Blancmange "Creamy Caramel 18+"

Category: Confectionery
Blancmange Creamy Caramel 18+

Ingredients

Creamy or milk liqueur 0.5 l.
Gelatin 15-20 g.
Chocolate glaze as planned

Cooking method

  • Gelatin is soaked in 50 ml. warm water for 20-40 minutes, then stir while heating until complete dissolution.
  • The solution is filtered and thoroughly mixed with liqueur; poured into molds and placed in a cold place until tender. Ready-made jellies are decorated with chocolate, chocolate icing or cocoa according to the artist's idea.
  • (In the photo there is a dark star made of the same jelly with the addition of cocoa).
  • History:
  • Initially, the recipe was invented at a time when there were often girls at parties who "do not drink at all", and the most common liqueur was Amaretto. On its basis, this dessert was made, which formally allowed them not to go against their beliefs.

The dish is designed for

5 servings

Time for preparing:

1.5 hours

Note

Any liqueur can be taken as a basis, depending on the idea and preferred taste: chocolate, cream, berry, etc., or a homemade analogue of the type Liqueur "Butter cream" .
In accordance with it, fillings and decor are selected (various nuts, grated chocolate, berries, fruits)

Medusa
Liqueur - 0.5 l,
portions - 5
"... at parties there were often girls who" don't drink at all "


Thought ...
And then I have them all champagne, champagne ...

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