Blannmange with rhubarb and champagne

8 servings
5 hours 40 min

Before starting to cook this wonderful dessert, the moulds must be refrigerated. Take 100 ml molds, you need 8 pieces in total. Cook rhubarb first. To do this, wash it well, remove the cuttings, cut the stems into 1-2 cm cubes. Pour the champagne into a saucepan, put it on a medium heat and bring to a boil. Pour in half the icing sugar, stir to dissolve faster, cook for 1 minute. Add the chopped rhubarb, cook everything together for 1 more minute. Then remove the pan from the heat, cover and allow the rhubarb to stand in the syrup for about 10 minutes. Soak a third of the gelatin in cold water (according to the instructions on the package). Wipe the rhubarb through a fine sieve (leave some to decorate the finished dish), strain all the syrup. Add 2 tablespoons of strained rhubarb to the strained syrup, stir until combined and heat the mixture in the microwave for 1 minute. Immediately add softened, without excess moisture, gelatin, stir the mixture until dissolved. Remove the molds from the refrigerator and pour the mass into them, filling each mold with one quarter. Put the moulds in the fridge for 1 hour. Now prepare the blancmange itself. Soak the remaining gelatin in cold water. Pour the cream, milk into the pan, pour in the remaining icing sugar. Halve the vanilla pod lengthways, scrape the seeds and place them against the mixture in a saucepan, which place over a medium heat. Bring to a boil, stirring, cook for 1 minute, then remove from the heat. Add the softened pressed gelatin to the mixture, stir to dissolve more quickly. Pass the resulting mass through a sieve and leave to cool completely. Pour the cooled mass into molds over a layer of rhubarb syrup and champagne. Put in the fridge for 4 hours. When the time has passed, lower the molds into the hot water container for literally 5 seconds. Turn over on chilled plates. Decorate with the remaining boiled rhubarb and serve to the table - the household waited! : )