Blancmange cottage cheese dessert. Curd blancmange - recipe with photo

29.10.2020

Like many others culinary masterpieces Blancmange owes its origin to the French. Named on French"White food", this dessert was invented in the Middle Ages, and in the 17th century it gained popularity in other European countries. According to rumors, this happened with the advent of rice and almond milk in Europe. Most cookbooks from that era contain a recipe describing how to make blancmange. There are references to him in well-known literary works, for example, by A.S. Pushkin.

Cooking homemade blancmange in various variations

Despite the fact that once blanc-manger was drug, it has survived to this day in the form of a dessert. Its main ingredients are milk, sugar and gelatin, which in original recipe replaced rice flour... By and large, how correctly you prepare the gelatin is the whole difficulty of execution of this dish. We hope our step by step photo recipes make blancmange cooking a pleasure for you.

The classic blancmange recipe

Life does not stand still, and much in it is constantly changing. Didn't get around this and classic recipe blancmange, which has been adopted and adapted by modern women to their preferences. As a result of these changes, the dessert turned into a curd. However, we propose to remember how it was originally.

The classic blancmange is made with the following ingredients:

1 l. milk,
half a glass of 20% cream,
250 g almonds (or other nuts),
75 gr. rice flour,
sugar,
nutmeg.

Cooking process:

It is necessary to dilute the flour in half a liter of milk, and mix the rest with the cream and boil.
Crumble the almonds, pour into a saucepan, then slowly pour the first portion of milk.
Add sugar to taste and a handful of grated nutmeg, then cook until thickened.
Pour into pretty molds, let cool.
Garnish with nuts, dried fruit or chocolate chips before serving.

Cottage cheese blancmange with pineapple

Modern housewives use the blancmange recipe with cottage cheese more, for which we need:

a pack of cottage cheese,
half a glass of milk, sour cream and powdered sugar,
1 pack. gelatin and vanilla sugar,
as well as pineapples in the form of canned food.

Cooking step by step:

You will need to dissolve the gelatin in milk and set aside for half an hour until it swells.
Meanwhile, cut the pineapple into small pieces.
Mix cottage cheese, sour cream in a blender, vanilla sugar and powder so that there are no lumps left.
Heat the gelatin well, stirring constantly and not letting the mass boil.
Next, pour it over the curd, add pineapple pieces and mix everything thoroughly.
Pour into molds, put in the refrigerator until completely solidified.
Before serving, lower the dish (not dessert!) For a few moments in hot water... The curd blancmange will easily come off the walls and will not deform.

Blancmange with fruit

One more tasty option making fruit blancmange. What you need:

2 incomplete glasses of cream,
1 incomplete glass of milk
130 g almonds
sugar,
1 tbsp. l. gelatin,
a pinch of vanillin and still water.

Preparation:

First you need to peel the almonds. To do this, fill it with boiling water for a couple of minutes, after which the skin will easily come off.
Next, the grains must be dried and ground into a powder in a blender.
We put the fruits and molds to cool in the refrigerator, we also remove the chilled cream whipped with a mixer there.
Combine almond powder with sugar and vanilla.
After that, pour the milk into a small saucepan, put it on the stove and gradually pour the nuts and sugar into it. Stir until the mass boils.
Dissolve gelatin in 3 tbsp. spoons of water and pour into milk, while continuing to stir. As soon as it melts, turn off the stove without waiting for boiling.
When the mousse has cooled, you will need to add cream to it.

You can decorate the blancmange dish according to the following scheme:

put the chopped fruits and berries on the bottom of the mold and fill it with the resulting mass.
Put it in the refrigerator for a couple of hours, then put the jelly on plates and serve.

This fruity blancmange can be decorated with any berry topping.

Chocolate blancmange with cappuccino

There is a chocolate blanc-manger especially for the biggest sweet tooth. For 8 servings, you will need:

dark chocolate bar,
half a liter of heavy cream,
320 ml of milk,
5 egg yolks
100 g brown sugar
1 tsp corn flour
2 tsp gelatin,
6 tsp instant cappuccino.

