Do you like delicious desserts of European cuisine, but rarely go to an expensive restaurant? The most delicate delicacy with the melodious name blancmange can be easily prepared at home, moreover, from simple and quite affordable products.
Delicate blancmange with cottage cheese and strawberries
Ingredients:
- 350 g of grained cottage cheese from 1.8% fat;
- 400 g of strawberries;
- 100 ml of 2.5 milk;
- 100 g of 20% sour cream;
- 100 g of sugar;
- 20 g of instant gelatin;
- 10 g vanilla sugar.
Heat the milk to 40-50oC, dissolve the gelatin in it, stir and leave for 15 minutes. Mash the curd with a fork and transfer to the bowl of a blender or mixer. Mash it well at low revolutions of the device, putting in a little sour cream, then plain and vanilla sugar. Stir everything thoroughly until the loose products are dissolved, then beat at maximum speed for a minute.
Heat the gelatin mixture over low heat to dissolve it, but never boil it. If you find it difficult to keep track of the temperature, place the cup in a water bath. Slowly add the resulting liquid to the curd mass and stir. Wash the strawberries, peel them off, cut into halves or quarters and place them on the bottom of a round shape. Place the base of the dessert on top and flatten. Soak the blancmange for 3-4 hours in the refrigerator until it hardens. Slice it before serving.
The classic almond milk blancmange recipe
Ingredients:
- 150 g of almonds;
- 500 ml of water + 200 ml for soaking;
- 200 ml of 30% cream;
- 80 g of icing sugar;
- 40 g of corn starch;
- 1 tsp almond essence;
- a pinch of vanillin.
Soak the nuts in 200 ml of room temperature water for several hours, preferably overnight. Drain the liquid from the swollen nucleoli, gently peel them off and put them in a blender container (an improvement on an old recipe, the classics of French cuisine did this in a marble mortar). Pour in 50 ml of water and start whisking. Grind the almonds for 3-5 minutes, constantly adding water. Pour it into a saucepan or stewpan through three layers of cheesecloth or a fine sieve.
Pour some of the nut infusion and dilute the starch in it so that there are no lumps. Place the bowl with most of the almond milk on high heat, let it boil and add the starchy liquid in a thin stream. Sweeten everything with powdered sugar, season with vanilla and essence, set aside and cool completely.
Whip the cream until a firm foam is obtained, add to the bulk and stir. Divide the classic blancmange into portioned tins and refrigerate for 4-5 hours to thicken. Serve with fruit puree or jam.
