Classic Blancmange Delight

An exquisite dessert made from simple and affordable ingredients! Classic blancmange is a delicate, aromatic dessert with a consistency somewhere between elastic jelly and thick custard. It holds its shape, but cannot be cut with a knife. You can cook with any milk, serve with any berries, fruits, sauces.
cook time: 2h
Freya Ashford
Classic Blancmange Delight

Nutrition Facts (per serving)

132
Calories
3g
Fat
22g
Carbs
4g
Protein

Ingredients (5 portions)

Basic:

Sugar 150 g
Milk (coconut, almond, cowʼs choice) 1 l
Corn starch 100 g
Gelatin 1 tbsp

Recipe instructions

Step 1

Step 1
How to make a delicious classic blancmange at home? Very simple and quite fast. To begin, prepare the necessary ingredients according to the list. You can use any milk: cowʼs 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.

Step 2

Step 2
Pour gelatin into 50 ml of cold milk 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.

Step 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.

Step 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.

Step 5

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

Step 6

Step 6
At the end, pour in the swollen gelatin and mix the mixture thoroughly.

Step 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 cowʼs milk. If you cook with coconut, you do not need to add almond extract or replace it with coconut extract.

Step 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.

Step 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!

Additional rubrics

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