Cottage Cheese Blancmange

Usually desserts are meant for those with a sweet tooth, but cottage cheese blancmange, a delicate and healthy treat, can be offered even to people who carefully watch their figure. The amount of sugar in the recipe can be reduced, even to the point of complete exclusion or the use of sugar substitutes.

It's better to buy cottage cheese in packs - there it is in a paste-like form and there will be no need to rub it through a sieve. As for the diluent, the classic version of this dish suggests either fatty cream or thick sour cream. Here, the choice is left to the consumer.

One must be especially careful with gelatin and not increase the specified amount, as an overdose will make the dessert too dense and not delicate at all. A small amount of thickener will result in the blancmange not stabilizing enough and not holding its shape.

Yield: 5 servings.

Cooking time: 150 minutes.

Caloric content: 164 kcal per 100 grams of the dish.

Cuisine: French.

Ingredients

• milk with any % fat - 180 ml;
• cottage cheese (just not fat-free) - 360 g;
• sour cream with at least 20% fat - 300 g;
• gelatin - 20 g;
• powdered sugar - 100-200 g (or exclude altogether);
• vanillin - a packet;
• raspberries or other berries, pieces of fruit - to taste.

Preparation

1. Prepare the specified ingredients for cottage cheese blancmange. For flavoring, it's better to use vanillin or liquid essence, but not vanilla sugar, as the sugar granules will remain undissolved and spoil the smooth texture of the dessert.

2. Place the gelatin in the milk - let it swell for now.

3. If the cottage cheese has a paste-like consistency without grains, you can immediately combine it with the sour cream. The cottage cheese with grains should be passed through a sieve beforehand.

4. Add the powdered sugar.

5. Blend the mixture to achieve absolute homogeneity of the composition.

6. Heat, without boiling, the milk with the gelatin (this can be conveniently done in the microwave, setting it to maximum power and checking the temperature every 30 seconds). After this, it is possible that not all the gelatin will dissolve completely. Therefore, to be safe, blend the mixture with an immersion blender to ensure there are no undissolved particles.

7. Wait until the temperature of this milk mixture levels out with room temperature, after which it can be added to the cottage cheese-sour cream mixture. Use the blender again, simply mixing the resulting composition.

8. Prepare molds for filling. Silicone containers are very good for this dessert - there’s no need to grease them, and the contents can be easily removed after a light push on the bottom. Regular cups, bowls will also do. The main thing is that their outer diameter should not be smaller than the inner one; otherwise, the dessert will be impossible to remove. Such containers also do not need to be greased - after a minute of immersion in boiling water, the cottage cheese dessert will slip easily out of the mold. Pour the mixture into the containers, leaving 5-7 millimeters to the edge.

9. Add the raspberries and use a spoon to help them sink into the middle of the cottage cheese mass, as classic blancmange does not imply pieces of filling sticking out.

10. Place the molds in the refrigerator. After 2 hours, they can be safely removed.

11. When serving, cottage cheese blancmange is decorated with berries and mint leaves. It can be drizzled with sour cream, jam, or honey. The delicate, homogeneous, and stable texture is well visible on the external relief of the portions, while the raspberries can be vividly seen in the cut. Portions that were immersed in boiling water have less smooth walls, but that does not spoil them at all.