Curd blancmange, a recipe with a photo. How to cook blancmange with cottage cheese and raspberries, step by step recipe
Blancmange cheese - recipe with a photo</ H2>
In a deep clean bowl, pour warm milk. Pour gelatin into it, stir and allow the mixture to stand for 30 minutes. Add sour cream to the cottage cheese, mix the mixture with a fork. Pour vanilla sugar and powder into the curd mixture. Rinse raspberries under running water and cut each berry in half. Once the gelatin well swells in the milk andget a thick slurry, put the mixture on the fire. Do not bring the milk to a boil, it's enough just to warm it up a bit. Pour the hot mass to the cottage cheese and mix everything thoroughly. Pour the resulting mixture into two plates. In one, add raspberries, in another cocoa. Stir, pour into molds and put in a cold place to freeze. After 2-3 hours the curd blancmange is ready. Bon Appetit!
Additions to blanmange can be very different,it all depends on your imagination. You can add a variety of berries, fruits, nuts and even chocolate. Today our stuffing is raspberry and cocoa. Cocoa is tasty, raspberry is good.
- 200 grams of soft cottage cheese;
- 80 ml of pasteurized milk;
- 90 ml of sour cream;
- 10 grams of gelatin;
- a packet of vanilla sugar;
- 100 grams of raspberries;
- 100 grams of cocoa;
- powdered sugar to taste.
For blanmange there is only soft curd. If you have a large grainy cottage cheese, using a mixer, whisk it to a soft state.