The blancmange with cookies is a traditional dessert particularly widespread in Sicily.
Its preparation, as simple as it is delicious, harks back to the simple homemade sweets of the past, made by grandmothers or mothers with what they most readily had in the pantry, to delight the families on festive days.
A simple milk cream that does not require the use of eggs, thickening into a delightful pudding with a delicate lemon scent. It is then enriched with layers of cookies dipped in coffee as desired.
To decorate the dessert, dark chocolate shavings and a sprinkle of colored sprinkles, often used to make traditional Sicilian desserts even more festive.
The recipe for blancmange with cookies that follows has a very cute presentation, in my opinion, because by following my simple procedure you can make a blancmange to serve in slices, thus presenting it out of the mold.
If you like my recipes, you can follow me on my FACEBOOK page and on INSTAGRAM
Thank you ❤️😘❤️
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 269.85 (Kcal)
- Carbohydrates 46.86 (g) of which sugars 26.37 (g)
- Proteins 5.35 (g)
- Fat 7.61 (g) of which saturated 3.57 (g)of which unsaturated 2.10 (g)
- Fibers 3.03 (g)
- Sodium 62.79 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 1/4 cups whole milk
- 3/4 cup sugar
- 3/4 cup cornstarch
- lemon zest (from an untreated lemon)
- coffee (sweetened 2 cups)
- 5 oz dry cookies (like Oro Saiwa)
- 1.5 oz dark chocolate (in shavings)
- sugar pearls (colored)
- as needed sunflower oil
Tools
- 1 Coffee maker
- 1 Cup wide
- 1 Small pot
- 1 Wooden spoon
- 1 Mold 30 cm loaf pan
- 1 Grater for chocolate
- 2 Trays long
Steps
To prepare the Sicilian blancmange with cookies, start by preparing a 2-cup coffee maker of coffee.
Then transfer it while still hot into a wide cup and sweeten it immediately.
Stir to dissolve the sugar and let cool.
Line a loaf pan with parchment paper cut to size, then wet and wrung out.This will adhere better to the sides of the pan, preventing it from moving when we pour the cream over it.
Using an oiled napkin or a kitchen brush, lightly oil the inside of the parchment paper that will be in contact with the dessert.
At this point, move on to making the cream by mixing the sugar and cornstarch directly in a small pot.
Gradually incorporate the milk, first only part of it, and after stirring, when we have a homogeneous mixture without lumps, add the remaining part of the milk.
Add the peel of one untreated lemon, cut into strips, and place over moderate heat, always stirring until it boils.
Remove the peel and immediately pour a quarter of the cream into the lined mold, leveling.
Place on top the dry cookies lightly dipped in the sweetened and now cold coffee.
For a better result, do not leave spaces between the cookies.
Pour more cream over the cookies and level again.Place another layer of cookies dipped in coffee. Then more cream and cookies.
Finish with the rest of the cream and level. A total of 4 layers of cream and three of dipped cookies.
Cover the pan with plastic wrap and let it cool at room temperature.
To accelerate cooling, the pan can be placed inside a larger pan containing cold water.Change the water several times as the cream releases its heat to it.
When completely cold, transfer the pan with the dessert to the fridge for at least a couple of hours.
When it is well chilled, remove the dessert from the mold, first placing it on any tray and freeing it on the sides from the parchment paper.Then place the tray on which you want to serve it on top and gently flip the dessert onto it.
Remove all the parchment paper.
Decorate the edges with grated dark chocolate and the center with cheerful sprinkles.
The Sicilian blancmange with cookies is now ready.
In the fridge, well-sealed in an airtight container, for about 3 days.
In the fridge, well-sealed in an airtight container, for about 3 days.
Here is a selection of products that are definitely useful for making desserts. Many of these have been purchased and tested by myself. To view the recommended products, click here.
Here is a selection of products that are definitely useful for making desserts. Many of these have been purchased and tested by myself. To view the recommended products, click here.
