Blankmange with cottage cheese and banana
6 servings
30 minutes
Blancmange is a delicate French dessert that combines the natural sweetness of bananas with a light texture. Its history dates back to medieval France, where it was made from almond milk and rice. The modern version using cottage cheese adds a creamy flavor and health benefits. Gelatin gives the dessert lightness, while bananas add pleasant fruity sweetness. This dessert is perfect for a light dinner or festive table, and its chilled texture refreshes on hot days. It can be enhanced with pieces of pineapple or berries for flavor brightness. Its simplicity makes it accessible for any cook, while its exquisite taste captivates sweet lovers.
1
Soak the gelatin in 50 milliliters of warm milk and let it swell. This usually takes about 15-20 minutes.
- Gelatin: 15 g
- Milk: 100 ml
2
I strain the cottage cheese through a sieve (mash it in a mortar, blend it in a blender), I wanted to complicate my life, so I got into the hassle with the sieve)))
- Curd cheese (tvorog): 350 g
3
After that, mix it thoroughly with granulated sugar and sour cream. Those who like it sweeter can add more sugar.
- Curd cheese (tvorog): 350 g
- Sugar: 50 g
- Sour cream: 150 g
4
Take the remaining milk (50 milliliters), heat it without boiling, then pour in the milk with swollen gelatin in a thin stream, mixing it. If there are gelatin lumps left, put the mixture in the microwave for 30 seconds on medium power.
- Milk: 100 ml
- Gelatin: 15 g
5
Blancmange cheese-banana ingredients: mix cottage cheese with gelatin
- Curd cheese (tvorog): 350 g
- Gelatin: 15 g
6
Chop the bananas finely and mix them with the cottage cheese mass. You can add whatever you like - for example, canned pineapples. The main thing is not to have too much liquid.
- Fruit: to taste
7
Pour into molds and place in the refrigerator for about 3-4 hours until set. A delicious, healthy, and light dessert is ready!
