Dairy Blancmange

Delicate milk blancmange with cocoa is prepared with the addition of gelatin.

Cook: 4 hour

Servings: 8

Ingredients

• Milk – 1 l
• Cocoa powder – 10 g
• Sugar – 250-300 g
• Gelatin – 40-50 g

How to make dairy blancmange:

Directions

1. Soak gelatin in cold water (200-300 ml), let it swell.
2. Boil milk in a saucepan.
3. Dissolve the gelatin. To do this, put a container with gelatin in a saucepan with hot water. Heat over low heat until the gelatin is completely dissolved. Make sure that the liquid in the container with gelatin does not boil.
4. Pour cocoa and granulated sugar into a separate bowl.
5. Pouring in water little by little (50-70 ml), stir thoroughly.
6. Add boiling milk to the resulting thick mass, stirring continuously.
7. Add gelatin to cocoa with milk and bring to a boil (but do not boil). Remove the pan from the heat.
8. To avoid lumps, strain the resulting mixture, pour into molds, and cool (3-4 hours).
9. Remove the blancmange from the molds. The milk blancmange is ready.

Bon Appetit!