What is blancmange - the technology of preparation according to the classic recipe, nut, vanilla or chocolate.

Blancmange is a delicate, milky jelly dessert traditionally made from almond milk, rice flour or starch. But modern cooking offers very simple gelatin-based recipes. There is evidence that blancmange was one of Pushkin's favorite dishes!
Sometimes ground nuts, cocoa, berries, fruits, candied fruits, mint or mint essence, alcohol are added to blancmange.

Blancmange coffee

Ingredients:

• 500 ml cream;
• 4 tsp instant coffee;
• 3 art. l. Sahara;
• gelatin.

Cooking:
1 - 1.5 tbsp it is desirable to pour 2-3 glasses of water. Leave to swell.

Put cream on fire. When hot, add coffee and sugar to taste. Stir until completely dissolved. Remove from heat, if foam forms, it is better to remove it.

Put the swollen gelatin on fire, and cook until all the granules are dissolved, then remove from heat.

Mix gelatin with creamy mass. Pour into moulds. And refrigerate until thickened.
Before serving, tip the mold onto a dish, preheating the bottom of the mold in hot water for 2-3 seconds so that the jelly does not melt.

Blancmange almond

Ingredients:

• milk 1.5 l
• crushed sweet almonds 300 g
• crushed bitter almonds 50 g
• sugar 200 g
• powdered sugar 100 g
• gelatin 200 g
• boiled water 600 ml

Cooking:
Mix well-peeled and chopped sweet and bitter almonds, adding a little milk and sugar to it.

Heat the remaining milk and pour into the almond mass. Leave for about an hour.

Gelatin pour warm water, put on the stove until boiling. Dilute with the remaining amount of water and mix.

Pour the gelatin mixture, stirring, into the milk-almond mass and strain.
Then heat the prepared gelatin mass over low heat, stirring constantly for 5-10 minutes.

Put the finished blancmange into molds and refrigerate for 3-4 hours. Sprinkle the dessert with powdered sugar before serving.

Blancmange chocolate

Ingredients:

• 100 - 150 gr. chocolate
• 3/4 cup sweet almonds, 10 bitter;
• 3 cups milk or cream;
• 2/3 cup sugar;
• gelatin;

You can add vanilla.

Cooking:
Prepare almond milk by mixing crushed sweet and bitter almonds, adding some milk and sugar to it. Heat the remaining milk and pour into the almond mass. Leave for about an hour.

Dissolve the grated chocolate in a saucepan until dark.
Pour the prepared warm almond milk into the chocolate, strain. Pour the remaining sugar into this mass and mix. Then pour in 1/2 cup of gelatin dissolved in boiling water, after cooling it.
Pour into molds and refrigerate until set.

Blancmange with rice flour

Ingredients:

• 1.5 liters of milk (or 1 liter of milk and 0.5 liters of cream),
• 1 cup any crushed nuts
• 50-75 g rice flour,
• 2/3 cup sugar
• nutmeg,
• lemon zest - to taste.

Cooking:
Dilute the flour in 0.5 l of cold milk, boil the rest of the milk and cream, add the nuts and gradually pour in the milk with rice flour, stirring constantly. Add sugar, spices and cook until thickened.

Pour into 4 serving moulds. Place in refrigerator until thickened.

Curd blancmange

Ingredients for 8 servings:

• 350 grams of cottage cheese
• 100 ml milk
• 100 grams of sour cream
• 100 g sugar
• 15 grams of gelatin
• canned fruits

Cooking:
Rub the cottage cheese through a sieve or ceiling. Mix it with sour cream and sugar.

Soak gelatin in 50 ml of milk and leave to swell.
Heat the rest of the milk and pour in a thin stream into the swollen gelatin.

Mix the curd mass with gelatin and mashed or chopped fruit.
Pour into molds and refrigerate.

Berry blancmange

Ingredients:

• almonds - 100g
• gelatin - 6g
• milk - 50 ml
• powdered sugar - 100g
• berries - 500g.

Cooking:
Drop the almonds into boiling water for 3 minutes. Drain in a colander, rinse with cold water and remove the skin. Place the peeled almonds in a food processor, grind into flour.

Soak gelatin in a small amount of warm boiled water, let it swell.
Boil milk together with 80 g of powdered sugar and almonds. Remove from fire immediately. Leave for 10 min.

Strain the almond milk into a bowl. Squeeze out gelatin, add to warm milk, mix until completely dissolved.
Pour into 4 serving moulds. Put in the refrigerator for 2 hours.

Wash the berries, dry. Set aside a few berries for decoration, and grind the rest into a puree along with the remaining powdered sugar. Remove the blancmange from the molds, pour over the berry puree.

Curd blancmange is not a very common dessert in our latitudes. That's good, because they can surprise. And even those who do not really like this product will not refuse blancmange with cottage cheese.

