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Blancmange with Quince-Ginger Syrup

A delicate dessert with the bright flavors of quince, ginger, and vanilla — treat yourself! This recipe turns out an absolutely heavenly, delicious dessert. It's been in my recipe book for a long time, and now I'm sharing it with you. The quince, ginger, and vanilla syrup adds a special spark to the delicate flavor of the blancmange itself.

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Blancmange with quince and ginger syrup
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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 7 % 2 g
Fats 17 % 5 g
Carbohydrates 76 % 22 g
138 kcal
GI: 14 / 0 / 86
    1. Wash the quinces, cut them into quarters, remove the cores, and peel them (save the peels). 2. Pour 2 liters (about 8 cups) of water into a pot, bring it to a boil, then lower the heat to medium. 3. Add 835 g of the powdered sugar to the water and stir until it dissolves. 4. Add the vanilla pod (split in half lengthwise), the ginger sliced into thick rounds, the quince quarters, and the reserved peels. Bring everything back to a boil, then reduce the heat to its lowest setting and cook it all together for 4.5 hours, until the quince takes on a deep ruby color. 5. Lift the quince out of the syrup and strain the syrup through a fine sieve. 6. Pour half of the strained syrup over the quince; set the other half over medium heat for 20 minutes, until it thickens. 7. Put the almonds in a small saucepan, cover with boiling water, bring to a boil, and cook for 1 minute. Drain and let the nuts cool. 8. Whip the chilled cream to soft peaks and refrigerate for now. 9. Combine the milk, the remaining powdered sugar, and the almonds in a saucepan over medium heat. Bring it almost to a boil, but don't let it boil. Take the pan off the heat and let the mixture cool for 10 minutes. 10. Pour the mixture into a blender and grind the nuts, then strain it through a fine sieve, pressing on the nuts; you should end up with about 600 ml of liquid. 11. Bring half of this mixture to a boil in a small saucepan over medium heat. While it heats, soak the gelatin in cold water for 3 minutes until softened — follow the manufacturer's directions here. 12. Drain off the excess water, even squeezing the gelatin out (easy if you're using sheet gelatin). Add the gelatin to the boiling milk mixture and stir until it dissolves completely. 13. Pour the gelatin mixture into the remaining milk mixture and whisk until it reaches the consistency of whipped cream — it works best set over a bowl of ice. 14. Take the whipped cream from the fridge. Whisk the cooled, thickened mixture into the whipped cream and fold together. Divide the mixture among eight 120 ml molds. 15. Cover the molds with lids or plastic wrap and refrigerate overnight. 16. In the morning, dip the molds into hot water for a few seconds, then turn them out onto flat plates. Set a piece of quince alongside and drizzle with the syrup. 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
  • Buttermilk - 36  kcal/100g
  • Cream 20% fat - 300  kcal/100g
  • Cream 10% fat - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Almonds - 609  kcal/100g
  • Quince - 40  kcal/100g
  • Ginger - 80  kcal/100g
  • Dried ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Gelatin - 355  kcal/100g
  • Water - 0  kcal/100g
  • Vanilla pod - 287  kcal/100g
  • Powdered sugar - 374  kcal/100g

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