We always prepare different desserts for the holidays - blancmange is one of my favorites! I especially love with the delicate aroma of vanillin. Blancmange is a jelly prepared with milk, eggs, gelatin, semolina. It was first prepared in France.
It is necessary
- - 1 glass of almonds;
- - 150 g of sugar;
- - 30 g of gelatin;
- - 3 tbsp. l. cream;
- - vanillin to taste;
- - 1 tbsp. l. icing sugar.
Instructions
Step 1
Drink gelatin with water to swell. Peel the almonds - for this you need to scald the nuts with boiling water.
Then place them in a mortar and crush.
Step 2
Mix the crushed nuts with cream. Put milk on fire and bring to a boil. Combine hot milk with cream and almonds. Put on fire, bring everything to a boil. Then remove from heat and strain.
Step 3
Stir in sugar. Pour gelatin dissolved in water into the mixture. Mix everything, add a pinch of vanillin and pour into molds (I usually use silicone ones for muffins).
Step 4
Put in the refrigerator until it hardens completely. Garnish with powdered sugar when serving. Sprinkle with crushed nuts if desired.
