Cinnamon and vanilla blancmange

Cinnamon and vanilla blancmange

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This sweet cream dessert tastes as good as it looks.

The ingredient of Cinnamon and vanilla blancmange

  1. 400ml milk
  2. 300ml thickened cream
  3. 1 cinnamon quill
  4. 1 vanilla bean, split, seeds scraped
  5. 3 egg yolks
  6. 1/3 cup (75g) caster sugar
  7. 3 gold-strength gelatine leaves (see note)

The instruction how to make Cinnamon and vanilla blancmange

  1. Place milk, cream, cinnamon and vanilla pod and seeds in a pan over medium heat, and bring to just below boiling point. Turn off heat and leave to infuse for 1 hour.
  2. Beat egg yolks and sugar until thick and pale. Return cream mixture to just below boiling point. Strain through a sieve over the egg mixture, whisking constantly. Discard cinnamon and vanilla. Transfer to a clean pan, return to low heat and cook, stirring, for 4-5 minutes until mixture is thick enough to coat the back of a spoon.
  3. Meanwhile, soak the gelatine in a bowl of cold water for 5 minutes to soften.
  4. Squeeze gelatine to remove excess water. Add gelatine leaves to the custard and stir until dissolved. Strain mixture through a sieve, then pour into 6 teacups. Chill for at least 6 hours or overnight.

Nutritions of Cinnamon and vanilla blancmange

calories: 290.385 calories
calories: 22 grams fat
calories: 14 grams saturated fat
calories: 18 grams carbohydrates
calories: 18 grams sugar
calories:
calories: 4 grams protein
calories: 119 milligrams cholesterol
calories: 46.6 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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