Blancmange is a French jelly dessert. Blancmange coffee recipe with photo

Cottage cheese blancmange can be prepared at home simply and quickly: with sour cream, fruit, powdered sugar.

A non-classical blancmange dessert recipe, but what a delicious one! Although this delicate vanilla-creamy dessert is made from cottage cheese, even those who do not like cottage cheese will certainly not refuse it.

Gelatin 12 g
Milk 125 ml
Sour cream 125 ml
Sugar 70 g
Vanillin 1 sachet
Curd 300 g

Gelatin, preferably one that does not require long soaking, pour milk and mix. Now it should swell, check the instructions on its packaging for the exact amount of time it will take.

Cottage cheese, fresh and pleasant in taste, combine with sour cream, thick and also has good taste characteristics. Pour in some vanilla or vanilla sugar.

Add granulated sugar to cottage cheese, sour cream and vanilla.

Now, if the cottage cheese is grainy, grind the mixture with a blender until smooth, if the cottage cheese is without grains, beat the mixture with a mixer.

Heat gelatin over low heat with constant stirring until completely dissolved. Do not bring to a boil, otherwise the gelatin will lose its qualities. Whisking constantly, simultaneously pour the melted gelatin under the mixer blades in a thin stream. Beat the cream on low speed for a while longer.

Divide the cream into portioned containers, be it glasses, bowls or silicone molds, of which, after solidification, it will be possible to turn the dessert onto a plate without any problems. Place the molds in the refrigerator until the dessert is completely set. Serve dessert with syrup or jam, or you can sprinkle it with chopped chocolate or nuts.

Recipe 2: French Curd Blancmange

Blancmange cottage cheese - tender, light and very fragrant french dessert, which can become a real decoration of a sweet holiday table. The main thing is that preparing such a dish is not difficult, but it will become a real treat not only for the smallest, but also for adults with a sweet tooth. Eat, please!

Milk 100-125 milliliters
Instant gelatin 15 grams
Vanilla sugar 10 grams
Curd mass 0% fat content 250 grams
Sour cream 20% fat 100–125 grams
Powdered sugar 100-125 grams
Canned pineapple 2 rings

Pouring milk room temperature into a large bowl and pour the gelatin here. Using a tablespoon or teaspoon, mix until smooth and set aside to swell for 20 minutes.

Pour the curd mixture into a medium bowl. Pour vanilla sugar into the same container, powdered sugar and also add sour cream. Using a hand whisk or mixer, beat all the ingredients until a homogeneous mixture is formed. lush mass. Attention: if you will use an electrical appliance, then beat the components at medium speed for 1 minute so that the mass does not splatter in all directions.

Put the pineapple rings on a cutting board and cut into slices with a knife. small pieces. After - the chopped fruit is transferred to a free plate.

We shift the infused gelatin with a tablespoon from a cup into a saucepan and put the container on a small fire. With constant stirring, bring the mixture to a liquid hot state, but the gelatin should not boil. Immediately after this, turn off the burner, and set the gelatin mixture aside so that it does not continue to heat up on the hot burner.

Now carefully pour liquid gelatin into curd mass, while in parallel whisk everything with a hand whisk until smooth. After that, put the pieces of pineapple in a container and mix everything again, using a tablespoon.

At the end, put the blancmange in a baking dish or in small muffin tins, level the surface of the dish with a tablespoon and put the containers in the refrigerator to harden for 4-5 hours. After the allotted time, we take out the form from the refrigerator and shift curd jelly in a special serving dish. And in order for the blancmange curd to remain beautiful and not damaged, the form must be dipped halfway into a bowl of hot water literally for 3-5 seconds and then it will easily fall behind the walls of the container.

Immediately after the dish is on a special tray, it must be served at the table. If desired, the dessert can be sprinkled with cocoa powder or cinnamon, cut into portioned pieces and treat friends and loved ones with a fragrant, sweet dessert along with a cup of tea, coffee or a glass of fruit juice.

Recipe 3: Cottage Cheese Blancmange with Cocoa and Vanillin

Preparation of blancmange is not particularly difficult, even the most unprepared user will cope with it. The dish has great taste and exquisite aroma.

200 g of cottage cheese (you can cook it yourself or buy at the nearest store);
100 g sour cream;
15-20 g of gelatin;
100 g of milk;
100 g of sugar (as an option, you can take powdered sugar);
Cocoa and vanilla optional.

