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. And have a look at all my recipes DESSERT SPOON and GELI FRUIT to find interesting and delicious alternatives.
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 a cream that should firm up all night and you have to put the infusion of mandarin zest. The following day he prepares the frost of Mandarin and is completed on all.
Latterì, buffalo milk
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 the milk in any way that the imagination suggests to me slowly and I'm 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, which are often used in both sweet and savory recipes. Now I am enjoying this very product that allows you to use in desserts less sugar and less starch and the savory dishes gives delicacy and softness, with a unique taste.
FOR THE WHITE EAT
500 milliliters of whole milk or buffalo 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 MANDARIN FROST
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, to taste
For Blancmange: put the starch and sugar in a saucepan; 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 strain the water and add it to the already filtered mandarin juice. 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: must become lukewarm but still remain a little 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!