Blancmange with cottage cheese: a step-by-step dessert recipe with photos

Blancmange with cottage cheese – a light dessert with a delicate texture and a pleasantly creamy flavor with a slight tartness of cottage cheese, perfectly complemented by a bright fruity note. Today, we'll tell you how to make cottage cheese blancmange at home and offer the best classic step-by-step recipe for this incredibly delicious dessert.

Blancmange with cottage cheese: a classic step-by-step recipe

Nutritional value per serving

133.0 kcal

Proteins: 9.1 g
Fats: 4.1 g
Carbohydrates: 15.8 g

*Nutritional value is calculated per 100g of ingredients

Total time: 3 hours 30 minutes
Time in the kitchen: 30 min
Complexity:

A simple recipe.
Number of servings: 8

Today, almost all curd desserts are called "cheesecakes." But if you ask what the no-bake dessert made with curd cheese, sour cream, and gelatin is called in European countries, you'll discover it's a variation of the famous blancmange, invented in the 12th century by an Italian court chef and perfected by the skilled chefs of Versailles.

We recently told you how to cook French version of blancmange with almond milk, and also analyzed the traditional recipe step by step sour cream and fruit.

Blancmange with cottage cheese and fruit is a simple yet beautiful and incredibly delicious dessert, perfect for any holiday table. In this article, we'll walk you through the step-by-step process of making blancmange with cottage cheese, sour cream, and canned peaches, but you can use any fruit or berries you like.

pineapple;
bananas;
peaches;
apricots;
dried apricots;
raisins;
strawberries;
cherries;
currants;
cranberries, etc.

Please note! This recipe is gelatin-based, so avoid using very sour or juicy ingredients (such as citrus fruits and kiwi) as a filling. Agar-agar or pectin are better for gelling these desserts.

If you want to modernize the recipe and make a curd blancmange with frozen berries, try to remove as much liquid from the filling as possible, otherwise the dessert may not set properly.

Recipe for classic blancmange with cottage cheese and fruit

Classic blancmange with cottage cheese – a simple recipe with step-by-step photos

Ingredients

Servings

Cottage cheese

700 G
Sour cream

200 G
Milk

150 ml
Sugar

150 G
Vanilla sugar

16 G
Gelatin

50 G
Canned peach

4 pcs

Preparation

Step 1

Let's start making the curd blancmange by preparing the gelatin. Pour 40-50 grams of gelatin into 150 milliliters of cold milk, stir, and let it sit for 15 minutes.

Step 2

Let the peaches drain well, removing excess liquid, and cut into small cubes.

Step 3

To 700 grams of cottage cheese add 1-2 packets of vanilla sugar (8-16 grams), 150 grams of sugar and 200 milliliters of sour cream.

You can use fermented milk products of any fat content. Of course, the dessert will taste better with higher-fat cottage cheese and sour cream, but choosing low-fat products allows you to vary the calorie content of the dish.

Step 4

Blend the mixture with an immersion blender until it's as smooth as possible and all the curd grains are incorporated. The result should be a circular mass, as shown in the photo.

If the cottage cheese is too dry, you can slightly change the proportions by reducing the amount of cottage cheese and proportionally increasing the amount of sour cream.

Step 5

Heat the gelatin in the microwave (or in a water bath) until liquid and let it cool slightly.

Step 6

Add gelatin to the curd mixture and mix with a blender until smooth.

Step 7

Add diced peach and mix with a silicone spatula.

Step 8

Pour the prepared mixture into a silicone mold (there is no need to grease the mold with anything).

Step 9

Cover the form with cling film and put it in the refrigerator for 3 hours.

Step 10

To remove the curd blancmange without damaging the decorative curls, dip the bottom of the pan in hot water for 20-30 seconds, then cover with a plate and turn over.

Step 11