First, we need to prepare the gelatin and ensure its swelling. For this, we cast required amount milk and heat it up a little. small fire. Then pour gelatin into it and leave it for about 15-20 minutes.

We take the cottage cheese and grind it to the smallest possible consistency. If this is not done, then our blancmange will be with lumps. Of course, this will not affect the taste, but here appearance slightly damaged.

We pour the chopped cottage cheese with sour cream, pour sugar into it and start beating with a mixer. We do this for 5 - 7 minutes, depending on the power of your device. You should get a uniform, homogeneous mass.

Our main preparation is ready, we return to gelatin. If it has frozen, put it on a small fire and slightly warm it up.

Pour it into our workpiece, made earlier, and mix the resulting composition thoroughly. If planned chocolate blancmange add cocoa powder and mix again.

All is ready. Pour the composition into molds and put in the refrigerator for about 60 - 90 minutes.

A little secret: to easily remove the dessert from the mold, you need to place it in boiling water for a few seconds.

Recipe 4: Curd Blancmange with Pineapple (with photo)

cottage cheese 350 g
milk 100 ml
sour cream 18% 100 g
white sugar 100 g
instant gelatin 15 g
canned pineapple 250 g

Rub the cottage cheese through a sieve.

Soak gelatin in 50 ml warm milk and leave to dissolve the gelatin for 15 minutes. Curd should be of this consistency.

Add sugar, sour cream to cottage cheese.

And mix everything thoroughly. We heat up another 50 ml of milk and add to the gelatin.

Cut pineapple into small pieces.

We shift the chopped pineapples to the curd mass.

Fill with milk gelatin.

Mix gently.

Pour into molds and refrigerate for 4 hours.

Gentle, airy and very delicious dessert ready.

Recipe 5: Fruity Cottage Cheese Blancmange with Banana

I offer you a recipe for a dessert without baking, blancmange cottage cheese with a banana. Blancmange is a French dessert, very tasty and tender, and easy to prepare for everything, such a recipe can be prepared by any housewife. In blancmange, you can add a variety of fruits, berries, flavors and spicy spices, all to your taste and discretion.

Milk 0.5 glass
Sour cream 0.5 glass
Gelatin 25 gr.
Vanilla sugar 10 gr.
Cottage cheese 350 gr.
Powdered sugar 0.5 cup
Banana 2 pcs.
Chocolate shavings to taste
Coconut shavings to taste

Combine instant gelatin with cold milk and leave to swell for 20 minutes.

Beat cottage cheese with sour cream, powdered sugar and vanilla sugar in blender to uniform consistency. My cottage cheese is 10% fat. Sour cream is best to take 18-21% fat.

Peel banana and cut into small cubes.

Dissolve the swollen gelatin in a water bath to a liquid homogeneous consistency (stirring constantly, do not boil!).

Pour the gelatin into the curd mass in a thin stream, mix well. Add chopped banana, mix again gently so as not to crush the banana.

Put the mass into silicone molds. I used standard silicone cupcake molds, I got about 10-11 molds. Place in refrigerator to cool for 2-3 hours. It all depends on the size of the form, if you use one big shape then refrigerate for at least 5 hours.

Remove the blancmange from the mould. Decorate as desired. I sprinkled coconut flakes and grated dark chocolate. Dessert is ready. Help yourself!

Recipe 6, step by step: blancmange cottage cheese with fruit

one glass of milk
one glass of sour cream
half a kilo of cottage cheese
three heaping tablespoons of gelatin
half a glass of sugar
For the filling, any fruit (except kiwi and pineapple, as they do not allow gelatin to harden), I took two oranges, 300 grams of grapes

I poured the gelatin into cold milk and left it for half an hour so that the gelatin swelled.

After half an hour, the gelatin swells strongly, as in the photo. Now it must be heated over low heat so that the gelatin dissolves. Do not overheat or boil, otherwise the gelatin will deteriorate.

Can be put on water bath, so as to surely interfere with the heating process.

To do this, I took cottage cheese, sour cream, sugar.

I crushed this mass very well with a blender so that there were no curd lumps.

Chopped oranges and grapes. Cut the grapes into 4 pieces and remove the seeds.