Making a chocolate blanc-manger:

The cooking process begins with chopping the chocolate.
Then pour 270 ml of milk and cream into a saucepan, heat well, avoiding boiling.
In a bowl, beat the yolks with sugar and flour, add gelatin and mix.
Dissolve in hot milk chocolate chips, after which we add the mixture with the egg. Whisk vigorously until smooth.
Next, you need to put the saucepan with the contents on the stove and stir until thickened.
When the jelly is ready, pour it into molds and put it in the refrigerator for several hours.

For the sauce:

heat up the remaining milk, add 1 tbsp. l. sugar and cappuccino, remove from the stove.
When the mass has cooled, add the second half of the cream to it and beat until foam forms. She will need to decorate the dish before serving.

We hope that our photos and video instructions will be useful to you, and you can easily prepare this wonderful dessert yourself at home.

Video: Curd blancmange - a simple step-by-step recipe

Curd blancmange can be prepared at home simply and quickly: with sour cream, fruit, powdered sugar.

A non-classic recipe for blancmange dessert, but how delicious it is! Although this delicate vanilla-creamy dessert is made from cottage cheese, even those who do not like cottage cheese will surely not refuse it.

Gelatin 12 g
Milk 125 ml
Sour cream 125 ml
Sugar 70 g
Vanillin 1 pack.
Curd 300 g

Gelatin, preferably one that does not require long soaking, pour milk and stir. Now it should swell, the exact amount of time it will take for it, check the instructions on its packaging.

Cottage cheese, fresh and pleasant to the taste, combine with sour cream, thick and also with good taste characteristics. Stir in some vanillin or vanilla sugar.

Also add granulated sugar to cottage cheese, sour cream and vanilla.

Now, if the curd is large, grind the mixture with a blender until smooth, if the curd is without grains, beat the mixture with a mixer.

Heat gelatin over low heat with constant stirring until completely dissolved. Do not bring it to a boil, otherwise the gelatin will lose its qualities. While whisking constantly, pour melted gelatin in a thin stream under the mixer blades. Beat the cream on low speed for a while.

Distribute the cream into portioned containers, be it glasses, bowls or silicone molds, of which, after hardening, it will be possible to turn the dessert onto a plate without any problems. Place the molds in the refrigerator until the dessert solidifies. Serve with syrup or jam, or you can sprinkle it with chopped chocolate or nuts.

Recipe 2: French curd blancmange

Blancmange curd - delicate, light and very aromatic French dessert, which can become a real decoration for sweet festive table... The main thing is that it will not be difficult to prepare such a dish, but it will become a real treat not only for the smallest, but also for adults with a sweet tooth. Help yourself, please!

Milk 100-125 milliliters
Instant gelatin 15 grams
Vanilla sugar 10 grams
Curd mass 0% fat 250 grams
Sour cream 20% fat 100-125 grams
Powdered sugar 100-125 grams
Canned pineapple 2 rings

Pour milk room temperature into a large cup and pour the gelatin here. Using a tablespoon or a teaspoon, mix until smooth and set aside to swell for 20 minutes.

Put the curd mass in a medium bowl. Pour vanilla sugar into the same container, icing sugar, and also add sour cream. Using a hand whisk or mixer, beat all the ingredients until a homogeneous fluffy mass is formed. Attention: if you use an electric appliance, then beat the components at medium speed for 1 minute so that the mass does not splatter in all directions.

Put the pineapple rings on a cutting board and cut them into small pieces with a knife. After - we transfer the chopped fruit to a free plate.

Transfer the present gelatin with a tablespoon from a cup to a saucepan and put the container on low heat. With constant stirring, bring the mixture to a liquid hot state, but the gelatin should not boil. Immediately after that, turn off the burner, and set the gelatin mixture aside so that it does not continue to heat up on the hot burner.

Now carefully pour the liquid gelatin into the curd mass, while whisking everything in parallel with a hand whisk until smooth. After that, put pineapple pieces in a container and mix everything again using a tablespoon.

