Recipe Blanmange with Kisel - dessert, adored by Pushkin

In XIX century Russia, the classic blanmange was one of the most popular desserts. As you know, the French delicacy was often mentioned in his works by Pushkin. And Kozma Prutkov considered a symbol of sophistication: “You, my friend, and the bitter horseradish is raspberries, and me and the blancmange are wormwood!”

But times have changed, and today blanmange is, unfortunately, a half-forgotten dish, more often found in the pages of novels. However, it does not require any special products. And you can cook the legendary treat of almonds, cream and gelatin in any kitchen.

Blanmange classic ingredients for jelly

400g berries
80g sugar
30g starch
1 liter of water (and another 100 ml for starch)

Blanmange ingredients

130g almonds
500 ml of water
80g powdered sugar
200 ml cream with a fat content of 30%
40g gelatin
100 ml of water

Preparation

Put the washed berries in a bowl.
Blow it to uniformity with a submersible blender.
Add the sugar and keep whipping until it dissolves.
Pour into the pan, add a liter of water and bring to a boil. Strain through a sieve.
Then dilute in 100 milliliters of water starch and pour a thin trickle, stirring, into a berry broth.
Cook 3-5 minutes before thickening. Put it aside.
In the meantime, pour boiling water almonds and clean it of husks.
Peeled almonds place in a bowl of blender, add 500 milliliters of water and whip to uniformity.
The resulting liquid is poured into a pan, add powdered sugar to it. Heat it, but don't boil it.
Prepare the gelatin. To do this, mix it with water, wait 10 minutes, heat, remove the foam.
Mix gelatin with almond milk. Put it in the cold.
Whip it to a lush froth of cream. Put the whipped cream in the almond-gelatin mixture with a spatula. Stir it.
Now fill out the blanmange forms and leave for 2-3 hours to freeze.
Place the molds in warm water to make dessert easier to extract. Put it on a plate and pour it in. It will turn out as in a fairy tale: milk rivers and jelly banks. In other words, an ideal you can only dream of! More details about the recipe can be found on the video from the culinary YouTube channel “Recipe Universe”.
There is another option for serving: pour a blanmange at the bottom of the bowl, let it thicken a little and add a layer of jelly on top. You will get a striped cake blancmange, which Pushkin mentions in the “Lady Peasant”. By the way, all desserts were called cakes. Some were dry and others, like ours, wet.
Good appetite and new culinary discoveries.

In the novels of Georges Simenon, the dishes served to the heroes are described so tasty that just drool. Well, there's nothing easier. Use our recipes and prepare them yourself.

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