15 Blancmange Recipes Even Beginners Can Master
Source: HLPhoto, AdobeStockLovers of creamy desserts are well acquainted with French blancmange. It's a milk-based jelly-like dessert, believed to have originated in the Middle Ages. Interestingly, it was initially made with almond milk, but now cow's milk is more commonly used. We're sharing the best recipes!
1. Almond Milk Blancmange
Source: novyefoto.ruWe recommend serving the finished blancmange with jam or berry sauce to taste.
You will need: 250 ml almond milk, 100 ml 33% cream, 2 tbsp sugar, 10 g gelatin.
Preparation: Dissolve gelatin in 50 ml of cold almond milk and let it swell. Mix the remaining milk with cream and sugar until dissolved. Pour in the gelatin, stir, pour the blancmange into molds, and refrigerate to set.
2. Coconut Milk Blancmange
Source: kartinkin.netInstead of sugar, you can use agave or Jerusalem artichoke syrup, for example.
You will need: 200 ml coconut milk, 3 tbsp sugar, 20 g cornstarch.
Preparation: Heat 150 ml of coconut milk with sugar until dissolved. Mix the remaining milk with cornstarch until smooth. Add to the warm milk and cook for 1-2 minutes after boiling, stirring constantly. Let the mixture cool slightly, pour into molds, and refrigerate.
3. Classic Milk Blancmange
Source: holomonova.mirtesen.ruThe simplest and most accessible blancmange option made with regular cow's milk.
You will need: 1 liter milk, 150 g sugar, 100 g cornstarch, 1 tbsp gelatin.
Preparation: Mix gelatin with 50 ml of cold milk and let stand for 10 minutes. Heat another 800 ml of milk with sugar and bring to a boil. Dissolve cornstarch in the remaining 150 ml until smooth.
Pour the cornstarch mixture into the heated milk. Stirring, bring to a boil again and cook for about 5 minutes. Finally, pour in the gelatin, stir, and carefully pour the blancmange into molds. Refrigerate the dessert for a couple of hours.
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4. Yogurt Blancmange with Strawberries
Source: kartinkin.netYou will need fresh strawberries, which we will mash into a puree.
You will need: 300 g thick yogurt, 150 g strawberries, 50 ml milk, 2 tbsp sugar, 10 g gelatin.
Preparation: Soak gelatin in milk until it swells. Blend strawberries with sugar in a blender and mix with yogurt. Gently heat the gelatin, pour into the yogurt, stir, spoon the blancmange into molds, and refrigerate.
5. Sour Cream Blancmange with Cherries
Source: attuale.ruFrozen cherries will work, but make sure they are pitted.
You will need: 500 ml sour cream, 400 g cherries, 20 g gelatin, 2 tbsp sugar, 1 pinch vanilla.
Preparation: Soak gelatin in 300 ml of cold water for 30 minutes. Mix cherries with sugar, vanilla, and sour cream. Pour in the prepared gelatin, stir, spoon the dessert into molds, and refrigerate.
6. Almond and Date Blancmange with Agar
Source: anynews.ruAn extraordinary recipe, made entirely from scratch.
You will need: 400 ml water, 0.5 tbsp agar-agar, 50 g almonds, 10 dates, 1 pinch each of vanilla, cinnamon, and nutmeg.
Preparation: Prepare agar-agar with half a glass of boiling water according to instructions, and let it cool to about 50 degrees. Blend peeled almonds and dates with spices and another 0.3 glasses of water until smooth. Mix this mass with the agar, pour into molds, and refrigerate the blancmange to set.
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7. Vanilla Blancmange
Source: zen.yandex.ruIt's best to use vanilla extract or essence – they have a brighter flavor and aroma.
You will need: 3 cups heavy cream, 1/2 cup sugar, 1/2 cup water, 0.5 tsp vanilla extract, 1 packet gelatin.
Preparation: Dissolve gelatin in water according to instructions. Heat the cream, add sugar and vanilla, and stir until dissolved. Do not boil! Pour the gelatin into the cream, stir again, pour into molds, and let the blancmange set in the refrigerator.
8. Cocoa Blancmange
Source: zen.yandex.ruThis is also a Lenten dessert, so it's suitable for all occasions!
You will need: 400 ml water, 70 g peeled almonds, 60 g sugar, 25 g cornstarch, 3 tsp cocoa, 1 tsp vanilla sugar.
