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Blancmange with Rhubarb and Champagne

A summer dessert that's both delicious and good for you — treat your family and friends! This is a favorite in our house, made at the start of summer, right when you can gather fresh, healthy rhubarb. Of course, you can freeze rhubarb and bring back a taste of summer on a cold winter day, but you have to admit a cool, silky jelly is best enjoyed in the heat.

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Blancmange with rhubarb and champagne
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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 8 % 2 g
Fats 27 % 7 g
Carbohydrates 65 % 17 g
144 kcal
GI: 18 / 0 / 82
  • Before you start this lovely dessert, chill the molds in the refrigerator. Use 100 ml (about 1/2-cup) molds — you'll need 8 in all. Start with the rhubarb. Wash it well, trim off the ends, and cut the stalks into 1–2 cm (about 1/2-inch) pieces. Pour the champagne into a small saucepan, set it over medium heat, and bring to a boil. Add half of the powdered sugar, stir to help it dissolve faster, and cook for 1 minute. Add the chopped rhubarb and cook everything together for another minute. Then take the pan off the heat, cover it, and let the rhubarb steep in the syrup for about 10 minutes. Soak a third of the gelatin in cold water (follow the package directions). Press the rhubarb through a fine sieve (set some aside to garnish the finished dessert) and strain all the syrup. Stir 2 tablespoons of the sieved rhubarb into the strained syrup until smooth, then warm the mixture in the microwave for 1 minute. Right away, add the softened gelatin (squeezed of excess water) and stir until it dissolves. Take the molds from the fridge and pour in the mixture, filling each one a quarter of the way. Chill the molds for 1 hour. Now make the blancmange itself. Soak the remaining gelatin in cold water. Pour the cream and milk into a saucepan and add the rest of the powdered sugar. Split the vanilla pod in half lengthwise, scrape out the seeds, and add them to the saucepan, then set it over medium heat. Bring to a boil, stirring, cook for 1 minute, and remove from the heat. Add the softened, squeezed gelatin and stir to dissolve it quickly. Pass the mixture through a sieve and let it cool completely. Pour the cooled mixture into the molds over the layer of rhubarb-and-champagne syrup. Refrigerate for 4 hours. When time is up, dip the molds into a container of hot water for literally 5 seconds. Turn them out onto chilled plates. Garnish with the reserved cooked rhubarb and serve — the family's been waiting! :)

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
  • Rhubarb - 13  kcal/100g
  • Gelatin - 355  kcal/100g
  • Dry champagne - 64  kcal/100g
  • Semisweet champagne - 88  kcal/100g
  • Semi-dry champagne - 78  kcal/100g
  • Champagne - 78  kcal/100g
  • Cream 35% - 337  kcal/100g
  • Cream 40% - 362  kcal/100g
  • Vanilla pod - 287  kcal/100g
  • Powdered sugar - 374  kcal/100g

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