Cinnamon and vanilla blancmange

Cinnamon and vanilla blancmange


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: 4 grams protein
calories: 119 milligrams cholesterol
calories: 46.6 milligrams sodium
calories: NutritionInformation

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