Blancmange classic

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make a delicious classic blancmange at home? Very simple and quite quick. First, prepare the necessary ingredients according to the list. You can use any milk: cow’s milk, almond coconut milk, etc. I made it with ready-made almond milk. You can prepare this milk yourself by grinding peeled almonds in a blender and pouring the milk overnight. Then strain the mixture through a sieve or cheesecloth.

2. STEP 2

   

   Pour 50 ml of cold milk over the gelatin and leave to swell for 7-15 minutes, depending on the size of the crystals. You can use instant or regular food gelatin for desserts.

3. STEP 3

   

   While the gelatin is swelling, pour 800 ml of milk into a saucepan and add sugar. Sugar can be adjusted to your taste. Before pouring the mixture into the molds, taste it and add more sugar if necessary. Place the milk and sugar over medium heat and bring to a boil.

4. STEP 4

   

   While the milk is boiling, stir the cornstarch into the remaining 150 ml of cold milk, breaking up any lumps. The mixture should be homogeneous.

5. STEP 5

   

   Pour the heated milk and sugar into the starch mixture and stir. Pour everything back into the saucepan. Bring the mixture to a boil while stirring continuously and cook for 3-5 minutes or longer until very thick. At the same time, make sure that the milk at the bottom does not burn.

6. STEP 6

   

   At the end, pour in the swollen gelatin and mix the mixture thoroughly.

7. STEP 7

   

   Remove the resulting milk pudding from the heat. It is still fluid, but will gradually thicken. At the same stage, to flavor the dessert, add almond extract if desired, if you are cooking with almond or cow's milk. If you cook with coconut, you do not need to add almond extract or replace it with coconut extract.

8. STEP 8

   

   Pour the milk mixture into silicone molds or bowls and cool at room temperature. Then place in the refrigerator for 6-8 hours to cool completely.

9. STEP 9

   

   If you poured the dessert into bowls, serve directly into them; if in silicone molds, then carefully turn the molds over onto a saucer and release the dessert. Serve the finished dessert cold, garnished with fresh berries and mint. Bon appetit!

Comments on the recipe

Natalia M

22.10.2023

4.5

I always avoided Blancmange and didn’t cook. It seemed that it was just milk jelly, I cook it anyway) But as usual, I saw this recipe in the feed and decided to try it anyway. Already while studying the recipe, I realized that I was very interested in knowing the result, because the preparation takes place with the participation of starch and gelatin at the same time. Intriguing) As in the recipe, I diluted some of the milk with starch. By the way, I highly recommend that everyone use cornstarch in desserts; it is more gentle and does not add an off-flavor. I also mixed regular gelatin in some of the milk. Cow's milk 3.5%. When I combined the milk with the starch mixture, the mass immediately began to thicken, so I immediately added gelatin, boiled for literally a minute until completely dissolved, and stirred the mass with a whisk. I immediately poured it into the molds. The milk mass froze quite quickly and became even thicker in the refrigerator. The blancmange came out of the silicone mold well, I first rinsed it with cold water, as if for jelly. The consistency of the dessert amazed me. It's really somewhere between jelly and thick cream. It’s so interesting, it holds its shape, but it’s not jelly, and it doesn’t look like pudding. I am more inclined towards a very thick milk cream)) It is very tasty and tender! Vanillin was added for flavor. Maria, thank you, I trust your recipes and, as always, I was not mistaken)