Description
Blancmange is a French dessert made from almond milk, sugar, rice or corn starch (flour). Unlike jelly, blancmange softer, shall we say, less firm than jelly. Now there is a great number of variations of blancmange, cheese, sour cream etc and often prepare them now with the gelatin. I made Apple-yogurt jelly dessert, spicy-fragrant, delicate and useful. Try it, I think you will like it! Time provided, of course, with a period of freezing jelly
Ingredients
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Apple
300 г
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Yogurt
200 мл
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Cinnamon
0.5 ч. л.
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Vanilla
2 щепот.
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Honey
1 ч. л.
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Cookies
3 шт
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Gelatin
15 г
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Water
50 мл
Cooking
Soak gelatine in water for a while until we prepare the Foundation. I soaked in milk.
Apples to clean, heat it in the micro (and even baked 5 minutes) and blend. Heated to, mixed with yogurt, it came out warm mixture (it poured the hot gelatin, so as not to put lumps)
Sweeten the yogurt, add spices
That's what comes out mashed, it should be uniform. If you bake apples, you even easier to make smooth puree. As another option: sometimes I put the Apple slices in milk or water (about 3-5 tbsp of the liquid) in a saucepan with the lid - they fallow quickly soften.
Warm applesauce mixed with yogurt, room temperature
Gelatin is heated in the smallest capacity in the micro or in a small saucepan (or in a water bath) as you wish. And pour the Foundation, stirring occasionally. I do it through a strainer if there are no dissolved particles
Cookies can be broken, and can be left whole, if molds fit (As I already knew - in my opinion it is better to leave the whole to it is not soaked, and it crackled as a surprise)
Put the ramekins in jelly-mass, cookies
Cover the jelly-mass and put into the fridge until firm
Extract I was not very comfortable because of the integrity of the form, and the dessert "softer" jelly, so it is better to do it in the forms batch, in which you can serve, garnished But the couple was removed successfully!
The inside cookies. The texture of blancmange will be more beautiful if the sauce is homogeneous, I had Apple slices. So I suggest them to blend well
A little photo shoot...
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