I wish to feel the French kitchen? Then we recommend to use the recipes below and prepare a stunning dessert — blancmange with fruit. Incredibly delicate taste cheese delicacies in combination with the freshness of the fruit slices will make an unforgettable impression and will be one of the most favorite.
Blancmange with fruit curd — recipe
- milk – 250 ml;
- sour cream – 250 g;
- cheese 490 g;
- sugar – 120 g;
- gelatin – 3 tbsp. spoons;
- oranges – 2 PCs.;
- grapes – 290 G.
Starting cooking blancmange, pour into a bowl cold milk and add gelatine into it. Leave the mixture for thirty minutes to swell the gelatin crystals. After that warmed the mass in a water bath, stirring and mixing it all blooming gelatin.
In a separate bowl, mix the cheese, sugar and sour cream and blend everything with a blender to obtain a uniform texture of the mixture without the inclusion of lumps. Also prepared properly fruit. Clear the oranges, saving their skins, sorting into slices, which in turn extract the pulp and cut it into slices. Washed grapes cut in half first, extract the seeds and share the halves with a knife into two or four parts depending on its original size.
Now, combine the cheese mixture with fruit and agar gelatin, stir and pour into a silicone form. Have the workpiece in the refrigerator until fully cured, and then carefully turn onto a plate and serve the finished cake blancmange with fruit to the table. For easier removal of articles from the mold better for a few seconds to dip it in hot water. For effective submission you can sprinkle the dessert with chocolate shavings and chopped nuts.
Blancmanges from curd with fruit recipe with banana
- milk – 200 ml;
- sour cream – 300 g;
- cheese 490 g;
- sugar – 140 g;
- gelatin – 30 g;
- vanilla sugar or vanillin – to taste;
- ripe bananas – 2-3 pieces or to taste.
This blancmange recipe involves slightly different proportions of ingredients, and as a filler we will use banana. The rest of the technology of preparation is similar to the previous option. Soak gelatin in cold milk and leave to swell for about thirty minutes, and then warmed in a water bath, stirring until all gelatin blooming crystals.
Cheese blend with a blender or through a strainer, triturated, and then mix with sugar and sour cream and again stir thoroughly or blend with a blender to dissolve all sugar crystals. Bananas cleaned, cut into slices of the desired shape and size, and then mixed with prepared curd and gelatin mixture. Pour in small silicone molds, or fill it one big form and put in a few hours to harden on the shelf of the refrigerator. Before serving dip the form for a couple of seconds in hot water and overturned on the dish.