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Blancmange Blanc Manger with Thermomix



Have you ever made the Blancmange dessert? It is a delicious and very old dessert originated some time in the Middle Ages; it is traditional dessert in Sicily and Valle d'Aosta regions. The Blancmange is a sweet dessert commonly made with milk, which gave it its name.

It's the perfect recipe for me that I like good cooking but an easy and HEALTHY one for my family. To prepare a luscious dessert you just need to have some milk in the fridge and some dry biscuits, two things I always have at home.

It is a very good option too if you want to shock your guests with something delicious and quick to prepare, especially when my husband invites people at the very last moment :-) And I can make it all thanks to my irreplaceable Thermomix!

If you like dry biscuits base dessert you may prepare the Wild Berry Cheesecake, the Philadelphia Lemon Cheesecake or the Chocolate Salami or the Fruit Bavarois.

Are you looking for Sicilian desserts? Try the Sicilian Cannoli, or the Almond Granita which is perfect either in summer or in winter.

Four different Blancmange recipes to follow. Which is your favourite one? :-)


Recipe 1




Palermo style Blancmange


This is Giusy Naimo's recipe, on of my Sicilian fan form Torretta (PA).


Ingredients


- 1 L Milk
- 75 g Starch
- 200 g Sugar
- Chocolate Chips or Cinnamon and Dry Biscuits to taste


How to prepare the Palermo style Blancmange


Pour milk, sugar and starch in the bowl. Mix. 20 Sec. Speed 6.

Let boil. 15 Min. 100°C Speed 3.

Stir. 10-20 Sec. Speed 5-6.

Pour some of this mixture in a oven dish followed by a dry biscuits layer. Go on this way until the mixture finishes.

Finally spread with chocolate chips or cinnamon according to your taste!


Giusy's advice


You can serve this Palermo Style Blancmange either in summer nights or in cold winter nights!


Recipe 2




Sicilian Style Blancmange


I've taken this recipe from cookaround website. In Sicily you make the Blancmange this way.


Ingredients


6 people serving

- 1 Full-Fat Milk
- 75 g Starch
- 50 g Pistachios, shelled
- 4 Orange Leaves or 4 Lemon Leaves
- 50 g Cinnamon Sticks (or 5 g Cinnamon powder)
- 250 g White Sugar


How to prepare the Sicilian Style Blancmange


Grind pistachios. 5 Sec. Speed 5.

Put ground pistachios aside without washing the bowl.

Pour milk, sugar and starch in the bowl. Mix. 20 Sec. Speed 6.

Cook for 12-15 Min. 100°C Speed 3 until it boils.

Blend quickly. 10-20 Sec. Speed 5/6.

Add ground pistachios and pour this mixture in different single moulds or in a larger mould.

Garnish with orange (or lemon) leaves to give it some aroma.

You can remove it from the moulds when it is well cold and thick.

Lastly dust with cinnamon you finely crushed with mortar and pestle (or the cinnamon powder as you prefer).


Recipe 3




Sicilian Style Blancmange without Thermomix


I've taken this recipe from the Butta la Pasta website. It explains how the Blancmange is prepared in Catania area.


Ingredients


6 people serving

- 300 g Almonds, shelled and peeled
- 150 g Starch
- 1 L Full-Fat Milk
- 300 g Sugar
- Cinnamon


How to prepare the Sicilian Style Blancmange without Thermomix


Crush the almonds with mortar and pestle until you get very thin chops.

Put the crushed almonds in a linen cloth, close well and dip in water. Squeeze many times until you have a very thick emulsion, like a cream.

If you can't have a cream-like emulsion through this traditional method, use an immersion mixer and add some milk spoons, or grind almonds using a mixer until you have a very fine flour.

Mix almonds mixture with starch and sugar. Then slowly add milk stirring well using a whip, so that it won't go lumpy.

Pour this mixture in a bowl and cook on a very low heat, stirring continuously, until it will boil. Then beat quickly using a whip.

Wet the moulds with cold water and then pour the mixture inside it. Keep refrigerated for 3 hours.

Take out of the moulds and put on a serving dish. Garnish with cinnamon or lemon zest stripes.


Recipe 4




Valle d'Aosta Style Blancmange without Thermomix


I've taken this recipe from Quisquilie website.

In Valle d'Aosta they prepared Blancmanger without Thermomix this way.


Ingredients


- 1 L Full-Fat Milk
- 75 g Starch
- 50 g Pistachios, shelled
- 4 Orange Leaves or Lemon
- 50 g Cinnamon Sticks
- 250 g White Sugar


How to prepare the Valle d'Aosta Style Blancmange without Thermomix


Pour milk, sugar and starch in a bowl. Amalgamate.

Strain the mixture to remove possible lumps.

Pour in a pan and cook on a medium heat stirring continuously using a wooden spoon.

When it starts boil, remove from heat and beat very quickly using a whip for some minutes.

Add ground pistachios and pour the mixture in a wet mould or in different single moulds or cups.

Garnish with orange or lemon leaves to give some aroma and remove from moulds when cold and well thick.

Then dust with finely chopped cinnamon.


My advice


In Sicily people use earthenware moulds for the Blancmange, but you can use any other ones. Some silicone ones are very pretty and are in different shapes!

I suggest you garnish your Blancmange with red fruits such as strawberries or raspberries. They add a touch of colour and taste. A success, for sure: my daughters love it :-)


Translated from the Italian recipe
Biancomangiare Blanc Manger Bimby


Photocredit: kochtopf








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