Blancmange with sour cream: a step-by-step dessert recipe with photos

Blancmange with sour cream – a simple yet delicious dessert that will be the highlight of your holiday table and sure to impress guests with its delicate flavor and impressive presentation. Today, we'll explore a classic step-by-step recipe for sour cream blancmange using gelatin, and also offer several interesting variations of this dish with fruits, bananas, and other fillings.

Blancmange with sour cream: a classic step-by-step recipe

Nutritional value per serving

127.3 kcal

Proteins: 3.0 g
Fats: 9.4 g
Carbohydrates: 7.3 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

Although the blancmange dessert, which graced the menus of the French king and the tables of aristocrats, was originally prepared using the classic cow's milk and cream or plant-based almond milk, over time another classic recipe emerged, using sour cream.

This no-bake sour cream dessert quickly gained popularity in many European countries, as its light, sweet and sour flavor pairs perfectly with fruit, as well as a variety of sauces based on cocoa, chocolate, or fruit jelly.

There are different recipes for preparing blancmange:

with almond milk;
on cream;
with cottage cheese;
with sour cream;
on rice flour (without gelatin);
with cocoa or chocolate.

Today, we'll take a detailed look at the classic blancmange recipe with sour cream and fruit, and demonstrate each step of the dessert preparation with photos so you can easily recreate it at home.

Classic Sour Cream Blancmange Recipe

Classic blancmange with sour cream – a simple homemade recipe with photos

Ingredients

Servings

Sour cream

400 G
Sugar

1 cup
Vanilla sugar

8 G
Gelatin

50 G
Water to dissolve gelatin

1 cup

Preparation

Step 1

Before you start making the sour cream, it's worth preparing the filling. Our recipe uses canned peaches and fresh bananas, but you can use any fresh fruit or berries (blu-mange with bananas and strawberries would be delicious).

Please note that very sour fillings (oranges, pineapples, kiwis) as well as very juicy berries can reduce the effectiveness of the gelatin and the dessert may not set to the desired consistency.

Step 2

You can also add chopped nuts for flavor (we used almonds).

Step 3

Now let's begin preparing the sour cream base. To do this, pour 50 grams of gelatin into 1 cup of cold boiled water and let it steep.

Step 4

Pour 400 ml of sour cream (any fat content will do) into a saucepan, add 1 cup of sugar (you can use powdered sugar), and vanilla sugar if desired.

Mix the ingredients thoroughly and heat to 70°C, stirring vigorously to dissolve the sugar. Do not let the sour cream boil!

If you like a rich sweet taste, you can add more sugar (1.5 or 2 cups).

Step 5

Remove the heated sour cream mixture from the stove. Microwave the gelatin mixture until it becomes liquid and pour it into the sour cream in a thin stream, stirring vigorously.

To prevent the mixture from thickening too quickly, the gelatin should be warm, and the sour cream should be at a temperature of 65-70°C. If you add the gelling agent to a cold mixture, the thickening process will begin immediately, making it difficult to maintain a smooth consistency.

Step 6

Place a layer of fruit on the bottom of the pan (we used canned peaches, from which excess moisture has already drained).

Step 7

Pour the jelly over the fruit layer so that the sour cream covers the bottom layer (as in the photo).

Step 8

Place a layer of bananas (or any other fillings you would like to see in your dessert).

Step 9

Pour sour cream over it again and decorate with chopped nuts.

Step 10

If you like, you can mix the fruit fillings instead of layering them. This will still be delicious.

Step 11

Finally, pour the last layer of sour cream so that in the finished dessert the white jelly covers the fruit filling.

Let the sour cream cool to room temperature, and then put the dessert in the refrigerator for 3-4 hours.

When explaining how to make sour cream blu-mange, we poured the jelly into a large ceramic mold, but you can make the dessert in any format. Using a large, decorative silicone mold, you can create a beautiful jelly cake for an impressive presentation, as pictured.