Moderately sweet, very aromatic and delicate nutty dessert originally from France. Traditionally, this dessert is made from almond milk. If you want to make the treat sweeter - add more sugar, and if "stronger" - add more gelatin. You can take any fruit.
It is necessary
- - 400 ml of milk;
- - 190 ml heavy cream;
- - 100 g of ground almonds;
- - 80 g of sugar;
- - 5 g of gelatin;
- - 3 peaches;
- - 2 bitter almonds;
- - chocolate for decoration.
Instructions
Step 1
Beat the cooled cream with a mixer for 5 minutes until stable peaks form, then put them in the refrigerator.
Step 2
Combine almond flour, ground bitter almonds and milk - you should get a homogeneous mass without lumps. Boil this mixture until thickened over medium heat. Add sugar, stir until dissolved and cool quickly.
Step 3
Dissolve 5 grams of gelatin according to the instructions on the package (usually pour hot water and stir until completely dissolved). Add gelatin to the cooled milk-nut mass.
Step 4
Remove the whipped cream from the refrigerator, stir it into the main mass, mix with a mixer at low speed or with a spatula until smooth. That is how the French dessert blancmange turned out.
Step 5
Chop up fresh peaches or any other seasonal fruit, or berries. Divide the fruit into portioned bowls, bowls, or glasses. Put the almond mass on top (you can in layers, alternating with fruits), put in the refrigerator. The dessert will take about two hours to solidify completely.
Step 6
Almond blancmange with fruit is ready, serve chilled, garnished with fruit pieces and grated chocolate.