At the end, put the blancmange in a baking dish or in small muffin tins, level the surface of the dish with a tablespoon and put the containers in the refrigerator to freeze for 4-5 hours. After the allotted time, we take out the form from the refrigerator and transfer the curd jelly into a special dish for serving. And so that the blancmange curd remains beautiful and not damaged, the form must be dipped halfway into a bowl of hot water for literally 3-5 seconds and then it will easily lag behind the walls of the container.

Immediately after the dish is on a special tray, it must be served. If desired, the dessert can be sprinkled with cocoa powder or cinnamon, cut into portions and treat friends and loved ones with a fragrant, sweet dessert along with a cup of tea, coffee or a glass of fruit juice.

Recipe 3: cottage cheese blancmange with cocoa and vanilla

Cooking blancmange is not particularly difficult, even the most inexperienced user can handle it. The dish has a wonderful taste and exquisite aroma.

200 g of cottage cheese (you can cook it yourself or buy it at the nearest store);
100 g sour cream;
15-20 g of gelatin;
100 g of milk;
100 g of sugar (as an option, you can take powdered sugar);
Cocoa and vanillin optional.

First, we need to prepare the gelatin and ensure it swells. To do this, we pour out the required amount of milk and slightly heat it over low heat. Then pour gelatin into it and leave it for about 15 - 20 minutes.

We take cottage cheese and grind it to the finest consistency. If this is not done, then our blancmange will be lumpy. This, of course, will not affect the taste, but the appearance will suffer slightly.

We pour chopped cottage cheese with sour cream, add sugar there and begin to beat with a mixer. We do this for 5 - 7 minutes, depending on the power of your device. You should get a uniform, homogeneous mass.

Our main workpiece is ready, back to the gelatin. If it is frozen, put it on a small fire and slightly heat it up.

We pour it into our workpiece, made earlier, and thoroughly mix the resulting composition. If you are planning a chocolate blancmange, add the cocoa powder and mix everything again.

All is ready. Pour the composition into molds and put in the refrigerator for about 60 - 90 minutes.

Little secret: to easily remove the dessert from the mold, you need to put it in boiling water for a few seconds.

Recipe 4: curd blancmange with pineapple (with photo)

cottage cheese 350 g
milk 100 ml
sour cream 18% 100 g
white sugar 100 g
instant gelatin 15 g
canned pineapple 250 g

Rub the cottage cheese through a sieve.

Soak the gelatin in 50 ml of warm milk and leave to dissolve the gelatin for 15 minutes. The curd should be of this consistency.

Add sugar and sour cream to the curd.

And mix everything thoroughly. Warm up another 50 ml of milk and add to the gelatin.

Cut pineapple into small pieces.

We shift the chopped pineapples to the curd mass.

Fill with milk gelatin.

Stir gently.

Pour into molds and refrigerate for 4 hours.

Delicate, airy and very delicious dessert ready.

Recipe 5: fruit curd blancmange with banana

I offer you a recipe for a dessert without baking, curd blancmange with banana. Blancmange is a French dessert, very tasty and tender, and it is easy to prepare for everything, such a recipe can be prepared by any housewife. In blancmange, you can add a variety of fruits, berries, flavors and spices, all to your taste and discretion.

Milk 0.5 glass
Sour cream 0.5 glass
Gelatin 25 gr.
Vanilla sugar 10 gr.
Cottage cheese 350 gr.
Powdered sugar 0.5 glass
Banana 2 pcs.
Chocolate shavings to taste
Coconut flakes to taste

Combine instant gelatin with cold milk and leave to swell for 20 minutes.

Beat cottage cheese with sour cream, icing sugar and vanilla sugar in a blender until smooth. I have cottage cheese 10% fat. Sour cream is best taken with 18-21% fat.

Peel the banana and cut into small cubes.

Dissolve the swollen gelatin in a water bath to a liquid homogeneous consistency (stirring constantly, do not boil!).

Pour gelatin into the curd mass with a thin stream, mix well. Add the chopped banana, stir gently again so as not to crush the banana.

Spread out the mass in Silicone forms... I used standard silicone cupcake molds, it came out about 10-11 molds. Refrigerate for 2-3 hours. It all depends on the size of the mold, if you use one large mold, then chill in the refrigerator for at least 5 hours.

