Blanchange classic recipe

10 servings
4 hours 40 min


1. Combine milk and fatty cream, then pour a third of the resulting mixture into a separate container.

2. Add rice flour to the cast milk with cream, mix.

3. Put the rest of the milk with cream on a medium heat and bring to a boil, reduce the heat to a minimum, put the crushed nuts, mix.

4. Pour the milk-and-flour mixture into the pan, do not stop interfering.

5. Pour sugar, stir. Taste it - it's time to adjust the sweetness, adding more sugar if desired.

6. Add the nutmeg and lemon zest.

7. Without stopping interfering, simmer the mixture until thickened.

8. Pour the resulting mixture into molds, wait for cooling.

9. Put in the refrigerator for 3-4 hours, or you can all night (it is best to wrap the molds in cling film). Enjoy your meal!