Blancmange of buffalo milk and frost of tangerines

Blancmange with mandarins frost. A riot of colours and flavours for a fresh, Lightweight, scented, that invites you to enjoy the spring. I say at once that I prepared in the framework of experimentation on a particular ingredient, a buffalo milk concentrate of which I speak here under. But, Obviously, find great recipe even doses to prepare this Blancmange with regular whole milk. The cream (The blancmange siciliano, which can be done with almond milk) is sweet, light and delicate, flavored with cinnamon and vanilla and is paired with a frost of Mandarin that softens with its acidity the sweetness of Blancmange. Practically, I put together two traditional Sicilian recipes in a wedding played on thread of sweetness. The cake is very easy to prepare, but there are times to be respected: the day before you have to make the cream that needs to firm up all night and you have to infuse the zest of tangerines. The following day he prepares the frost of Mandarin and is completed on all.

The particular ingredient mentioned is called Latterì, is a buffalo milk to 100% with a fat content of 18%, cold concentrate, is deprived of 50% of its water and stored at low temperatures in order to leave all its organoleptic qualities, product for Professional catering to both sweet and salty from ILC Mediterranean S.p.A.. I'm having a few weeks to test this milk in every way that fantasy suggests to me and, within a group of experimentation that is considering the versatility of the product, I am learning to manage it, because it has a very creamy consistency (closer to that of cream rather than milk) and a naturally sweet flavor. For some time I had discovered the burro di bufala, I use all the time, and now I'm appreciating this product that allows you to use less sugar and less starch in sweet and savory dishes brings delicacy and softness, with a unique and unmistakable flavour.

Ingredients for 4 people:

for the cream of buffalo milk

  • 500 milliliters of milk buffalo milk concentrate (or 500 ml whole milk)
  • 20 grams of flour (or 30 grams of flour if you use whole milk)
  • 30 grams of sugar (or 70 grams of sugar if you use whole milk)
  • 1 tablespoon organic vanilla extract
  • a pinch of ground cinnamon

for the frost of Mandarin

  • 500 milliliters of Mandarin juice
  • grated zest of tangerines 3
  • 45 grams of cornstarch or potato starch
  • 60 grams of caster sugar
  • red currants for topping, just enough

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For Blancmange: put into a casserole the starch and sugar; merge a little of buffalo milk slowly, stirring constantly, until some sort of batter smooth and without lumps. Combine the remaining milk, cinnamon and vanilla extract. Put the saucepan on the stove and Cook, over low heat; always mix until the cream thickens. If you use whole milk, follow the same procedure, with doses that I mentioned.

Pour the cream of buffalo milk in shot glasses and, Once it has reached room temperature, refrigerate for at least 3 hours or until firm. Suggest you prepare the cream the night before, so it has time to harden overnight.

For the frost of tangerines: wash the citrus fruits, grate the peel of 3 tangerines and place it in an infusion 30 ml mineral water. Leave to soak over night, then filter the water and blend it with the juice of mandarins already filtered. Dissolve the cornstarch in the liquid (use your fingertips to make sure that there are no lumps), then add the sugar and cook in a saucepan over low heat, stirring constantly with a whisk to avoid lumps. When the mixture is boiling joint, Cook for 5 minutes stirring constantly: you will see that the cream will thicken slightly and that the color will become bright and shiny. Turn off the heat and let the cream at room temperature, stirring it from time to time: you have to become a lukewarm but remain some more’ fluid. Then, the cream now toned, pour the frost of tangerines and place back in the fridge until the jelly is solidified: keep in mind that the consistency of gelatin should be soft and creamy (as the frost of watermelon), then 4-6 are enough hours in the refrigerator.

Before serving, garnish the cake with red currants or with slices of peeled Mandarin alive. Bon appétit!

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8 comments

Catherine May 6, 2015 at 11:49

Show! Show your recipe that combines two of Sicilian desserts and show all your site. I like to exalt the products of my land (are Palermo) with a modern note. I like it, I like it! Complimentissimi, I'll try this sweet these days, but I already know who's going to be great!

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Ada Parisi May 7, 2015 at 13:36

Thanks Catherine!!!! All the more so because six of Palermo and then understand me perfectly! Try the recipe with the regular milk, I'm sure you know him better than I eat white and frost also Mandarin! I embrace you!!!

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Dolly April 8, 2015 at 18:36

Certain that the Buffalo must be a condensed milk goodness and this sweet goodness exaggerated!!! But where is it in Pavia on Buffalo condensed milk?! Vabè, I'll do it with whole milk… Congratulations for the recipe.

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Sicilians creative in the kitchen April 9, 2015 at 11:25

Hello Dolly! If you want to try it I think you can order it directly on the site linked on the blog. But in the meantime try this white cream with cow's milk, You'll. Then you can garnish with whatever you like: Tangerine Frost, of oranges, lemon curd, strawberries or berries cooked a few minutes in a pan with the sugar and lemon, melted chocolate. A sea of possibilities. And you can also Spice up the white cream with vanilla, cinnamon, lemon or orange zest…. Let me know! ADA

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Anna April 8, 2015 at 17:34

Hi Ada!
Tangerine or orange Frost, You can keep it, in a refrigerator or in a Bain Marie, in order to prepare the blancmange again this summer?
I'd like to, enjoy on the terrace:-)
Kisses Anna

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Sicilians creative in the kitchen April 8, 2015 at 17:36

Hi Anna! I just I would freeze the juice, so I wish I could help him and get him ready when you want! Frost already done not because it changes the texture. But the gist is easy, the surgeli already dosed, 500 milliliters per time. Invite me on the terrace!!! Kisses, ADA

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Maria Teresa April 8, 2015 at 17:00

Hello,
can I use the orange juice instead of Mandarin?
If you remain the same doses?

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Sicilians creative in the kitchen April 8, 2015 at 17:05

Yes, You can use oranges, which by the way I am now even a little’ the sweetest. For flour remains the dose, on sugar depends on how much you want it sweet you: You can increase or decrease if the sweet citrus sour if he had. The texture is creamy, soft. I love Orange too! Thank You Maria Teresa. ADA

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