Blancmange: Preparing ingredients for making blancmange. Cooking blancmange: pistachio, coffee, strawberry. Design options and serving blancmange

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 received its name due to its light color, which was formed as a result of mixing almond powder and milk.

In the 12th century, this dessert began to spread from the French state 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 at the table that 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 preparing it is not too complicated. That is why we suggest making this dessert yourself at home.

Blancmange dessert

From French this term translates as “white food”.

Blancmange is a hearty, opaque dish. The traditional recipe involved a combination of ingredients such as almond or cow's milk, semolina, eggs and sugar. Now, instead of semolina and eggs, gelatin is added, which, if desired, can be replaced with other thickeners - potato flour, corn starch or whipped cream.

Blancmange is served in martins, bowls, tall glasses, and wine glasses. Garnish with frozen or fresh berries, fruit slices, orange zest, chocolate chips, chopped almonds, pistachios or aromatic mint leaves. Some confectioners dilute the composition of the dessert with liqueur, balsam, rum or other alcoholic drinks.

This recipe is a great idea for a romantic evening or a festive feast. When asked what blancmange is, many argue that it is a type of jelly, but there are fundamental differences between these desserts. Blancmange has a more delicate and liquid consistency. A smaller amount of gelatin is added to it, since it contains other adhesive elements (cereal paste, milk casein). Jelly comes in a variety of bright colors, while blancmange is white, beige or cream.

The classic way to prepare blancmange

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

• brown sugar sand – 100 g (fine only);
• low-fat cream 10% – 250 ml;
• cow's milk 2.5% (almond milk can be used) – 1 glass, faceted;
• instant gelatin – 20 g;
• ground natural coffee – 2 dessert spoons;
• drinking water – 200 ml (for brewing coffee and preparing gelatin).

Blancmange recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of blancmange.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of blancmange is 46.8 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

The process of preparing the base

The classic blancmange recipe includes only affordable and simple ingredients. The preparation time for this dessert is 10-16 minutes (without the hardening process). First you need to make a cup of aromatic coffee. To do this, you will need to take a Turk, pour half of the prepared granulated sugar into it, natural ground coffee and pour in regular drinking water. After mixing all the ingredients, they should be heated so that foam begins to form on top. Next, the finished hot drink needs to be strained and poured into a small saucepan. In the same bowl you need to add the rest of the brown sugar and milk. After this, the ingredients should be brought to a boil, stirring constantly with a spoon. Finally, 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, pour ½ cup of boiling water over it. In this case, all gelatin should completely dissolve. Next, you need to pour it into a bowl with a milk-coffee drink and mix the mixture thoroughly.

Blancmange from cottage cheese - a classic recipe

You will need:

• Milk – 1 liter.
• Cream – 0.5 cups.
• Almonds, hazelnuts, or walnuts, crushed - 1 cup.
• Rice flour – 75 gr.
• Sugar - to taste.
• Nutmeg, grated – a pinch.

Preparing a classic blancmange:

1. Dissolve rice flour in half the milk.
2. Pour cream into the second half and bring to a boil. Add the nuts, and then slowly pour in the first part of the milk, which is with the flour.
3. Add sugar and nutmeg and cook until the dessert thickens.
4. Pour into molds or bowls and leave for the blancmange to cool and harden completely.

Decorate the finished dessert with candied fruits, nuts, and grated chocolate.

The final stage in preparation

Classic blancmange (recipe with photos are 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 you don’t have such utensils in your home, you can use any other one. This dessert must harden in the refrigerator for at least 3 hours. After the specified time has passed, the blancmange should be taken out, decorated with pieces of berries or fruits, and then served immediately. 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.

What is blancmange

The dairy products in blancmange add tenderness to the dessert; with gelatin, blancmange holds its shape well, does not melt on the plate for a long time, unlike dairy ice cream, is quickly prepared, instantly hardens in the refrigerator and turns out no less tasty than ice cream.

The classic composition of a milk dessert necessarily includes gelatin, very reminiscent of panna cotta (or milk jelly), with various additives: berries, fruits, cocoa, nuts.

How to make blancmange at home? Blancmange recipes are simple and varied; they make a simple and quick dessert with cottage cheese, sour cream, fruit, strawberries, and use your favorite toppings and additives.

Vintage blancmange

At first glance, there is nothing complicated in preparing dessert. However, the taste and consistency are significantly influenced by the proportions of products and the nuances of technology. Today, not many people will cook the classic blancmange - a recipe from the 18th century - and the ingredients are not the same, and you want to quickly. But we'll get through this.

