molds, put in the refrigerator for 2 hours.
4. Prepare the sauce. To do this, grind the berries in a blender, add powdered sugar.
5. Before serving, remove the blancmange from the forms, put on a dish, pour over with berry sauce.

With jelly

• Time: 5 hours 20 minutes.
• Servings Per Container: 6 Persons.
• Calorie content of the dish: 445 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: Medium.

Some recipes for blancmange with jelly imply the absence of cream or replacing them with milk (cow, almond, coconut). In this case, the blancmange turns out to be less high in calories, but also not so tender. Rice flour in the composition can be replaced with cornstarch. It is better to use fresh berries, but if the dessert is being prepared during 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. L.;
• vanilla to taste.

Cooking method:

1. Add cream to a saucepan with milk. Stir. Pour a small part into a cup. Put the rest on the stove, add sugar and heat over low heat.
2. Add starch to a cup of cold milk and cream. Stir and pour the resulting mixture into the heated milk. Make sure that the liquid does not burn or lumps form.
3. When the mixture is thicker, add the vanilla and remove the saucepan from the stove.
4. Pour into molds and leave to cool in the refrigerator.
5. While blancmange acquires the desired consistency, prepare jelly. To do this, grind the berries in mashed potatoes. Pour in water. Put on the stove. After the berry mass boils, strain it, add starch and fructose diluted in a small amount of water. Keep on the stove for another 2 minutes.
6. Serve the dessert by sprinkling it with jelly, or in separate containers.

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