Blancmange with pineapple
Description
For blancmange, it's best to use high-fat, paste-like cottage cheese. If you can't find such, be sure to press it through a fine sieve, then blend thoroughly with a blender. This will make the blancmange tender and very delicious. Use canned pineapple only, as fresh pineapple prevents the mixture from setting, thus ruining the blancmange.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making pineapple blancmange.
- 2
Step 2
Pour the gelatin with cold boiled milk and leave to swell for 30-40 minutes.
- 3
Step 3
Place the cottage cheese, sour cream, sugar, and vanilla sugar in a bowl and beat until fluffy.
- 4
Step 4
Dissolve the swollen gelatin and cool it. Add 100 grams of cottage cheese mixture and mix until smooth.
- 5
Step 5
Combine the cottage cheese and gelatin mixture, beat until fluffy.
- 6
Step 6
Drain the canned pineapple from the syrup, cut into pieces, add to the mixture, and stir.
- 7
Step 7
Pour the mixture into molds and refrigerate for several hours to set. Remove the blancmange from the molds and serve.
- 8
Step 8
Done.