How to cook blancmange cottage cheese. Blancmange cottage cheese recipe

Translated from French, “blancmange” means “white food”, a real classic dessert, which is a gelled mass of dairy products. The forerunners of white delicacy appeared in medieval Europe, and milk was not cow's, but almond, appropriate during the period of strict Christian fasting.

In France, they began to thicken milk with rice flour, obtaining a characteristic jelly-like, but not too dense texture. In this form, "white food" reached the CIS countries and conquered the whole world. However, the blancmange, which the guests of the Larins ate with appetite in Eugene Onegin, is a very high-calorie dish.

Fortunately, by making low-fat cottage cheese the basis of "white food" and drastically limiting the sugar content, you can prepare a dessert that is quite appropriate on a fairly strict diet table. Consider its recipe in more detail.

Cottage cheese blancmange - recipe with photo

However, this immoderate energy can be reduced by at least 2 times if the mixture of cottage cheese and low-fat dairy products is thickened with gelatin. By enriching the vitamin and mineral bouquet of the dessert with fruit and vegetable additives and adding spices that speed up the metabolism, you can get a tasty and healthy version of blancmange that does not harm a slim figure at all.

Approximate diet recipe:

• low-fat - 400 g;
• milk with a fat content of 0.5% - 100 ml;
• natural 8% - 100 g;
• - 15 g;
• - half;
• - half.

Sugar is not added at all, as the recipe uses fruit varieties that are sweet in themselves.

Cooking:

• Pour gelatin into warm milk, taking half of its amount, i.e. 50 ml, mix well and leave for 15-20 minutes to swell.
• Mix the cottage cheese and yogurt rubbed through a sieve.
• Fruit cut into small cubes.
• Heat, without boiling, the remaining 50 ml of milk. Pour the infused milk-gelatin mixture into hot milk and carefully stir everything until the gelatin is completely dissolved.
• Mix the curd-yoghurt mass with chopped fruit and a solution of gelatin in milk. Pour the mixture into molds and refrigerate for 3-4 hours.

To make it easier to remove the frozen blancmange, the molds can be briefly, literally for a matter of seconds, dipped in hot water. It is important not to overexpose them at the same time, since a delicate dessert can “leak” and, in order to return it to a decent look, you will have to return the “white food” to the refrigerator.

Energy value curd blancmange with fruit prepared in this way is approximately 85 kilocalories in 100 grams.

Blancmange and weight loss diets

The protein abundance of "white food" was not ignored by the compilers of dietary rations focused on losing weight. In particular, blancmange is included in the menu of an effective, strictly low-carb and extremely saturated protein - however, in this case, dairy products and cottage cheese of the lowest fat content are used for its preparation, and its recommended substitutes are used instead of sugar.

"White food" gets additional shades - recipe options

To enrich and diversify the composition of blancmange, to add new nuances of aroma and taste, they introduce into its recipe:

• Spicy greens - first of all, as well as the stem and leaves.
• Fruits and berries, fresh, frozen and canned - and, seasonal berries, garden and forest, and citrus fruits.
• Other dairy products - cream, condensed milk. In diet recipes, only low-fat kefir and the same sour cream are welcome.
• - well whipped, mostly proteins. Such a component gives the dessert airiness and additionally stabilizes its delicate structure.
• Honey is a more natural and healthier sweetener than sugar.
• Cocoa, and - in powder, instant and grated versions. Blancmange as a result becomes not so white, but chocolate or coffee.
• Aromatic alcohol - tart cognacs, spiced rum, sweet liquors.
• Nuts - ground and finely grated,

Blancmange with fruit is a tasty and healthy dish that can be prepared for any holiday. It is done quickly, but it turns out very tender, light and airy. This delicacy will surprise anyone who tries it.

Nowadays, many people prefer cottage cheese and sour cream desserts, which are tender, light and very tasty. One of these is blancmange with fruit. This is an airy and low-calorie dessert that can appeal to any gourmet. And this is not surprising, because the recipe for this dish is simple, but, nevertheless, extremely tasty and healthy.

