Blancmange classic

4 servings
2 hours

Traditionally, blancmange is made from any milk of plant or animal origin. Almond, coconut, oat or cow's milk is most commonly used. It is very common to find recipes for blanmange made from cottage cheese or sour cream. You don't need to cook such a dessert, otherwise the sour cream will curl up.

How to make a delicious classic blancmange at home? Very simple and fast enough. First, prepare the necessary ingredients according to the list. Milk can be taken any: cow, almond coconut, etc. I did with ready-made almond milk. Such milk can be prepared on its own by grinding the peeled almonds in a blender and pouring milk overnight. Then strain the mixture through a sieve or gauze.

Pour 50 ml of cold milk over the gelatin and leave to swell for 7-15 minutes depending on the size of the crystals. Gelatin can be used instant or regular food for desserts.

While the gelatin swells, pour 800ml of milk into the saute pan, pour in the sugar. Sugar can be adjusted to your liking. Before pouring the mixture into moulds, taste it and add more sugar if necessary. Place the milk with the sugar over a medium heat and bring to the boil.

While the milk boils, stir the cornstarch in the remaining 150ml of cold milk, breaking all the lumps. The mixture should be homogeneous.

Pour the warmed milk with sugar into the starch mixture and mix. Transfer everything back to the saute pan. With continuous stirring, bring the mixture to a boil and cook for 3-5 minutes or longer until very thick. At the same time, make sure that the milk does not burn at the bottom.

At the end, pour in the swollen gelatin and mix the mixture well.

Remove the resulting milk pudding from the heat. It is still fluid, but will gradually thicken. At the same stage, pour in the almond extract if desired to flavour the dessert, if cooked in almond or cow's milk. If you cook on coconut, you do not need to add almond extract or replace it with coconut extract.

Pour the milk mixture into silicone moulds or creams and cool at room temperature. Then refrigerate for 6-8 hours to cool completely.

If the dessert was poured into cremans, serve directly into them, if in silicone molds, then gently turn the molds onto a saucer and free the dessert. Serve the finished dessert cold, decorated with fresh berries and mint. Enjoy your meal!