Remove the blancmange from the mold. Decorate as desired. I sprinkled coconut flakes and grated dark chocolate. Dessert is ready. Help yourself!

Recipe 6, step by step: cottage cheese blancmange with fruit

one glass of milk
one glass of sour cream
half a kilogram of cottage cheese
three heaped tablespoons of gelatin
half a glass of sugar
For the filling, any fruit (except for kiwi and pineapple, since they do not allow gelatin to freeze), I took two oranges, 300 grams of grapes

I poured gelatin into cold milk and left it for half an hour to swell the gelatin.

After half an hour, the gelatin swells strongly, as in the photo. Now it must be heated over low heat so that the gelatin dissolves. Do not overheat or boil otherwise the gelatin will deteriorate.

You can put on water bath, so as to be sure to interfere with the heating process.

For this I took cottage cheese, sour cream, sugar.

I chopped this mass very well with a blender so that there were no curd lumps.

I cut oranges and grapes. I cut the grapes into 4 pieces and removed the seeds.

I put the fruit in the curd mixture.

I poured the slightly cooled milk-gelatinous mass into the curd-fruit mass and mixed.

I poured everything into a beautiful silicone mold. You can simply put it in a deep bowl and put it in the refrigerator for several hours (preferably overnight) until the gelatin hardens.

Tip: you can grate chocolate on the bottom of the mold, then the top will turn out to be a beautiful chocolate.

Then she took out the form, kept it warm for a little, so that the gelatin melted slightly and turned it over on the dish.

Delicious fruit and curd blancmange is ready - great dessert! You can cut it into pieces like a cake.

Recipe 7: cottage cheese dessert blancmange in orange

Modern cooking uses various ways its preparation with different fillers. I cook mainly cottage cheese with various fruits and berries: banana, black currant, strawberry. This time I decided to make a curd blancmange with orange flavor. The original dessert serving in bright orange "molds" will certainly decorate your table and give you a good mood!

cottage cheese - 200 g;
sugar - 60 g;
sour cream - 60 g;
milk - 80 ml;
gelatin - 8 g (1 tbsp. l. without a slide);
turmeric - on the tip of a teaspoon (for color);
orange - 2 pcs. (for "molds") + 1 pc. (for the zest);
sprigs of mint for serving.

Wash and dry the oranges well. Make "molds" from two oranges - cut off the top of the orange and a little from the bottom so that the orange is stable. Using a special knife, make longitudinal stripes along the orange peel.

Then, with a fruit spoon, carefully remove the pulp into a deep bowl (do not throw the pulp of the oranges - you can cook delicious jelly from it!). Orange "molds" for dessert are ready!

, http://www.vseblyuda.ru, http://rutxt.ru

All recipes are carefully selected by the site's culinary club

Curd blancmange - delicious and healthy dessert from cottage cheese. The original Blancmange comes from France. We cooked it earlier on almond milk and achieved a thick consistency using starch. Now, more often, cow's milk and gelatin are used as a thickener for its preparation. You can use a wide variety of fruits. I cooked blancmange with canned pineapple, you can take for example canned peaches, grapes, strawberries.

Prepare the food you need.

Rub the curd through a sieve.

Add sour cream, vanillin and powdered sugar to the curd.

Whisk everything with a blender until smooth.

I used pineapple pieces that I no longer need to cut. If you are using larger fruits, then cut them into small pieces.

Dissolve instant gelatin in warm milk.

Add gelatin diluted in milk to the curd mass. Stir. You can whisk lightly in a blender at low speed.

Add fruit. Stir again.

Lay out in one or more molds. You can use muffin molds. Leave in the refrigerator for 3-4 hours until it hardens completely.

To remove the blancmange from the mold, quickly dip the mold in hot water, cover with a dish and turn over. Blancmange will come out easily.

Serve chilled.

Bon Appetit!