Sour cream, fruits, cottage cheese, milk - these products are not only natural, but also useful for the body, as they contain a considerable amount of trace elements, calcium and vitamins. From this we can conclude that blancmange with fruit is an excellent dish for children.

A dense and light dessert with fruit is a delicious delicacy that will appeal to anyone. It is especially good to serve it on the festive table, as a snow-white dessert can easily diversify and decorate it.

What ingredients can be added to blancmange

The modern recipe for this dessert can be supplemented with many products that, in your opinion, will give it an extra taste and beauty.

You can safely add to the recipe:

• Fresh chopped fruits - bananas, apples, pineapple, pears, peaches, plums;
• Fresh or frozen chopped berries - raspberries, strawberries, cherries, currants;
• Dry additives - poppy seeds, raisins, candied fruits, dried fruits;
• Store additives - marmalade, caramel, condensed milk.

Every hostess knows what her family loves the most, so you can complement the recipe with any additions that will help present the dish to the table in the best possible way.

Important: Do not use liquid ingredients such as jams, sweet syrups, juices, etc. The fact is that they will not allow the blancmange to harden properly and it will fall apart when removed from the molds.

How long does the meal take to cook?

If you want to quickly prepare a delicious dessert recipe, fruit blancmange with fruit is ideal. It is prepared very easily and quickly - most of the time will be spent on the solidification of the dessert.

That is why this delicacy must be prepared for the future, so that it not only freezes, but also is well soaked. Then, as a result, you will get the most delicate cottage cheese dessert, which will be airy, light and very tasty - this can be confirmed by many modern photos of the finished dish.

How to cook blancmange with banana

To prepare blancmange you will need:

• 350 grams of crumbly cottage cheese (preferably unsalted)
• 100 ml milk
• 150 grams of thick sour cream (low fat)
• 50 grams of sugar
• 15 grams of gelatin
• any fresh, frozen or canned fruit (this recipe uses bananas)

Cooking method:

1. Soak gelatin in half of the required milk (slightly warm) and leave it to swell for 20 minutes.

2. While the gelatin is cooking, grind the cottage cheese through a sieve or using kitchen appliances (blender). The result should be a homogeneous mass, similar to thick sour cream.

3. After that, we shift the cottage cheese into a deep bowl and add sugar and sour cream to it. If you like sweet desserts, you can add more granulated sugar.

4. We take the rest of the milk, pour it into a ladle or a small saucepan and put it on fire. You don't need to boil it! We just need it to warm up a bit.

5. After that, pour it into the swollen gelatin and mix the mixture thoroughly. If the gelatin flakes are still not dissolved, put the dishes in the microwave for 15 seconds so that they are completely straightened. In this case, it is necessary to choose the average power.

6. Then carefully mix the gelatin with cottage cheese. Bananas are peeled and cut into small slices (if desired, it can be rubbed on a coarse grater to make the dessert taste more delicate). You can also take any fruits or berries that your family loves the most. And once again, we remind you that ingredients that have a lot of liquid are not recommended.

7. Thoroughly mix the curd mass with a banana and pour it into small silicone molds. We put the treat in the refrigerator for 3-4 hours. As a result, the curd blancmange should completely harden and look like jelly.

That's all - a delicious cottage cheese dessert recipe is ready. It remains only to pull it out onto flat plates and you can serve the dish to the table.

The delicacy keeps its shape perfectly, so you can not be afraid that it will fall apart or melt. It is worth noting that this delicious cottage cheese dessert can also be prepared with chocolate. From this dish will turn out not only tasty, but also unusually beautiful.

Chocolate blancmange recipe

This French dish can also be prepared with chocolate. This will make it softer and more beautiful. Since blancmange is an opaque jelly, chocolate will give it a special beauty that will endow the dessert with appetizing and richness.

This recipe does not require certain cooking skills, so even an inexperienced hostess can handle it. This dish is especially good to serve in hot weather, as it is cool and light, judging by the numerous photos.

