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Hazelnut flavoured blancmange

The real Dukan blancmange

Blanc-manger arome noisette
  • Dessert
  • Medium
  • ••••••••••••••••••••••

  • Preparation: 20 minutes
  • Cooking: 10 minutes
  • For: 12 verrines
  • The Phases : Consolidation Stabilisation

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Preparation

Ingredients

Soften the gelatine in a little bit of cold water.
Heat the milk, along with hazelnut flavouring and sweetener. Stir well.
When the mixture is almost boiling, add the well-drained gelatin and let melt.
Stir the semi-thick cream into the mixture.
Pour the mixture into verrines, let cool at room temperature, then refrigerate for at least 5 hours.

The success for this recipe

  1. Agar Agar 6 x 2g
    The natural alternative to gelatin: powdered Agar Agar.
    £ 2.45 (£ 20.42/100g)
  2. Hazelnuts
    Smooth and full of character
    £ 4.59 (£ 3.99/100ml)
 

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