I put the fruit in the curd mixture.

Poured a little cooled milk gelatin mass in curd-fruit and mixed.

I poured everything into silicone beautiful mold. You can just put it in a deep bowl and put it in the refrigerator for several hours (preferably overnight) until the gelatin solidifies.

Tip: you can grate chocolate on the bottom of the mold, then the top will turn out to be a beautiful chocolate.

Then she took out the form, kept it warm for a little, so that the gelatin slightly melted, turned it over onto a dish.

Delicious fruity curd blancmange ready - great dessert! You can cut it like a cake, into pieces.

Recipe 7: Blancmange Curd Dessert in Orange

IN modern culinary are used various ways its preparation with different fillers. I cook mostly cottage cheese with various fruits and berries: banana, black currant, strawberry. This time I decided to make curd blancmange with orange flavor. Original submission desserts in bright orange "tins" will certainly decorate your table and give you a good mood!

cottage cheese - 200 g;
sugar - 60 g;
sour cream - 60 g;
milk - 80 ml;
gelatin - 8 g (1 tablespoon without a slide);
turmeric - at the tip of tsp. (for color);
orange - 2 pcs. (for molds) + 1 pc. (for zest);
sprigs of mint for serving.

Wash oranges well and pat dry. From two oranges, make "molds" - cut off the top of the orange and a little from the bottom so that the orange is stable. By using special knife make longitudinal stripes along the orange peel.

Then, with a fruit spoon, carefully remove the pulp into a deep bowl (do not throw away the pulp of oranges - you can cook it delicious jelly!). Orange "molds" for dessert are ready!

, http://www.vseblyuda.ru , http://rutxt.ru

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

blancmange dessert

From French, this term is translated as "white food". Blancmange is a hearty, opaque dish. traditional recipe implied 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 martinkas, bowls, tall glasses, wine glasses. Decorate with frozen or fresh berries, fruit slices, orange peel, chocolate chips, chopped almonds, pistachios or fragrant leaves mint. Some confectioners dilute the composition of the dessert with liquor, balm, rum or others. alcoholic drinks.

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

blancmange recipes

To reduce the calorie content, confectioners suggest replacing cream, often used during cooking, with cottage cheese. So the dish turns out to be more dietary, unusual. Can be used natural yogurt. A dessert turns out to be very tasty if, as a filler, pieces of marmalade or candied fruit are added to the molds before pouring. You can lay blancmange in layers, alternating with marshmallows, meringue or jelly mixture of a different color (coffee, chocolate, fruit).

Chocolate

Time: 3 hours 30 minutes.
Servings: 7 persons.
Calorie content of the dish: 490 kcal per 100 g.
Purpose: dessert.
Cuisine: French.
Difficulty: medium.

The dessert is airy, light, incredibly fragrant. Chocolate for its preparation should be chosen dark, natural. Vanilla can be added to enhance the flavor. Some confectioners suggest decorating the blancmange prepared according to this recipe with nut crumbs. You can use almonds or pistachios. The dish is hearty and high-calorie, therefore, if you follow 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:

In a saucepan, mix 250 ml of milk and 300 ml of cream, put on fire. Do not bring the mixture to a boil.
In a separate bowl, beat the yolks separated from the whites until white foam. Add sugar and flour.
Add gelatin to egg mixture.
In a saucepan with dairy products, without removing it from the stove, add slices of chocolate.
As soon as the chocolate has melted, stirring constantly, pour in egg mixture.
Keep the resulting mass on the stove for about 4 minutes, stirring continuously. During this time, it should become thicker.
Pour into molds and cover cling film, remove for 3 hours in the refrigerator.
In a container, heat 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.
Put the prepared mousse out of the molds, decorate with coffee foam.

coffee

Time: 2 hours 25 minutes.
Servings: 2 persons.
Calorie content of the dish: 233 kcal per 100 g.
Purpose: dessert.
Cuisine: French.
Difficulty: medium.

For cooking fragrant dessert can be used buckwheat honey, mountain or linden. It is better to take a transparent flower variety. So the dish will turn out glossy and pleasant to look at. 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 tablespoons;
water - 80 ml;
cinnamon - 0.5 tsp;
almonds - 2 tbsp.