To make chocolate curd treats you will need:

• 200 grams of cottage cheese (both homemade and store-bought)
• 100 grams of sour cream
• 20 grams of gelatin
• 100 grams of sugar (if desired, it can be replaced with powdered sugar)
• vanillin sachet
• 2-3 tablespoons cocoa powder

Cooking instruction:

1. The first step is to prepare the gelatin so that it has time to swell by the time we prepare the main ingredients. To do this, take half the milk and heat it over low heat. Then pour gelatin into it and leave for 20-25 minutes.

2. Grind the cottage cheese to a fine consistency - if this is not done, the dish will turn out with lumps. The taste, of course, will not change in the dessert, but the appearance will suffer significantly.

3. Pour the chopped cottage cheese with sour cream, pour sugar into it and mix the mixture with a mixer. This must be done for 7-8 minutes so that the sugar is completely dissolved and the mass is homogeneous. Of course, the whipping time depends on the power of your kitchen appliances.

4. Well, the main preparation for the dessert is ready. Now back to the gelatin: if it is completely frozen, put the bowl on the fire and slightly heat its contents. Then pour it into the curd. Add the sour cream mixture there and mix the products thoroughly (see the photo for how to do this).

5. Next, add vanillin and cocoa to the workpiece, mix the curd mass again. Note: If you like chocolate, you can add more cocoa to the recipe.

Everything is ready - now pour the resulting mass into small molds (so that it freezes faster and is more convenient to eat) and send the dessert to the refrigerator for 90 minutes. Since cocoa is present in this recipe, the delicacy will harden much faster than blancmange with fruit.

As it cools, you can transfer the dish to a plate and present it to the table. To do this quickly and not damage the dessert, the silicone mold can be dipped in boiling water for a few seconds.

As you can see, the curd blancmange is cooked quite quickly, and, judging by the photo, it turns out to be very appetizing, light and airy. Try to cook this dish yourself, and you will be pleasantly surprised by the result.

If desired, the chocolate dessert can be decorated with fresh berries, Easter cake sprinkles, melted white chocolate or poppy seeds - this will make the delicacy more beautiful and tastier.

Let's cook, dear hostesses, delicious french dessert blancmange curd. Blancmange (French: blanc - white and manger - eat, eat) - a cold dessert, jelly made from almond or cow's milk, sugar and gelatin. Oh, we will have blancmange cottage cheese recipe with fruits, and at your request, for you can take any berries.

Curd dessert blancmange

5 of 1 reviews

Blancmange cottage cheese recipe

Type of dish: Desserts

Cuisine: French

Ingredients

• Cottage cheese - 250 g,
• milk - 0.5 tbsp.,
• gelatin - 1 sachet,
• vanilla sugar - 1 sachet,
• sour cream - 0.5 tbsp.,
• powdered sugar - 0.5 tbsp.,
• pineapple (or any berries, fruits) - 2 rings.

Cooking

1. First you need to dilute gelatin in milk and leave it to swell for 20 minutes.
2. Then, the cottage cheese is well mixed with powdered sugar, sour cream and vanilla sugar until a homogeneous lush mass.
3. Next, cut the pineapple rings into pieces.
4. Heat gelatin until hot, but do not boil.
5. Gently pour the gelatin into the curd mass and mix thoroughly. Add pineapple chunks and mix again.
6. Put the resulting mass into a mold or portioned molds and refrigerate to harden, for about 4-5 hours.

Notes

In order for the Blancmange dessert to come out of the mold without damage, the mold must be dipped in hot water for a few seconds, the blancmange will easily separate from the walls of the mold.

Bon appetit!

Let's cook, dear hostesses, a delicious French dessert blancmange curd. Blancmange (French: blanc - white and manger - eat, eat) - a cold dessert, jelly made from almond or cow's milk, sugar and gelatin. And, we will have a blancmange curd recipe with fruit, and if you wish, you can take any berries for dessert. Curd dessert Blancmange 5 from 1 reviews Blancmange curd recipe Print Author: Cook Type of dish: Desserts Cuisine: French Ingredients Cottage cheese - 250 g, milk - 0.5 tbsp., Gelatin - 1 sachet, vanilla sugar - 1 sachet, sour cream - 0, 5 tbsp, powdered sugar - 0.5 tbsp, pineapple (or any berries, fruits) - ...

