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Chocolate and Sour Cream Blancmange

A silky, delicious sweet dessert with a hint of chocolate!

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Chocolate and sour cream Blancmange
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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 11 % 5 g
Fats 41 % 18 g
Carbohydrates 48 % 21 g
267 kcal
GI: 10 / 0 / 90
    1. Soak the gelatin in a little water for half an hour. 2. Beat room-temperature sour cream with the sugar. 3. Warm the gelatin over a water bath until hot, but don't let it boil. 4. Stir it into the sour cream. 5. Melt the chocolate over a water bath until fluid. 6. You can either stir the chocolate thoroughly into the sour cream and pour it into a mold, or pour the sour cream into the mold first and then swirl the chocolate in gradually for a marbled effect. 7. Refrigerate for 3-4 hours. Enjoy!

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

  • Sour cream of 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Gelatin - 355  kcal/100g
  • Bitter chocolate - 539  kcal/100g

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