Blancmange without cooking: a quick and easy recipe. Blend, cool and ready to serve! Simple, delicious and practical
A very easy dish, which does not require cooking, with plum syrup.
Recipe for 4 people.
Classic (no restrictions)
Preparation: 00:30 + refrigerator time
Interval: 00:00
TOOLS
2 bowls, 1 pan(es), 1 mold with a hole in the center (or individual molds), 1 silicone mold(s), (optional)
EQUIPMENT
conventional + blender
METERS
cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml
WHITE MANJAR Ingredients:
– 2 sachets of colorless and tasteless gelatine powder (hydrate according to the instructions on the package)
– 1 can(s) of condensed milk
– 1 can(s) of whole milk (equivalent to a can of condensed milk)
– 1 can(s) of coconut milk (equivalent to a can of condensed milk)
– 4 tablespoons of unsweetened grated desiccated coconut (see preparation) (or fresh or hydrated grated coconut)
– oil to grease the mould(s) (optional)
PLUM SYRUP Ingredients:
– 1 cup(s) of water
– 4 tablespoons of refined sugar
– 200 g of pitted dried plums
Ingredients for decorating
– pitted dried plums to taste, to decorate (optional)
PREPARATION:
- Separate the recipe ingredients and utensils.
- An entire recipe corresponds to 4 people. For this quantity use an 18-20 cm baking tray.
- Grease a mold with a central hole or individual molds with a thin layer of oil. This recipe works great in silicone molds and in this case there is no need to grease them.
- In a bowl, hydrate the gelatin with water, following the instructions on the package and heat.
PREPARATION:
DEAL:
- Place all the ingredients of the delicious recipe (except the grated coconut and gelatin) in the blender, using the can of condensed milk as a measuring cup.
- Beat well until smooth.
- Add the hydrated and heated gelatine, beat to mix well.
- Then add the grated coconut and blend.
- Place on a greased baking tray and refrigerate for two hours.
PLUM SYRUP:
- In a saucepan, mix the water with the sugar until it dissolves.
- Add the plums.
- Place over medium heat. When it starts to boil, lower the heat and cook until a syrup has formed and the plums are soft.
- The sweet spot is before a thick caramel forms. To check if it is at the right point, the syrup should drip slowly when lifted.
- Transfer the syrup to a bowl, let it cool slightly and store in the refrigerator. Once cooled, the syrup thickens a little more.
FINALIZATION AND ASSEMBLY:
- When serving, remove the delicacy from the refrigerator and turn out onto a serving plate.
- Pour the plum syrup onto the manjar and decorate with the plums from the syrup itself.
- If desired, add more plums to decorate.
Do you want to make this recipe? Access the shopping list, HERE.
To see this recipe for 2, 6, 8 people, Click here.
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Source: Terra

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.