Cooking method:

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. Let cool until warm state.
Brew coffee. Pour it into the agar-agar mixture.
Add honey and nuts. Stir.
Pour the resulting mass into molds. Place in refrigerator for 2 hours.

From cottage cheese and sour cream

Time: 2 hours 45 minutes.
Servings: 5 persons.
Calorie content of the dish: 340 kcal per 100 g.
Purpose: dessert.
Cuisine: French.
Difficulty: medium.

This delicate dessert before serving, it is decorated with mint leaves, berries and fruits. To make it easier to carefully remove it from the molds, you can lower the lower part into a bowl with warm water. Cottage cheese should be of a homogeneous 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:

In a bowl, combine milk and gelatin, leave to swell. Then put it on the stove, heat up, but do not bring to a boil.
Beat cottage cheese in a blender, add sour cream and sugar.
Once the gelatin mass has cooled, pour it into the curd mass. Mix thoroughly.
Pour the preparation into moulds. Add fruit slices and berries. Place in refrigerator for 2 hours.
Submit ready dessert on a flat plate, decorate with berries.

Time: 2 hours 40 minutes.
Servings: 4 persons.
Calorie content of the dish: 108 kcal per 100 g.
Purpose: dessert.
Cuisine: French.
Difficulty: medium.

Dairy blancmange can be attributed to low calorie desserts. Its in a small amount can be included in diet food. The composition of the dish includes a large number of vitamins (A, C, D, K, group B), minerals (potassium, calcium, phosphorus, sodium, magnesium). Candied fruits can be used as a dessert decoration, 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:

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

Coconut with mango sauce

Time: 3 hours.
Number of servings: 6 persons.
Calorie content of the dish: 250 kcal per 100 g.
Purpose: dessert.
Cuisine: Chinese.
Difficulty: medium.

IN Asian cuisine this light air dessert is called "enai mango dong". This dish is incredibly beautiful in the photo. IN original recipe applied coconut milk instead of cow, the desired consistency is achieved using agar-agar. Cream must be taken 30% fat. Blancmange comes out with a refreshing coconut flavor and exotic aroma mango. In the absence of mango, use papaya, melon or kiwi.

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;
powdered sugar - 5 tablespoons;
mango - 300 ml;
rum - 10 ml.

Cooking method:

Using a mixer, beat the milk with the addition of honey, cardamom and coconut flakes.
Pass the resulting mass through gauze to get rid of lumps.
Soften gelatin, put on the stove, warm at a moderate level of fire.
Remove gelatin from stove. Once it cools down, add the coconut mixture.
In a blender, beat the cream with powdered sugar until a homogeneous stable foam is obtained.
Combine coconut milk with whipped cream. Pour into shapes. Leave in the refrigerator. The duration of hardening is about 2-3 hours.
While the dessert is cooling, make the sauce. To do this, mix mango slices, rum and sugar in a blender.
Put the finished blancmange into a bowl, pour over the sauce and garnish with mango slices.

Nut

Time: 5 hours 20 minutes.
Number of servings: 6 persons.
Purpose: dessert.
Cuisine: European.
Difficulty: medium.

A dessert prepared according to this recipe is very high-calorie, nutritious and healthy. It contains a wide range of vitamins and minerals. Incoming substances strengthen the immune system, promote brain function, 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:

In a bowl with boiled water dissolve gelatin, leave for 50 minutes.
Pour the nuts with water, leave for 10-15 minutes, then strain.
Add vanilla, sugar, cooked gelatin to milk, hot water. Put on fire, warm up, but do not bring to a boil.
Strain, pour into molds. Leave in the refrigerator for 4 hours. Garnish with nuts before serving.

Time: 3 hours 15 minutes.
Servings: 5 persons.
Calorie content of the dish: 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 dip it in ice water, put it on a cloth towel and wipe it thoroughly. All peel will be removed. If necessary, repeat the procedure. You can grind the nuts in a blender or with 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:

Soak gelatin slices in a dish of cool water.
Using a blender, chop almonds, add milk, beat.
Pour milk with nuts into a saucepan, add sugar and cream, warm up.
Combine gelatin with milk mass. Pour into molds, put in the refrigerator for 3 hours.

With nuts and rice flour

Time: 2 hours 15 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 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 zest. These ingredients add 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. The perfect choice will become anise, which is actively used in the production of sweets, cakes, pastries.