Before you cook blancmange with cottage cheese, you should find a suitable base. Cottage cheese should be low-fat and not grainy. Of course, it should not be sour either. It needs 300g. You will also need:

• 125 g of milk and the same amount of sour cream;
• 12 g of gelatin (it is better to take one that does not need to be soaked for a long time);
• 70 g of sugar;
• vanilla sachet.

In order to make everything clear, there is a step-by-step recipe with a photo:

fruit recipe

Blancmange cottage cheese with fruits is a fairly dietary dessert, so girls will like it. You can add any fruit, but be prepared for the fact that pineapple and kiwi do not always allow the gelatin to harden. We use the recipe described above. The fruits themselves can be either put on the bottom of the mold or added to the curd after whipping, or even during it. And to prepare the original blancmange from cottage cheese and sour cream in orange, you will need:

• 200 g of cottage cheese;
• 60 g sour cream and the same amount of sugar;
• 60 ml of milk;
• 8 g gelatin;
• turmeric - to taste;
• 3 oranges.

Cooking like this:

Chocolate blancmange

Prepared according to the classic recipe, but cocoa powder or a mixture for making hot chocolate should be added. It will also look spectacular if you put chocolate pieces in the bottom of the molds and fill them with jelly.

How to diversify and how to decorate

There are many options here. So, in the movie "Formula of Love" seedless grapes were added to the dessert. You can also sprinkle with grated chocolate, cinnamon, coffee. Unless a lemon is suitable for us, as it can spoil the milk. For decoration, any seasonal berries will be appropriate.

Not every housewife knows the blancmange recipe. 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 unusually beautiful and original dish.

History of the blancmange recipe

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

In the 12th century, from the French state, this dessert began to spread throughout Europe. It was at this time that a detailed recipe for blancmange could be seen in almost all cookbooks in Italy, France and other countries. One cannot ignore the fact that many poets and writers sang such a dish in their works. In particular, blancmange was served by Matilda of Tuscany to the table, which was being 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. 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 yourself at home.

The classic blancmange

To create such a beautiful and tasty dish, you will need to cook:

The process of preparing the base

The classic blancmange recipe includes only affordable and simple ingredients. The preparation time for such a dessert is 10-16 minutes (without the hardening process). First you need to make a cup of aromatic coffee. To do this, you need to take a Turk, pour half of the prepared granulated sugar into it, natural ground coffee and pour in ordinary drinking water. After mixing all the components, they should be heated so that foam begins to form on top. Next, the finished drink in hot form must be filtered and poured into a small saucepan. In the same bowl, add the rest of the 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 aromatic drink 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 gelatin should be completely dissolved. Next, it must be poured into a bowl with a milk-coffee drink and mix thoroughly.

The final stage in cooking

Classic blancmange (recipe with photos presented in this article) is prepared very easily and quickly. After the base of the dessert is ready, it must be poured into cream bowls. If there is no such dish in your house, then you can use any other. This dessert should harden in the refrigerator for at least 3 hours. After the named time has passed, 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 hot water for a couple of seconds, and then tip it over so that the contents lie nicely on a flat plate.

Simple and tasty blancmange: a recipe with cottage cheese

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

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

Base preparation

Blancmange cottage cheese, the recipe of which includes simple and quite affordable 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 blender bowl and beat it strongly. After that, you need to add thick fat sour cream and white to it and then mix thoroughly in the same way. As a result, you should get a rather lush and airy mass. The next step is to prepare the gelatin. It must be poured into a metal bowl and pour milk. Both components should be mixed and heated over very low heat, in no case bringing to a boil.

After the done actions, the dairy product with gelatin must be added to the curd mass. As a result, you will get a not very liquid and sweet mixture.

The formation process and proper serving to the table

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

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

Calories: Not specified
Cooking time: Not indicated

Blancmange, the classic recipe with sour cream which I described for you today, resembles a panna-cat. The classic dessert does not contain coffee. In this case, it's a blancmange variant for coffee lovers. Although its taste will not leave others indifferent. The aroma of the dessert can also be diversified by introducing various fillers into its composition: orange juice, chopped 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 - to taste.

How to cook with a photo step by step

1. Dilute instant coffee in cold water. Add gelatin and mix thoroughly. Leave for a few minutes to "swell". In a microwave or water bath, heat the swollen gelatin until smooth. Set aside to cool to room temperature. Tip: keep in mind that gelatin loses its gelling ability at high temperatures. 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. Add melted gelatin to the sour cream and mix thoroughly. 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 facilitate the further removal of the dessert from the molds, pre-lubricate their inner surface with odorless vegetable oil. 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!

Like many other culinary masterpieces, blancmange owes its origin to the French. Called "white food" in French, this dessert was invented in the Middle Ages and gained popularity in other European countries in the 17th century. According to rumors, this happened with the advent of rice and almond milk in Europe. In most cookbooks of that era, you can find a recipe describing how to cook blancmange. There are references to it in well-known literary works, for example, A.S. Pushkin.

