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Classic Blancmange

An old-fashioned recipe for the famous cream-and-almond dessert — give it a try! What could be better than an elegant treat made the old-fashioned way? It's a great way to impress your friends when they come over — they're sure to ask for the recipe. It's not hard to make, just not quick, but the effort and time are well worth it: the unmatched delicate flavor and aroma of this dessert are pure pleasure!

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Blancmange classic recipe
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 % 4 g
Fats 50 % 16 g
Carbohydrates 38 % 12 g
216 kcal
GI: 38 / 0 / 62
    1. Combine the milk and heavy cream, then pour a third of the mixture into a separate bowl. 2. Whisk the rice flour into that reserved milk-and-cream mixture. 3. Set the rest of the milk and cream over medium heat and bring to a boil, then turn the heat down to low, add the crushed almonds, and stir. 4. Pour in the milk-and-flour mixture, stirring without stopping. 5. Add the sugar and stir. Taste it — now's the moment to adjust the sweetness and add a little more sugar if you like. 6. Add the nutmeg and lemon zest. 7. Still stirring, cook the mixture over low heat until it thickens. 8. Pour the finished mixture into molds and let it cool. 9. Refrigerate for 3–4 hours, or overnight if you like (it's best to cover the molds with plastic wrap). Enjoy!

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat - 64  kcal/100g
  • Milk 3.2% fat - 60  kcal/100g
  • Milk 1.5% fat - 47  kcal/100g
  • Concentrated milk 7.5% fat - 140  kcal/100g
  • Milk 2.5% fat - 54  kcal/100g
  • Almonds - 609  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Cream 35% - 337  kcal/100g
  • Cream 40% - 362  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Rice flour - 356  kcal/100g
  • Nutmeg - 556  kcal/100g

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