Ingredients:

cream - 300 ml;
milk - 800 ml;
babe from walnuts- 200 g;
rice flour- 100 g;
sugar - 200 g;
lemon peel- 1 tsp;
nutmeg- taste.

Cooking method:

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

Vanilla with cream

Time: 2 hours 10 minutes.
Servings: 5 persons.
Calorie content of the dish: 265 kcal per 100 g.
Purpose: dessert.
Cuisine: French.
Difficulty: medium.

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

Ingredients:

low-fat cream - 500 ml;
sugar - 200 g;
gelatin - 50 g;
vanilla - 0.5 tsp;
water - 200 ml;
strawberries - 200 g;
powdered sugar - 50 g.

Cooking method:

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

With kissel

Time: 5 hours 20 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 445 kcal per 100 g.
Purpose: dessert.
Cuisine: European.
Difficulty: medium.

Some blancmange recipes with jelly imply the absence of cream or their replacement with milk (cow, almond, coconut). In this case, blancmange is less high-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 tablespoons;
vanilla - to taste.

Cooking method:

Pour cream into a saucepan with milk. Stir. Pour a small amount into a cup. Put the rest on the stove, add sugar and heat over low heat.
Add starch to a cup with cold milk and cream. Stir and pour the resulting mixture into the heated milk. Make sure that the liquid does not burn, and lumps do not form.
When the mass becomes thicker, add vanilla and remove the saucepan from the stove.
Pour into molds and leave to cool in the refrigerator.
While blancmange acquires desired consistency, cook jelly. To do this, grind the berries into a puree. 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.
Serve dessert by pouring it with jelly, or in separate containers.

Video

Blancmange is a wonderful French dessert somewhat reminiscent of pana cotta. 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 dietary - it can be safely eaten by those who are on a diet.

Blancmange or blanc manger is a biscuit in a cup. It is not necessary to bake it - the tender curd mass is held by gelatin. In 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 of warm milk and leave it to swell. This usually takes 15-20 minutes.

The remaining milk (50 ml) is heated, but do not boil. 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. Thoroughly mix cottage cheese with granulated sugar and sour cream.

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

Serve blancmange

Calories: Not specified
Cooking time: Not indicated

Blancmange, the classic recipe with sour cream which I described for you today, resembles a panna-cat. classic dessert does not contain coffee. IN this case This is a blancmange variant for coffee lovers. Although its taste will not leave others indifferent. The aroma of dessert can also be diversified by introducing various fillers into its composition: Orange juice, crushed mint leaves, essences, etc. Prepare others.

Required products:

- sour cream - 250 ml.,
- gelatin - 1 tablespoon,
- water - 60 ml.,
- instant coffee- 2 tsp,
- sugar - 2-4 tablespoons,
- vanilla essence- taste.

How to cook with a photo step by step

1. Dilute in cold water instant coffee. Add gelatin and mix thoroughly. Leave for a few minutes to "swell". IN microwave oven or in a water bath, heat the swollen gelatin until smooth. Set aside to cool to room temperature. Tip: keep in mind that gelatin high temperatures loses its gelling abilities. So never bring it to a boil.

2. Meanwhile, combine sour cream, sugar and vanilla (or other) essence in a bowl. Tip: Almond essence or orange essence also pairs well with coffee.

3. Beat the contents with a mixer until an airy and stable mass is formed.

4. Enter in sour cream melted gelatin and mix well. You need to act quickly and carefully, because the mass quickly hardens.

5. Transfer the blancmange to serving molds and refrigerate until completely set. Tip: to make it easier to remove the dessert from the molds, pre-lubricate their inner surface. vegetable oil without smell. Very little. I also like this one and it's delicious.

6. Ready blancmange, classic recipe with sour cream, remove from the molds and serve immediately, decorating as you wish.

Bon appetit!

Chilled jelly based on milk, sugar and gelatin. This tender delicacy that kids and adults will love. The dessert is prepared quite simply, without baking.

Ingredients:

0.5 cups of milk;
1 sachet (15 g) gelatin;
250 g of cottage cheese;
0.5 cups of sour cream;
0.5 cups of powdered sugar;
2 rings of pineapple (or other fruit).

