Blancmange is the tasty genuine milk dessert which is thought up by the French in the sixteenth century. Literal translation – "opaque jelly on the basis of a dairy products". Blancmange was very popular in the Middle Ages. In particular, it was in the list of the foods made by Matilda Toscanscaya for reconciliation of Dad Grigory VII and Henry IV.
Classical blancmange is cooked from almond milk, starch (or a rice flour), sugar and various spices. Modern cooks put gelatin, fruit, nuts and other additives in blancmange.
Blancmange with fruit can be made according to the following recipe. Ingredients:
- 2 tablespoons of gelatin; • 2 glasses of water;
- 1 liter of milk; • sugar – to taste; • berries (currant, strawberry, raspberry, cherry); • fruit – on your discretion; • 1 glass of cherry juice; • 1 glass of cream.
Fill in gelatin with warm water and leave to bulk up. Then mix and bring on weak fire to the boil. As soon as mix cools down – filter and divide weight into two parts. Add cream to one, in another – cherry juice and put in both parts sugar to taste. In a special form or in a glass ice-cream bowl pour a part of gelatin with cream, let's it cool down a little, then lay out fruit, again fill in with a part of gelatin with cherry juice and again lay out fruit. Continue to alternate layers, the gelatinous basis won't end yet. The main condition - layers shouldn't mix up with each other. Decorate blancmange with the cherries from compote cut with pieces of a kiwi and leaves of mint. Then put it in the fridge before full hardening. Cottage cheese blancmange will be appreciated by both adults and children. For a start dissolve gelatin in warm water, let's it bulk up and carefully stir. Well shake up sour cream, cottage cheese, vanillin and sugar to homogeneous mass. Spread out the turned-out mix in two forms. In one put a cocoa spoon, and in another – nutlets. Dilute gelatin with a small amount of milk and pour a half of mix in forms. Then put a layer of fruit and fill in with residues of gelatin. Put the turned-out dish in the fridge for a couple of hours. Will be necessary for cottage cheese blancmange: • 1 kilogram of cottage cheese; • 3 tablespoons of gelatin; • 0.5 liters of milk; • glass of dense sour cream; • 1.5 tablespoons of sugar; • vanillin; • cocoa; • nuts and fruit – at your choice.