Ingredients

• almonds - 150 grams
• powdered sugar - 80 grams
• cream 30% - 200 ml
• flavoring of your choice (fruit cognac, almond essence)
• gelatin - 12 grams

Preparation

Buy almonds with their skins on - they have a richer flavor than peeled ones. Although it will still have to be cleaned. To do this, pour boiling water over the nuts for a few minutes.

You can grind almonds in several ways: using, as in the old days, a marble mortar and the same pestle, or using the benefits of civilization, that is, a blender. If you choose a blender, then you need to pour a little water into the nuts. Measure out 0.5 liters of water and pour some into the nuts (you may need to add more during the chopping process).

Pour the resulting almond milk into a saucepan and bring to a boil, then let it brew and cool to room temperature. Pour a little cold water over the gelatin so that it can swell. Strain the cooled almond milk through a cloth (gauze will not work, since the nuts are crushed almost into flour), squeeze so that almost dry cake remains in the cloth.

Place gelatin in milk and place over low heat to dissolve. Add powdered sugar, mix thoroughly. Whip the cream into a strong foam. Place in cooled milk and stir gently. Pour into molds (you can fill one large one, not just the portioned ones). Place in the refrigerator for 5 hours to completely harden. When serving, pour over the fruit sauce (boil the fruit with sugar and rub through a sieve).

Blancmange with strawberries

This dessert is just perfect for summer. You can end the meal with something sweet, and if cakes and pies are too heavy for an already full stomach, then this jelly dessert will be just the thing.

Ingredients

• gelatin – 10–15g
• milk - 500 ml
• sugar - to taste
• vanillin - 1 pinch
• strawberries - to taste
• water - 30 ml.

Preparation

Soak gelatin in cold water. Bring the milk to a boil and add sugar. Add the swollen gelatin to the still hot milk and mix well. Roughly chop the strawberries. Place a small amount of strawberry slices in small bowls (cream bowls). Pour milk into each and place in the refrigerator to harden.

We take the dessert out of the refrigerator. In order for the jelly to easily release from the mold, lower the bottom into hot water and hold for literally 10 seconds. Then cover the form with the dessert with a plate and turn it over sharply. The milk dessert fit well on the plate.

Recommendations for preparing milk dessert:

• If you need to prepare blancmange (strawberry recipe) in a very short time, you can cool it in the freezer rather than in the refrigerator. Then leave for ten minutes at room temperature.
• The filling can be not only strawberries, but also raspberries, currants, peaches and other berries and fruits. Moreover, you can use both fresh and frozen, canned ingredients.

Blancmange with cottage cheese

Few people know, but this particular dessert was Alexander Pushkin’s favorite delicacy, therefore, references to this “white dish” (blancmange - from the French blanc - white, and manger - to eat) were often found in the works of the brilliant poet. You can taste a real French dessert in a restaurant, but it’s better to cook it at home. Below we will present to your attention blancmange - a recipe with cottage cheese.

Ingredients

• Milk100–125 milliliters
• Instant gelatin 15 grams
• Vanilla sugar10 grams
• Curd mass 0% fat content 250 grams
• Sour cream 20% fat 100–125 grams
• Powdered sugar100–125 grams
• Canned pineapple2 rings

Preparation

Pour milk at room temperature into a large cup and pour gelatin into it. Using a tablespoon or teaspoon, mix until smooth and set aside to swell for 20 minutes.

Place the curd mixture in a medium bowl. Pour vanilla sugar, powdered sugar into the same container, and also add sour cream. Using a hand whisk or mixer, beat all ingredients until smooth and fluffy.

If you use an electric appliance, then beat the ingredients at medium speed for 1 minute so that the mass does not splash in all directions.

Place the pineapple rings on a cutting board and use a knife to cut into small pieces. Afterwards, transfer the chopped fruit to a free plate. Using a tablespoon, transfer the infused gelatin from a cup into a saucepan and place the container on low heat. With constant stirring, bring the mixture to a hot liquid state, but the gelatin should not boil. Immediately after this, turn off the burner and set the gelatin mixture aside so that it does not continue to heat up on the hot burner.

Now carefully pour the liquid gelatin into the curd mass, while simultaneously whisking everything with a hand whisk until smooth. After this, put the pineapple pieces into the container and mix everything again using a tablespoon.