Cooking:

Beat cottage cheese with powdered sugar, sour cream and vanilla sugar in a fluffy homogeneous mass.
Cut pineapple rings into pieces.
Instead of pineapple, you can use other fruits and/or berries of your choice. For example, it turns out a very tasty blancmange with blackberries.
Heat milk with gelatin, but do not boil.
Carefully pour the gelatin into the curd mass, mix thoroughly. Add pineapple chunks and mix again.
Put the mass into portioned forms and put in the refrigerator to solidify for 4-5 hours.
In order for the dessert to come out of the mold without damage, the mold must first be dipped in hot water for a few seconds and then the blancmange will easily separate from the walls.

Bon appetit!

A delicate dessert that adults and children like. This amazing dessert prepared without baking.

To prepare blancmange cottage cheese you will need:

0.5 cups of milk;
1 sachet (15 g) gelatin;
1 sachet (10 g) vanilla sugar
250 g of cottage cheese;
0.5 cups of sour cream;
0.5 cups of powdered sugar;
2 rings of pineapple (or other fruit). I took strawberries

Dissolve gelatin in milk and leave to swell for 20 minutes.
Mix cottage cheese with powdered sugar, sour cream and vanilla sugar into a fluffy homogeneous mass.
Cut pineapple rings (in our case, berries) into slices.
Heat gelatin until hot, but do not boil.
Carefully pour the gelatin into the curd mass, mix thoroughly. Add pineapple pieces (berries) and mix again.
Put the mass into a mold (or into portioned molds) and refrigerate for 4-5 hours to set. In order for the dessert to come out of the mold without damage, the mold must be dipped in hot water for a few seconds, the blancmange will easily separate from the walls of the mold.
Blancmange curd is ready.

Ingredients:

Gelatin 12 g
Milk 125 ml
Sour cream 125 ml
Sugar 70 g
Vanillin 1 sachet
Curd 300 g

Cooking method:

Gelatin, preferably one that does not require long soaking, pour milk and mix. Now it should swell, check the instructions on its packaging for the exact amount of time it will take.
Cottage cheese, fresh and pleasant in taste, combine with sour cream, thick and also with good taste characteristics. Pour in some vanilla or vanilla sugar.
Add granulated sugar to cottage cheese, sour cream and vanilla.
Now, if the cottage cheese is grainy, grind the mixture with a blender until smooth, if the cottage cheese is without grains, beat the mixture with a mixer.
Heat gelatin over low heat with constant stirring until completely dissolved. Do not bring to a boil, otherwise the gelatin will lose its qualities. Whisking constantly, simultaneously pour the melted gelatin under the mixer blades in a thin stream. Beat the cream on low speed for a while longer.
Distribute the cream into portioned containers, be it glasses, bowls or silicone molds, from which, after hardening, you can easily turn the dessert onto a plate. Place the molds in the refrigerator until the dessert is completely set. Serve dessert with syrup or jam, or you can sprinkle it with chopped chocolate or nuts.
Advice: curd cream with the gelatin introduced into it, it "seizes" rather quickly, so it is better to put it in containers immediately after preparation.

Ingredients:

gelatin - 2.5 tbsp
milk - 1 glass
cottage cheese - 250g
sour cream - 250g
fruits, nuts, candied fruits - to taste.

Cooking:

To cook Blancmange on cottage cheese, you need:
Dilute gelatin with milk (can be on fire). Stir cottage cheese, sour cream, sugar until smooth.
Gradually add gelatin.
Put nuts, fruits, candied fruits on the bottom of the mold, pour over the mixture and refrigerate.

For cooking we need:

200ml skimmed milk
30gr. gelatin
700 grams fat-free cottage cheese
200g sour cream 15%
2 stingy proteins in your favorite flavor or 200 grams of sugar if you like a fat ass.
fruits - bananas, grapes, tangerines - anything except kiwi and pineapple
Silicone mold or something

Step by step cooking recipe:

Pour milk into a saucepan and pour gelatin. And leave it for an hour. After an hour, heat up to 50-60 degrees, not allowing to boil.
Pour cottage cheese, sour cream, sweetener (protein), milk with gelatin into a blender and beat until a homogeneous mass is obtained.
Add chopped fruits to the mixture and pour into silicone molds.
Put in the refrigerator for 4-5 hours. Can be served with coconut flakes.