Cooking homemade blancmange in various variations

Despite the fact that blanc-manger was once a medicine, it has survived to this day in the form of a dessert. Its main ingredients are milk, sugar and gelatin, which was replaced by rice flour in the original recipe. By and large, how correctly you prepare the gelatin is the whole complexity of the execution of this dish. We hope that our step-by-step photo recipes will turn the preparation of blancmange into a pleasure for you.

Classic blancmange recipe

Life does not stand still, and much in it is constantly changing. This did not bypass the classic blancmange recipe, which was adopted and adapted by modern women to their preferences. As a result of such changes, the dessert turned into curd. However, we propose to recall what it was originally.

Classic blancmange is made from the following ingredients:

• 1 l. milk,
• half a glass of 20% cream,
• 250 gr. almonds (or other nuts)
• 75 gr. rice flour,
• sugar,
• nutmeg.

Cooking process:

1. It is necessary to dilute the flour in half a liter of milk, and mix the rest with cream and boil.
2. Crush the almonds, pour into the pan, then slowly pour the first portion of milk.
3. Add sugar to taste and a handful of grated nutmeg, then cook until thickened.
4. Pour into pretty molds and let cool.
5. Before serving, you can decorate with nuts, dried fruits or chocolate chips.

Curd blancmange with pineapple

Modern housewives use the blancmange recipe with cottage cheese more, for which we need:

• a pack of cottage cheese,
• half a glass of milk, sour cream and powdered sugar,
• 1 pack. gelatin and vanilla sugar,
• as well as canned pineapples.

Cooking step by step:

1. You will need to dilute the gelatin in milk and set aside for half an hour until it swells.
2. Meanwhile, cut the pineapple into small pieces.
3. Mix cottage cheese, sour cream, vanilla sugar and powder in a blender so that there are no lumps left.
4. Heat the gelatin well, stirring constantly and not letting the mass boil.
5. Next, pour it into the cottage cheese, add the pineapple pieces and mix everything thoroughly.
6. Pour into molds, put in the refrigerator until completely solidified.
7. Before serving, dip the mold (not dessert!) for a few moments in hot water. Cottage cheese blancmange will easily move away from the walls and will not deform.

Blancmange with fruit

Another delicious option for preparing fruit blancmange. What will be required:

• 2 incomplete glasses of cream,
• 1 incomplete glass of milk,
• 130 g almonds
• sugar,
• 1 st. l. gelatin,
• a pinch of vanillin and still water.

Cooking:

1. First you need to peel the almonds. To do this, fill it with boiling water for a couple of minutes, after which the skin will easily come off.
2. Next, the grains must be dried and ground in a blender into powder.
3. We put the fruit and molds to cool in the refrigerator, and remove the chilled cream whipped with a mixer there.
4. Combine almond powder with sugar and vanilla.
5. After that, pour the milk into a small saucepan, put it on the stove and gradually pour the nuts and sugar into it. We stir until the mass boils.
6. Dissolve gelatin in 3 tbsp. tablespoons of water and pour into milk, while continuing to stir. As soon as it melts, turn off the stove without waiting for it to boil.
7. When the mousse has cooled, you will need to add cream to it.

You can decorate the blancmange dish according to the following scheme:

1. put the chopped fruits and berries on the bottom of the mold and pour the resulting mass.
2. We put it in the refrigerator for a couple of hours, after which we spread the jelly on plates and serve.

This fruity blancmange can be topped with any berry topping.

Chocolate blancmange with cappuccino

Especially for the biggest sweet tooth there is a chocolate blanc-manger. For 8 servings you will need:

1. bitter chocolate bar,
2. half a liter of heavy cream,
3. 320 ml milk
4. 5 egg yolks,
5. 100 g brown sugar
6. 1 tsp corn flour,
7. 2 tsp gelatin,
8. 6 tsp instant cappuccino.

Preparation of chocolate blanc-manger:

1. The cooking process begins with the fact that we chop the chocolate.
2. Then pour 270 ml of milk and cream into a saucepan, heat well, avoiding boiling.
3. In a bowl, beat the yolks together with sugar and flour, add gelatin and mix.
4. Dissolve chocolate chips in warmed milk, then add the mixture with the egg. Whisk vigorously until you get a homogeneous mass.
5. Next, you need to put the saucepan with the contents on the stove and stir until thickened.
6. When the jelly is ready, pour into molds and put in the refrigerator for several hours.

For sauce:

1. heat the remaining milk, add 1 tbsp. l. sugar and cappuccino, remove from the stove.
2. When the mass has cooled, add the second half of the cream to it and beat until foam forms. She will need to decorate the dish before serving.

We hope that our photo and video instructions will be useful to you, and you can easily prepare this wonderful dessert at home.

Video: Curd blancmange - a simple step-by-step recipe