Today we will cook a delicious dessert called. Blancmange is a type of French dessert that is most often made from milk, sugar and gelatin. In fact, blancmange is a classic dairy. Somewhat later, other types of blancmange appeared - cottage cheese, coconut, almond, fruit, creamy, chocolate.

To date, alas, there is no reliable information about the origin and history of blancmange. Some sources claim that the dessert appeared in the Middle Ages with the advent of almond flour in France, from which almond milk was prepared.

Others believe that blancmange is nothing more than a recipe for "white porridge" borrowed from Denmark. In the Middle Ages, rice flour and starch were added to thicken blancmange. Today, most classic blancmange recipes include the addition of gelatin or agar-agar as a thickener. In terms of consistency, such a delicacy turns out to be denser and thicker and therefore it can be served not only in bowls, but also as a soufflé or jelly in the form of different shapes, previously poured into one form or another.

Curd blancmange is insanely delicious. Not only is this cottage cheese dessert with gelatin very tasty, but it is also very healthy. It is known to everyone from young to old that cottage cheese is a valuable source of calcium, and in combination with gelatin, which has a large amount of gelling substances useful for joints, you will get a delicious medicine for the prevention of diseases of the spine and joints.

Today I want to offer you a classic simple blancmange cottage cheese recipe with canned pineapple. Instead of pineapples, you can use other fillers. For example, it can be peaches, apricots, pears, banana, cocoa powder, different types of nuts, berries.

Ingredients:

• Cottage cheese - 300 gr.,
• Sugar - 4-5 tbsp. spoons,
• Milk 2.5% fat - 100 ml.,
• Gelatin - 25 gr.,
• Vanillin - 1 sachet,
• Sour cream 20% fat - 1 cup,
• Canned pineapples - 100 gr.

Blancmange curd - recipe

The preparation of blancmange from cottage cheese begins with the preparation of gelatin. Pour the instant gelatin into a bowl. Pour a glass of hot water over it and stir immediately. Leave to cool. Put cottage cheese in a bowl.

Pour in the sugar. You can take a little more sugar if the cottage cheese is sour or if you like sweeter desserts.

Add sour cream.

Pour in vanilla or vanilla sugar. Add milk. I'm sorry, but I forgot to take a picture of this step.

Blend all ingredients with an immersion blender until smooth.

Pour the diluted and already cooled gelatin into the resulting curd mass. There are times when gelatin, after standing for a while, begins to solidify. To melt it again, put the container with it in the microwave for 30 seconds.

So, mix the mass for curd blancmange with gelatin thoroughly.

Cut canned pineapples into small cubes.

Add to curd mass.

Stir.

Now we need to pour and leave blancmange to harden. For these purposes, it is most convenient to use silicone molds. Since the mass for curd blancmange turns out to be quite liquid, we spread it with a tablespoon. Try to have the same amount of pineapple in each serving of cottage cheese blancmange.

Put the finished curd blancmange in the refrigerator. After about 2 hours, when its surface becomes hard and elastic, it can be removed from the molds.

Blancmange curd. Photo

Chilled jelly based on milk, sugar and gelatin. This is a delicate treat that will appeal to children and adults. The dessert is prepared quite simply, without baking.

Ingredients:

• 0.5 cups of milk;
• 1 sachet (15 g) gelatin;
• 250 g of cottage cheese;
• 0.5 cups of sour cream;
• 0.5 cups of powdered sugar;
• 2 rings of pineapple (or other fruit).

Cooking:

1. Beat cottage cheese with powdered sugar, sour cream and vanilla sugar in a fluffy homogeneous mass.
2. Cut pineapple rings into pieces.
3. Instead of pineapple, you can use other fruits and/or berries of your choice. For example, it turns out a very tasty blancmange with blackberries.
4. Heat milk with gelatin, but do not boil.
5. Carefully pour the gelatin into the curd mass, mix thoroughly. Add pineapple chunks and mix again.
6. Put the mass into portioned forms and put in the refrigerator to solidify for 4-5 hours.
7. In order for the dessert to come out of the mold without damage, the mold must first be dipped in hot water for a few seconds and then the blancmange will easily separate from the walls.

