Quick Blanc Mange

Name: Quick Blanc Mange
Cuisine: American
Ingredients: 400 ml Milk; 50 grams Sugar; 100 ml Heavy cream; 50 grams Sliced almonds (optional); 5 grams Gelatin powder; 2 tbsp Water

cookpad.japan @cookpad_jp

I made tart plum jam and decided to try it with blanc mange.
I have trouble drinking milk in the summer, but this way it just slides down.

Make sure the milk from Step 2 is chilled well in the refrigerator and before mixing with heavy cream. I tried making this recipe with half the ingredients, but the whipped cream wouldn't whip right, so I doubled the ingredients for this.
Almond essence and sliced almonds are good to add if you have them, but it will still be delicious without them. I hope you'll try this recipe; it's so much tastier than milk jelly. Recipe by commeline

I made tart plum jam and decided to try it with blanc mange.
I have trouble drinking milk in the summer, but this way it just slides down.

cookpad.japan @cookpad_jp

I made tart plum jam and decided to try it with blanc mange.
I have trouble drinking milk in the summer, but this way it just slides down.

Saved

Ingredients

400 mlMilk
50 gramsSugar
100 mlHeavy cream
50 gramsSliced almonds (optional)
5 gramsGelatin powder
2 tbspWater

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Steps

1

Soak the gelatin in 2 tablespoons of water (If using sliced almonds, bake for 7-8 minutes in a 160ºC oven until lightly browned).
2

Put the milk (and sliced almonds) into a pot and heat over medium heat. As soon as it comes to a boil, turn off the heat. Add the gelatin and sugar and mix well to dissolve. Remove the almonds and chill.
3

While it's chilling, add the heavy cream to a separate bowl and whip until soft peaks form.
4

Add the whipped cream to the well-chilled milk mixture from Step 2 and mix. If the milk mixture is not chilled until it thickens, it will separate.
5

Pour into containers and chill until firm.
6

A combination of blanc mange and peach jello.