Let's cook, dear hostesses, delicious french dessert blancmange cottage cheese... Blancmange (French: blanc - white and manger - to eat, to eat) - cold dessert, almond jelly or cow's milk, sugar and gelatin. Oh, we will have blancmange curd recipe with fruits, and at your request, for you can take any berries.

Blancmange cottage cheese dessert

5 from 1 reviews

Blancmange curd recipe

Type of dish: Desserts

Cuisine: French

Ingredients

Cottage cheese - 250 g,
milk - 0.5 tbsp.,
gelatin - 1 sachet,
vanilla sugar - 1 sachet,
sour cream - 0.5 tbsp.,
icing sugar - 0.5 tbsp.,
pineapple (or any berries, fruits) - 2 rings.

Preparation

First you need to dilute gelatin in milk and leave it to swell for 20 minutes.
Then, mix the cottage cheese well with powdered sugar, sour cream and vanilla sugar until a homogeneous fluffy mass.
Next, cut the pineapple rings into slices.
Heat gelatin until hot, but do not boil.
Gently pour the gelatin into the curd mass and mix thoroughly. Add pineapple slices and stir again.
Put the resulting mass into a mold or portioned forms and refrigerate for solidification, for about 4-5 hours.

Notes (edit)

In order for the Blancmange dessert to come out of the mold without damage, the mold must be dipped in hot water for a few seconds, the blancmange will easily separate from the walls of the mold.

Bon Appetit!

Blancmange curd recipe

Let's cook, lovely hostesses, a delicious French dessert blancmange cottage cheese. Blancmange (French: blanc - white and manger - eat, eat) is a cold dessert, jelly made from almond or cow's milk, sugar and gelatin. And, we will have a blancmange curd recipe with fruits, and at your request, you can take any berries for dessert. Curd dessert blancmange 5 from 1 reviews Blancmange cottage cheese recipe Print Written by: Scullion Type of dish: Desserts Cuisine: French Ingredients Cottage cheese - 250 g, milk - 0.5 tbsp., gelatin - 1 sachet, vanilla sugar - 1 sachet, sour cream - 0.5 tbsp. ., icing sugar - 0.5 tbsp., pineapple (or any berries, fruits) - ...

Step 1: prepare the gelatin.

Pour room temperature milk into a large cup and pour gelatin here. Using a tablespoon or teaspoon, mix until smooth and set aside to swell for 20 minutes.

Step 2: prepare the curd mass.

Put the curd mass in a medium bowl. Pour vanilla sugar, powdered sugar into the same container, and also add sour cream. Using a hand whisk or mixer, beat all the ingredients until a homogeneous fluffy mass is formed. Attention: if you use an electric appliance, then beat the ingredients at medium speed for 1 minute so that the mass is not splashed in all directions.

Step 3: prepare the pineapple.

Put the pineapple rings on a cutting board and cut them into small pieces with a knife. After - we transfer the chopped fruit to a free plate.

Step 4: prepare the curd blancmange.

At the end, put the blancmange in a baking dish or in small cupcake tins, level the surface of the dish with a tablespoon and put the containers in the refrigerator for 4-5 hours freeze. After the allotted time, we take out the form from the refrigerator and transfer the curd jelly into a special dish for serving. And in order for the blancmange curd to remain beautiful and not damaged, the form must be dipped halfway into a bowl of hot water literally for 3-5 seconds and then it will easily lag behind the walls of the container.

Step 5: Serve the curd blancmange.

Enjoy your meal!

In order to carefully cut the curd blancmange, it is necessary to moisten the knife every time under running cold water.

In addition to pineapple pieces in the curd blancmange, you can add any fruits and berries to your taste. For example, it can be kiwi wedges, banana or strawberry slices.

In addition to the curd mass, ordinary curd can be added to the dish. But it must be grinded in advance to a homogeneous mass without grains in a blender at medium speed for 2-3 minutes, and only then mixed with other components of the blancmange.

Blancmange curd can be served as a cake or as a cake. To do this, you need to decide on the containers in which the dish will freeze. If these are small muffin tins, then the dessert can be served in them. If we cooked blancmange in a large form, then it is necessary to cut it into portions and then serve it to the table.