Blancmange

8 servings

360 minutes

Blancmange is an exquisite French dessert that combines the creaminess of texture with subtle notes of chocolate, coffee, and cranberry freshness. Its history dates back to the Middle Ages when it was made from almond milk and rice. The modern version impresses with its layers: a white creamy layer harmonizes with a chocolate hue, finished off by a refreshing cranberry accent. This dessert has an airy consistency thanks to gelatin, and the play of contrasting flavors makes it the perfect final touch to any elegant dinner. Blancmange is not just a sweet treat but a work of gastronomic art where each spoonful is a journey through delicate flavor nuances. It is delightful to serve chilled, garnished with berries or chocolate shavings.

Energy value per serving

• Calories: 544.1
• Proteins: 13g
• Fats: 17.3g
• Carbohydrates: 85g

Ingredients

• Sour cream: 800 g
• Sugar: 3 glass
• Gelatin: 9 tbsp
• Cranberry: 2 glass
• Chocolate: 50 g

Cooking steps

1. Divide the gelatin into three parts, pour a quarter of a glass of water into each, let it swell, and place it in a water bath to dissolve without lumps.

   Required ingredients:

   • Gelatin: 9 tablespoons

2. Add a glass of sugar to half of the sour cream and place it on low heat to dissolve. Beat in the completely dissolved gelatin, pour into a deep mold, and set to cool, then freeze in the freezer; each procedure will take about an hour or more.

   Required ingredients:

   • Sour cream: 800 g
   • Sugar: 3 glasss
   • Gelatin: 9 tablespoons

3. Do the same with the second half of the sour cream, adding melted chocolate or coffee (a portion of good ristretto) along with sugar. Chill.

   Required ingredients:

   • Sour cream: 800 g
   • Sugar: 3 glasss
   • Chocolate: 50 g

4. Pour well-chilled chocolate or coffee over the completely set first white layer and let it set.

   Required ingredients:

   • Chocolate: 50 g

5. Pass the cranberries through a sieve and set the juice aside. Pour the pulp with a little water and boil for fifteen minutes after boiling. Strain again. Mix what remains with a cup of sugar and bring to a boil again. Then add the previously squeezed juice and a third portion of dissolved gelatin. Cool down.

   Required ingredients:

   • Cranberry: 2 glasss
   • Sugar: 3 glasss
   • Gelatin: 9 tablespoons

6. Layer the cranberry layer on top of the previous one and set it to harden again.

   Required ingredients:

   • Cranberry: 2 glasss