Raw blancmange: blended, refrigerated, ready

Raw blancmange: blended, refrigerated, ready


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:

  1. Separate the recipe ingredients and utensils.
  2. An entire recipe corresponds to 4 people. For this quantity use an 18-20 cm baking tray.
  3. 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.
  4. In a bowl, hydrate the gelatin with water, following the instructions on the package and heat.

PREPARATION:

DEAL:

  1. 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.
  2. Beat well until smooth.
  3. Add the hydrated and heated gelatine, beat to mix well.
  4. Then add the grated coconut and blend.
  5. Place on a greased baking tray and refrigerate for two hours.

PLUM SYRUP:

  1. In a saucepan, mix the water with the sugar until it dissolves.
  2. Add the plums.
  3. Place over medium heat. When it starts to boil, lower the heat and cook until a syrup has formed and the plums are soft.
  4. 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.
  5. 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:

  1. When serving, remove the delicacy from the refrigerator and turn out onto a serving plate.
  2. Pour the plum syrup onto the manjar and decorate with the plums from the syrup itself.
  3. 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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Bake and gourmet cakes

Source: Terra

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