Recipe: Blancmange

 This is a classic milk gelatin dessert, which literally translates to "white food".

Blancmange:
3 heaping tbsp gelatin
3-4 tbsp water
2 tbsp (20g) corn starch
2 1/3 cups (600mL) milk
2 lemon peels, cut in large pieces
3/4 cup (150g) sugar


Oil a gelatin mold or small bowls and set aside. 

Mix the gelatine with the water and set aside at least 5 minutes to allow the gelatin to bloom. 


Mix cornstarch and 3-4 tbsp of cold milk and pour into a saucepan. 


Add the remaining milk, lemon peel and sugar and bring to a boil. 


Lower heat and simmer for 8-10 minutes. Stir gelatin into the warm milk mixture to dissolve. Set aside to cool for 5 minutes. Fish out lemon peel and discard, you can pour the mixture through a strainer if you are worried about lemon seeds or other debris. 


Pour the mixture into prepared gelatine mold and put in fridge to set overnight. 

Turn onto a plate. If the blancmange won't come out of the form, tease the edges with a rubber spatula or a spoon.
This blancmange is a smooth, mild dessert. 
The flavor comes mostly from the lemon peels.



Watch me make this smooth dessert on my YouTube channel here: https://youtu.be/g-m57RAUQIE
Schaut zu wie ich dieses geschmeidige Dessert auf meinem YouTube Kanal mache hier: https://youtu.be/WrTL-pLbpiM

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