At the end, put the blancmange in a baking dish or in small muffin tins, level the surface of the dish with a tablespoon and put the containers in the refrigerator for 4-5 hours . After the allotted time has passed, remove the mold from the refrigerator and transfer the curd jelly to a special serving dish. And in order for the curd blancmange to remain beautiful and not be damaged, the mold must be dipped halfway into a bowl of hot water for literally 3-5 seconds and then it will easily come away from the walls of the container.

Immediately after the dish is on a special tray, it must be served to the table. If desired, the dessert can be sprinkled with cocoa powder or cinnamon, cut into portions and treat friends and family to a fragrant, sweet dessert along with a cup of tea, coffee or a glass of fruit juice.

Coffee blancmange

It’s easy to surprise your loved one during a romantic dinner by serving him a coffee blancmange. The classic recipe is quite simple to prepare. If you pour chocolate over the base when serving, the dish will acquire even brighter, richer flavor colors.

Ingredients:

• 0.5 l. cream 10%;
• 15 gr. gelatin;
• 80 gr. Sahara;
• 50 gr. strong brewed coffee.
• 100 gr. dark chocolate.

Preparation:

1. Pour gelatin with water and leave to swell.
2. You can use milk or cream to make coffee blancmange. Continue the classic recipe by preparing the base of the dessert. Heat the cream or milk in a saucepan.
3. Add sugar and brewed coffee, strained through a fine sieve. It is better to use espresso prepared by a coffee machine.
4. Bring the milk mass to a boil, remove from heat.
5. Dissolve gelatin over heat until smooth and liquid.
6. Pour gelatin into the base in a thin stream and stir.
7. Pour the mixture into molds or glasses and leave to harden.
8. Before serving, melt the chocolate in a water bath and pour over the dessert.

Simple and tasty blancmange: recipe with cottage cheese

After the French dessert became known to the Russian people, it underwent many changes. And today the most unusual and delicious, but at the same time simple and inexpensive way of cooking is blancmange using ordinary cottage cheese. This recipe will be presented below.

So, to prepare a cottage cheese dessert you will need to purchase the following products:

• non-acidic fine-grained cottage cheese – 500 g;
• thick fat sour cream – 150 g;
• white sugar sand – 150 g;
• cow's milk (3.5% fat) – 100 ml;
• instant gelatin – 25 g.

Vanilla blancmange

• milk - 0.3 l;
• low-fat cream (drinking) - 0.2 l;
• sugar - 80 g;
• corn starch - 40 g;
• vanilla - 1 pod.

Cooking method:

• Pour 100 ml of milk, dilute starch in it.
• Combine the remaining milk with cream. Pour sugar into this mixture, squeeze out the contents of the vanilla pod, and add the pod itself.
• Bring the milk and sugar to a boil, remove the pod. Pour milk and starch into boiling milk, stirring it.
• Cook, continuing to stir, for 2-3 minutes.
• Pour the aromatic mixture into the mold.
• When the jelly has cooled to room temperature, put it in the refrigerator and cool for 4-5 hours.

The dessert according to this recipe is not only tasty, but also aromatic. It’s unlikely that any sweet tooth can resist it.

Preparing the base

Blancmange cottage cheese, the recipe of which includes simple and quite affordable ingredients, is prepared just as easily and quickly as the previous one. To make the milk base, place all the fine-grained cottage cheese in a blender bowl and beat it vigorously. After this, you need to add thick, fatty sour cream and white granulated sugar to it, and then mix thoroughly in the same way. As a result, you should get a fairly fluffy and airy mass. Next you need to move on to preparing the gelatin. It must be poured into a metal bowl and filled with milk. Both components should be mixed and heated over very low heat, never bringing to a boil.

After these steps, the dairy product with gelatin must be added to the curd mass. As a result, you will end up with a mixture that is not very liquid and sweet.

Curd blancmange

Ingredients: • One kilogram of cottage cheese • 3 tablespoons of gelatin • Half a liter of milk • A glass of thick sour cream • One and a half tablespoons of sugar • Vanilla • Cocoa • Nuts • Fruits - of your choice

Preparation

First, dilute gelatin in warm water, wait until it swells, and stir. Divide sour cream, cottage cheese, vanilla and sugar into two serving plates. Beat well until smooth. Place a spoonful of cocoa in one plate and nuts in another.

Dilute the gelatin with a small amount of milk and pour it into cups. Beat everything again. Place in layers in the pan, alternating each layer with fruit. Place in the refrigerator for a couple of hours. Before serving, you can decorate the blancmange with fruit and mint leaves.

Formation process and proper serving

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