Blancmange / ブラマンジェ

Blancmange is a sweet dessert commonly made with milk or cream and sugar thickened with gelatin or cornstarch and often flavored with almonds. It is usually set in a mold and served cold. Blancmange is easy to make and this would be a perfect finish to any meal. You can serve this for a formal or casual dinner depending on the presentation. Try it for your next meal! I don't flavor my blancmange with almond, but it's still good.

Ingredients
1~1½ tablespoon powdered gelatin
3 tablespoon water
1⅔cup milk to half and half
¼  cup granulated sugar
⅓ cup and 2 tablespoon heavy cream
1 teaspoon vanilla extract

Strawberry Sauce
½ lb strawberries (You can use more)
3 tablespoon sugar (adjust depending on the sweetness of the berry)
1 tablespoon lemon juice
1 tablespoon kirsch


Direction


1. In a small bowl pour water and sprinkle the powdered gelatin over the water and let it soften for a bout 5 minutes.


2. In a medium saucepan over medium heat, add milk/half and half and the sugar and stir until sugar is dissolved. turn the heat to low and add the softened gelatin, stir until dissolved, do not boil.


3. Remove saucepan from the heat and pour heavy cream and vanilla into the warm milk mixture, stir and strain into mold (You can make this in a large mold or individual). Chill in the refrigerator until set, serve cold with strawberry sauce and garnish with mint leaves.


Strawberry Sauce


1. Wash and hull the strawberries and cut into quarters.


2. In a bowl, mix sugar, lemon juice and kirsch. Add the strawberries and mix well. Refrigerate the strawberries and let it macerate. You can puree the sauce or serve as is.


ブラマンジェ

材料
大1~1½ ゼラチン
大3　     水
200cc　 牛乳
60g　    グラニュー糖
100cc　 生クリーム
バニラエッセンス　少々


シロップ
300g～ イチゴ　
大3　   グラニュー糖
大1　   レモン汁
大1　   キルシュワッサー　


作り方


1. ゼラチンは水に振りかけて、しばらくおき、じゅうぶんにふやかしておく。


2. なべに牛乳とグラニュー糖を入れて、火にかける。沸騰直前で火を止め、ゼラチンを入れて、よく溶かす。


3. 2をボウルにこし入れ、粗熱が取れたら生クリームとバニラエッセンスを加え、よく混ぜる。


4. 器に注いで冷蔵庫に2～3時間おき、冷やし固める。なるべくつくった日に食べるほうがおいしい。