Ingredients:

Cottage cheese - 250g
Milk - 0.5 cup.
Sour cream - 0.5 stack.
Vanilla sugar - 1 packet.
Gelatin - 1 packet.
Powdered sugar - 0.5 stack.
Pineapple rings - 2pcs

Step by step cooking recipe:

Finely grind the cottage cheese with sour cream, powdered sugar, and vanilla sugar. Let's beat it all up to get an airy lush mass.
Dissolve gelatin in milk. It will take him 20 minutes to do this.
Cut the pineapple rings into small pieces.
Heat gelatin until hot, but in no case boil.
Carefully pour the gelatin into the curd mass and mix thoroughly. Then add the pineapple pieces here and mix again.
We put the curd mass in nice shape. This form should leave an impression on our Blancmange, take this into account, and put it in the refrigerator for a couple of hours.
After the elapsed time, put our form in hot water for a couple of seconds so that the form warms up and you can easily put Blancmange on a dish. Bon appetit!

Ingredients:

250 g of cottage cheese;
0.5 st. sour cream;
0.5 st. milk;
0.5 st. powdered sugar;
2 pineapple rings (or other fruits or berries);
1 sachet (15 g) agar-agar;
1 sachet (10 g) vanilla sugar

Cooking method:

Dilute agar-agar in milk and leave to swell for 20 minutes. Mix cottage cheese with powdered sugar, sour cream and vanilla sugar into a fluffy homogeneous mass. Cut pineapple rings into pieces.
Heat the agar to a hot state, but do not boil. Carefully pour the agar into the curd mass, mix thoroughly. Add pineapple chunks and mix again.
Put the mass into a mold (or into portioned molds) and refrigerate for 4-5 hours to set. In order for the dessert to come out of the mold without damage, the mold must be dipped in hot water for a few seconds - the blancmange will easily separate from the walls of the mold. Blancmange curd is ready.

Bon appetit!

Curd blancmange recipe:

300 grams of homemade cottage cheese
half glass of fresh milk
100 grams of thick sour cream
half a glass of powdered sugar
vanillin on the tip of a knife
instant gelatin 15 grams
fruit to taste

How to cook cottage cheese dessert:

We mix cottage cheese, sour cream, powdered sugar, vanillin and beat with a blender until a homogeneous mass is obtained.
Pour the milk into a saucepan, heat it up a little, pour in the gelatin and stirring, completely dissolve it. Then pour milk with gelatin into the curd mass and mix.
We spread the curd mass in one large form to get a blancmange in the form of a cake or lay it out in portioned bowls or molds.
Prepared fruits can be added directly to the curd mass and mixed. Or beautifully lay them out on the bottom of the mold, which is then turned over onto a dish to get a smartly decorated cake.
We put in the refrigerator curd dessert blancmange in the form for several hours, for its complete solidification. Read more:

Delicious and healthy dessert for both kids and adults. By changing the set of fruits, you can get sweets with different tastes.

Blancmange Ingredients:

30 g gelatin
200 ml milk
700 g fat-free cottage cheese
250 g 10% sour cream
200 g granulated sugar
different fruits (except kiwi and pineapple)

Preparation of blancmange with fruit:

Pour gelatin with milk and leave to swell for about 1 hour.
Mix cottage cheese, sour cream and sugar with a mixer until smooth.
Fruit cut into small or medium pieces.
We heat the swollen gelatin over a fire to 50-60 degrees, but in no case let it boil.
We mix everything, pour it into any container (it is good to use silicone mold for cake) and put in the refrigerator for 4-5 hours to solidify.

Nuances:

You can decorate blancmange with anything: grated chocolate, coconut flakes, grated nuts. Decoration is poured on the bottom of the mold before pouring the mixture.
Fruits (berries) can be used any, except for kiwi and pineapple, as they neutralize the properties of gelatin and prevent the dessert from freezing. Very tasty with grapes.

Blancmange is a French jelly dessert. Blancmange coffee recipe with photo

Recipe 2: French Curd Blancmange

Recipe 3: Cottage Cheese Blancmange with Cocoa and Vanillin

Recipe 4: Curd Blancmange with Pineapple (with photo)

Recipe 5: Fruity Cottage Cheese Blancmange with Banana

Recipe 6, step by step: blancmange cottage cheese with fruit

Recipe 7: Blancmange Curd Dessert in Orange

blancmange dessert