Blancmange
Description
The recipe won't take much time. This blancmange preparation method is a real find for those, like me, who aren't fond of fatty, high-calorie desserts loaded with sweet cream and other "delights." This dessert turns out not very sweet, so I recommend serving it with chocolate or caramel topping for all sweet tooths. Serve chilled.
Instructions
- 1
Step 1
1. Beat egg yolks with milk, butter, and sugar. Meanwhile, prepare the gelatin as directed on the package.
- 2
Step 2
2. Add lemon zest, lemon juice, and flour, thoroughly mixing after each new ingredient is added. Heat the mixture over low heat until it comes to a boil, then combine it with the dissolved gelatin.
- 3
Step 3
3. Continuously stir and make sure the milk does not curdle. As soon as it comes to a boil, beat with a mixer until the mixture becomes thick but airy. Spoon into molds and refrigerate.
- 4
Step 4
4. When the soufflé becomes denser, take it out of the refrigerator, decorate to taste, and serve!