Blancmange (jelly)
4 servings
120 minutes
Blancmange is an exquisite dessert of European cuisine that dates back to medieval France. Its name comes from the French 'blanc manger', meaning 'white food'. This delicate and airy dessert is made from cheese, gelatin, and almond extract, which gives it a refined aroma. Sweetness is achieved using a sugar substitute, making it an excellent choice for those watching their diet. Blancmange has a light texture and refreshing taste, perfectly complementing tea time or festive dinners. Served chilled and often garnished with nuts or berries, it becomes a true gastronomic delight.
1
Take a bowl, pour cold water into it, add gelatin, and let it sit for a while.
- Gelatin: 2 pieces
2
Heat 50 g of cottage cheese in a small saucepan, then add gelatin.
- Low-fat cottage cheese: 400 g
- Gelatin: 2 pieces
3
It needs to be thoroughly dried and squeezed so that it is swollen but not dissolved.
4
Stir until the gelatin is completely dissolved.
5
The remaining cottage cheese is placed in a bowl, and 2 tablespoons of sweetener and bitter almond extract are added to it.
- Low-fat cottage cheese: 400 g
- Sugar substitute: 3 tablespoons
- Almond extract: 10 ml
6
Whisk until smooth. Then add the cottage cheese with gelatin.
- Low-fat cottage cheese: 400 g
7
In a separate bowl, whip the egg whites into a thick foam.
- Egg white: 1 piece
8
At the end, add the remaining sweetener and whip again.
- Sugar substitute: 3 tablespoons
9
Then carefully pour in the cottage cheese and place the mixture into 4 molds.
10
Place in the refrigerator for at least 2 hours.