Bon appetit!

A delicate dessert that adults and children like. This amazing dessert is prepared without baking.

To prepare blancmange cottage cheese you will need:

• 0.5 cups of milk;
• 1 sachet (15 g) gelatin;
• 1 sachet (10 g) vanilla sugar
• 250 g of cottage cheese;
• 0.5 cups of sour cream;
• 0.5 cups of powdered sugar;
• 2 rings of pineapple (or other fruit). I took strawberries

1. Dissolve gelatin in milk and leave to swell for 20 minutes.
   Mix cottage cheese with powdered sugar, sour cream and vanilla sugar into a fluffy homogeneous mass.
2. Cut pineapple rings (in our case, berries) into slices.
3. Heat gelatin until hot, but do not boil.
4. Carefully pour the gelatin into the curd mass, mix thoroughly. Add pineapple pieces (berries) and mix again.
5. Put the mass into a mold (or into portioned molds) and refrigerate for 4-5 hours to set. In order for the dessert to come out of the mold without damage, the mold must be dipped in hot water for a few seconds, the blancmange will easily separate from the walls of the mold.
6. Blancmange curd is ready.

Ingredients:

• Gelatin 12 g
• Milk 125 ml
• Sour cream 125 ml
• Sugar 70 g
• Vanillin 1 sachet
• Curd 300 g

A non-classical blancmange dessert recipe, but what a delicious one! Although this delicate vanilla-creamy dessert is made from cottage cheese, even those who do not like cottage cheese will certainly not refuse it.

Cooking method:

1. Gelatin, preferably one that does not require long soaking, pour milk and mix. Now it should swell, check the instructions on its packaging for the exact amount of time it will take.
2. Cottage cheese, fresh and pleasant in taste, combine with sour cream, thick and also with good taste characteristics. Pour in some vanilla or vanilla sugar.
3. Add granulated sugar to cottage cheese, sour cream and vanilla.
4. Now, if the cottage cheese is grainy, grind the mixture with a blender until smooth, if the cottage cheese is without grains, beat the mixture with a mixer.
5. Heat gelatin over low heat with constant stirring until completely dissolved. Do not bring to a boil, otherwise the gelatin will lose its qualities. Whisking constantly, simultaneously pour the melted gelatin under the mixer blades in a thin stream. Beat the cream on low speed for a while longer.
6. Distribute the cream into portioned containers, be it glasses, bowls or silicone molds, from which, after hardening, you can easily turn the dessert onto a plate. Place the molds in the refrigerator until the dessert is completely set. Serve dessert with syrup or jam, or you can sprinkle it with chopped chocolate or nuts.
7. Tip: Curd cream with gelatin introduced into it “seizes” rather quickly, so it is better to put it in containers immediately after preparation.

Ingredients:

• gelatin - 2.5 tbsp
• milk - 1 glass
• cottage cheese - 250g
• sour cream - 250g
• fruits, nuts, candied fruits - to taste.

Cooking:

1. To cook Blancmange on cottage cheese, you need:
2. Dilute gelatin with milk (can be on fire). Stir cottage cheese, sour cream, sugar until smooth.
3. Gradually add gelatin.
4. Put nuts, fruits, candied fruits on the bottom of the mold, pour over the mixture and refrigerate.

For cooking we need:

• 200ml skimmed milk
• 30gr. gelatin
• 700 grams fat-free cottage cheese
• 200g sour cream 15%
• 2 stingy proteins in your favorite flavor or 200 grams of sugar if you like a fat ass.
• fruits - bananas, grapes, tangerines - anything except kiwi and pineapple
• Silicone mold or something

Step by step cooking recipe:

1. Pour milk into a saucepan and pour gelatin. And leave it for an hour. After an hour, heat up to 50-60 degrees, not allowing to boil.
2. Pour cottage cheese, sour cream, sweetener (protein), milk with gelatin into a blender and beat until a homogeneous mass is obtained.
   Add chopped fruits to the mixture and pour into silicone molds.
3. Put in the refrigerator for 4-5 hours. Can be served with coconut flakes.

