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 Blancmange with Berry Jelly Recipe
Useful, light, cool! I love this dessert. If you can not feed the little fastidious cottage cheese, then this recipe is also for you, because the cottage cheese is not felt, but the children eat jelly with pleasure. Dessert turns out a lot, so you can safely reduce the ingredients by half.
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas, Special Food Dishes
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas, Special Food Dishes
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. For berry jelly, you can use ready-made, then it must be dissolved in two glasses of water, according to the instructions. Or use any juice / compote (2 cups) and increase the amount of gelatin. Do not forget that gelatin does not interact with kiwi and pineapple.
    For berry jelly, you can use ready-made, then it must be dissolved in two glasses of water, according to the instructions. Or use any juice / compote (2 cups) and increase the amount of gelatin. Do not forget that gelatin does not interact with kiwi and pineapple.
  2. Pour the jelly into any form and put it in the refrigerator for 2-3 hours. You can put berries/fruits there for decoration.
    Pour the jelly into any form and put it in the refrigerator for 2-3 hours. You can put berries/fruits there for decoration.
  3. When the jelly hardens, proceed to the next step. Cottage cheese, sour cream, sugar, vanilla punch with a blender. Gelatin pour hot water no more than 60°C and stir well until completely dissolved.
    When the jelly hardens, proceed to the next step. Cottage cheese, sour cream, sugar, vanilla punch with a blender. Gelatin pour hot water no more than 60°C and stir well until completely dissolved.
  4. Add the gelatin to the curd-sour cream mass and once again punch with a blender until smooth.
    Add the gelatin to the curd-sour cream mass and once again punch with a blender until smooth.
  5. Add the curd-sour cream mass to the jelly form and put it in the refrigerator until completely solidified (2-3 hours). Then lower the form into hot water for 5-8 seconds and turn it over on a suitable dish.
    Add the curd-sour cream mass to the jelly form and put it in the refrigerator until completely solidified (2-3 hours). Then lower the form into hot water for 5-8 seconds and turn it over on a suitable dish.
  6. Enjoy.
    Enjoy.
  7. You can also do it in glasses.
    You can also do it in glasses.
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