Dairy Blancmange
by Editorial Staff
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
- Soak gelatin in cold water (200-300 ml), let it swell.
- Boil milk in a saucepan.
- 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.
- Pour cocoa and granulated sugar into a separate bowl.
- Pouring in water little by little (50-70 ml), stir thoroughly.
- Add boiling milk to the resulting thick mass, stirring continuously.
- Add gelatin to cocoa with milk and bring to a boil (but do not boil). Remove the pan from the heat.
- To avoid lumps, strain the resulting mixture, pour into molds, and cool (3-4 hours).
- Remove the blancmange from the molds. The milk blancmange is ready.
Bon Appetit!
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