Ingredients:

• Cottage cheese - 250g
• Milk - 0.5 cup.
• Sour cream - 0.5 stack.
• Vanilla sugar - 1 packet.
• Gelatin - 1 packet.
• Powdered sugar - 0.5 stack.
• Pineapple rings - 2pcs

Step by step cooking recipe:

1. Finely grind the cottage cheese with sour cream, powdered sugar, and vanilla sugar. Let's beat it all up to get an airy lush mass.
2. Dissolve gelatin in milk. It will take him 20 minutes to do this.
3. Cut the pineapple rings into small pieces.
4. Heat gelatin until hot, but in no case boil.
5. Carefully pour the gelatin into the curd mass and mix thoroughly. Then add the pineapple pieces here and mix again.
6. Put the curd mass in a beautiful shape. This form should leave an impression on our Blancmange, take this into account, and put it in the refrigerator for a couple of hours.
7. After the elapsed time, put our form in hot water for a couple of seconds so that the form warms up and you can easily put Blancmange on a dish. Bon appetit!

Ingredients:

• 250 g of cottage cheese;
• 0.5 st. sour cream;
• 0.5 st. milk;
• 0.5 st. powdered sugar;
• 2 pineapple rings (or other fruits or berries);
• 1 sachet (15 g) agar-agar;
• 1 sachet (10 g) vanilla sugar

Cooking method:

1. Dilute agar-agar in milk and leave to swell for 20 minutes. Mix cottage cheese with powdered sugar, sour cream and vanilla sugar into a fluffy homogeneous mass. Cut pineapple rings into pieces.
2. Heat the agar to a hot state, but do not boil. Carefully pour the agar into the curd mass, mix thoroughly. Add pineapple chunks and mix again.
3. Put the mass into a mold (or into portioned molds) and refrigerate for 4-5 hours to set. In order for the dessert to come out of the mold without damage, the mold must be dipped in hot water for a few seconds - the blancmange will easily separate from the walls of the mold. Blancmange curd is ready.

Bon appetit!

Curd blancmange recipe:

• 300 grams of homemade cottage cheese
• half glass of fresh milk
• 100 grams of thick sour cream
• half a glass of powdered sugar
• vanillin on the tip of a knife
• instant gelatin 15 grams
• fruit to taste

How to cook cottage cheese dessert:

1. We mix cottage cheese, sour cream, powdered sugar, vanillin and beat with a blender until a homogeneous mass is obtained.
2. Pour the milk into a saucepan, heat it up a little, pour in the gelatin and stirring, completely dissolve it. Then pour milk with gelatin into the curd mass and mix.
3. We spread the curd mass in one large form to get a blancmange in the form of a cake or lay it out in portioned bowls or molds.
4. Prepared fruits can be added directly to the curd mass and mixed. Or beautifully lay them on the bottom of the form, which is then turned over onto a dish to get a smartly decorated cake.
5. We put the blancmange curd dessert in the refrigerator in the form for several hours, for it to completely solidify. Read more:

A delicious and healthy dessert for both kids and adults. By changing the set of fruits, you can get sweets with different tastes.

Blancmange Ingredients:

• 30 g gelatin
• 200 ml milk
• 700 g fat-free cottage cheese
• 250 g 10% sour cream
• 200 g granulated sugar
• different fruits (except kiwi and pineapple)

Preparation of blancmange with fruit:

1. Pour gelatin with milk and leave to swell for about 1 hour.
2. Mix cottage cheese, sour cream and sugar with a mixer until smooth.
3. Fruit cut into small or medium pieces.
4. We heat the swollen gelatin over a fire to 50-60 degrees, but in no case let it boil.
5. We mix everything, pour it into any container (it is good to use a silicone mold for a cake) and put it in the refrigerator for 4-5 hours to solidify.

Nuances:

• You can decorate blancmange with anything: grated chocolate, coconut flakes, grated nuts. Decoration is poured on the bottom of the mold before pouring the mixture.
• Fruits (berries) can be used any, except for kiwi and pineapple, as they neutralize the properties of gelatin and prevent the dessert from freezing. Very tasty with grapes.