Blancmange in caramel sauce
Instructions
Scour the 8 tablespoons of cornstarch and 1/2 cup sugar in a saucepan and add the hot milk, turn constantly to melt the cornstarch and sugar.
Cook on low heat until the sauce.
Add the kirsch and almond milk.
Remove the saucepan from the heat and let cool.
Pour the mixture into molds and 4 left in the fridge for a few hours.
To prepare the caramel, put sugar, cornstarch, and water in a saucepan and cook until sugar will be colorful, but not too dark.
The taste should be slightly bitter.
To prepare the custard, boil the milk and Add vanilla.
In a second saucepan beat the egg yolk with 2 tablespoons sugar and 1 tablespoon cornstarch.
Turn over again and add the milk a little at a time.
When the spoon starts to spin, remove the saucepan from heat.
Cool the custard by placing the saucepan in a base containing ice and water.
Pour the caramel into each dish, remove the blancmange moulds and put it over by the caramel sauce.
Pour the custard over the blancmange and decorate with chocolate chips and fresh fruit.
Wine: Cinque Terre Sciacchetrà (Liguria), 5-10 years, or Malvasia delle Lipari Passito (Sicily)
Ingredients and dosing for 4 persons
- 80 g of maizena
- 150 g of sugar
- 1 1/3 cup of milk
- 1/4 cup of kirsch
- 3/4 cup of cream
- 1/2 cup of almond milk
- For the caramel:
- 300 g of sugar
- 3 g of maizena
- 1/2 cup of water
- Crème anglaise:
- 3/4 cup of milk
- 1/2 teaspoon of vanilla extract
- 2 egg yolks
- 20 g of sugar
- 3 g of maizena