Blancmange with rhubarb and champagne

Before you start cooking this wonderful dessert, you need to put the molds in the refrigerator. Take molds with a capacity of 100 ml, you need 8 pieces in total.

Cook the rhubarb first. To do this, wash it well, remove the cuttings, cut the stems into 1-2 cm cubes. Pour the champagne into a saucepan, put it on medium heat and bring to a boil. Pour in half of the powdered sugar, stir so that it dissolves faster, cook for 1 minute. Add the chopped rhubarb, cook all together for another 1 minute. Then remove the saucepan from the heat, cover with a lid and let the rhubarb stand in the syrup for 10 minutes.

Soak a third of gelatin in cold water (according to the instructions on the package). Rub the rhubarb through a fine sieve (leave part to decorate the finished dish), strain all the syrup. Add 2 tablespoons of mashed rhubarb to the strained syrup, mix until smooth and heat the mixture in the microwave for 1 minute. Immediately add the softened gelatin without excess moisture, stir the mixture until it dissolves.

Take out the molds from the refrigerator and pour the mass into them, filling each mold by one quarter. Put the molds in the refrigerator for 1 hour.

Now prepare the actual blancmange. Soak the remaining gelatin in cold water. Pour cream, milk into a saucepan, pour in the remaining powdered sugar. Cut the vanilla pod in half lengthwise, scrape off the seeds and put them to the mixture in a saucepan, which put on medium heat. Bring to a boil, stirring, cook for 1 minute, then remove from heat. Add the softened pressed gelatin to the mixture, stir so that it dissolves faster. Pass the resulting mass through a sieve and let it cool completely. Pour the cooled mass into molds over a layer of rhubarb syrup and champagne. Put it in the refrigerator for 4 hours.

When the time has passed, lower the molds into a container with hot water for literally 5 seconds. Turn over onto chilled plates. Garnish with the remaining boiled rhubarb and serve to the table - the household has been waiting! :)