Creamy blancmange with peach
Total time 4 h. 30 m.
Preparation 30 m.
Preparation 30 m.
Easy
Number of servings
8
Ingredients
Cottage cheese 1%
250
g
Sour cream 15%
120
g
Milk 1.5%
120
ml
Powdered sugar
100
g
Gelatin
15
g
Vanilla sugar
8
g
Canned peaches
1
pc.
Nutritional value
One serving (~ 87 g)
Proteins 7,60 g
Fats 2,80 g
Carbohydrates 4,12 g
Calorie content 120 kcal
Cooking steps
1
Soak the gelatin in milk at room temperature and leave to swell for 30 minutes.
We rub the cottage cheese through a sieve. (You can exclude this step if the curd is homogeneous).
Add sour cream, powdered sugar, vanilla sugar to the cottage cheese and mix everything well.
Soak the gelatin in milk at room temperature and leave to swell for 30 minutes.We rub the cottage cheese through a sieve. (You can exclude this step if the curd is homogeneous).
Add sour cream, powdered sugar, vanilla sugar to the cottage cheese and mix everything well.
2
Beat with a blender into a homogeneous mass.
Beat with a blender into a homogeneous mass.
3
Cut the peach into small pieces.
Cut the peach into small pieces.
4
Heat the milk with the swollen gelatin and, with constant stirring, bring until the grains are completely dissolved. There is no need to boil the milk. Let it cool a little.
Then pour the milk and gelatin in a thin stream into the curd mass, stirring continuously. Mix well again (you can use a blender) so that the gelatin is evenly distributed throughout the entire mass.
5
Add chopped peaches and mix with a spoon.
Add chopped peaches and mix with a spoon.
6
Place the finished mixture into molds or cups. You can use one large mold.
Place the finished mixture into molds or cups. You can use one large mold.
7
Place in the refrigerator to harden for 4 hours.
Place in the refrigerator to harden for 4 hours.
8
A tender, cold dessert is ready!
Bon appetit!
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