Preparation: Blend peeled almonds with water until smooth, then strain through cheesecloth. Pour out a quarter of the resulting almond milk and mix with cornstarch. Heat the rest to a boil with both types of sugar and cocoa. Pour in the dissolved cornstarch, cook the mixture until thickened, spoon into molds, and refrigerate.
9. Cottage Cheese Blancmange
Source: aroma-avenue.ruWe recommend using smooth cottage cheese (tvorog mass) rather than grainy cottage cheese.
You will need: 500 g cottage cheese, 250 g 30% cream, 100 g sugar, 1 cup milk, 3 tbsp gelatin.
Preparation: Soak gelatin in milk until it swells, then gently heat until dissolved. Blend cottage cheese until smooth and mix with cream and sugar. Pour in the cooled gelatin, stir thoroughly, and spoon the blancmange into molds. Refrigerate.
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10. Berry Blancmange
Source: pinterest.comIt's impossible to resist such an amazing berry-milk dessert.
You will need: 500 ml milk, 100 g peeled almonds, 100 g powdered sugar, 100 g strawberries, 100 g blueberries, 150 g raspberries, 150 g cherries, 12 g gelatin.
Preparation: Grind almonds into a powder using a blender. Dissolve gelatin in water according to instructions. Heat milk with almond flour and powdered sugar to a boil, remove from heat, let stand for 10 minutes, then strain. Add half of the gelatin to the milk and stir until smooth.
Puree all the berries, add sugar if desired, and add the remaining gelatin. Mix both masses until smooth, spoon the berry blancmange into molds, and leave in the refrigerator for a couple of hours.
11. Chocolate Blancmange
Source: mykaleidoscope.ruThe taste of the blancmange will vary depending on the type of chocolate you use.
You will need: 200 ml milk, 100 g chocolate, 1 tsp gelatin, 1 pinch vanilla, 100 ml water.
Preparation: Pour cold water over gelatin and let stand for half an hour. Heat milk with vanilla and chocolate pieces until the chocolate is dissolved. When the mixture is smooth, add the gelatin and stir. Let the mixture cool slightly and whip until fluffy. Spoon the blancmange into molds and refrigerate.
12. Fruit Blancmange
Source: koolinar.ruYou can actually use any fruits, but it's best if they are not too firm.
You will need: 300 g cottage cheese, 200 ml milk, 1 banana, 100 g canned pineapple, 1/2 orange, 50 g powdered sugar, 5 g gelatin.
Preparation: Dissolve gelatin in 50 ml of milk, heat slightly, and let cool. Blend cottage cheese until smooth, mix with the remaining milk and powdered sugar, and blend again. Add gelatin, blend once more, and add diced fruits. Spoon the mixture into molds and refrigerate for a couple of hours.
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13. Rice Flour Blancmange
Source: gotovka24.ruAnother classic blancmange recipe that is still relevant today.
You will need: 1 liter milk, 1/2 cup 20% cream, 250 g almonds, 75 g rice flour, 2 tbsp powdered sugar, 2 pinches nutmeg.
Preparation: Dissolve rice flour in half of the milk, and mix the other half with cream and bring to a boil. Grind peeled almonds into a powder and add to the boiling mixture, stirring. Pour in the rice flour mixture, add powdered sugar and nutmeg, and cook, stirring constantly, until thickened. Spoon the blancmange into molds and refrigerate.
14. Coffee Blancmange
Source: ru.dreamstime.comUse instant coffee, as it gives a richer flavor in desserts.
You will need: 500 ml 10% cream, 4 tsp instant coffee, 3 tbsp sugar, 20 g gelatin, 140 ml water.
Preparation: Pour water over gelatin and let stand for half an hour. Heat cream, add sugar and coffee, and bring to a boil. Add gelatin, stir until smooth, and strain the mixture if necessary. Let the mixture cool slightly, spoon into molds, and refrigerate.
15. Blancmange with Cookies
Source: argumentrus.ruYou can also add pieces of fruit or berries here.
You will need: 400 g cottage cheese, 800 ml milk, 100 g sugar, 100 g cookies, 10 g vanilla sugar, 20 g gelatin.
Preparation: Pour hot milk over gelatin and stir until dissolved. Add both types of sugar, and stir again. Blend cottage cheese with a blender, pour in the milk, and blend again. Let the mixture cool slightly, and pour portions into molds. Layer with pieces of cookies, then another layer of blancmange – and repeat as desired. Refrigerate the dessert to set.
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