Blancmange with strawberry, poppy and mint

Category: Festive cuisine
Blancmange with strawberry, poppy and mint

Ingredients

1st layer
Strawberry 150 g
Powdered sugar 40 g
Starch 1 tsp
2nd layer
Poppy 50 g
Powdered sugar 50 g
Water 100 ml + for steaming poppy
Starch 1 tsp
3rd layer
Lemon zest from one lemon
Lemon juice 80 ml
Water 120 ml
Powdered sugar 50 g
Mint 25 g
Starch 1 tsp

Cooking method

  • 1st layer.
  • Chop strawberries with a blender, add powdered sugar, starch and put on medium heat. Stir vigorously with a whisk and heat until thick. Cool slightly and place on the bottom of the bowl.

  • 2nd layer.
  • Pour boiling water over the poppy seeds and leave for an hour.
  • Drain, dry with a napkin, mix with sugar (powdered sugar) and grind in a mortar. Then pour water, add starch and over low heat, stirring vigorously with a whisk, bring until thickened. Cool slightly and place in a middle layer in a bowl.

  • 3rd layer.
  • All ingredients, except mint, mix and heat until thickened. Cool completely.
  • Grind the mint in a blender, combine with the cooled cream and beat again with a blender. Put the last layer in a bowl.


  • Put the dessert in the refrigerator. Garnish with a mint leaf and strawberries before serving.

Note

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