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Vanilla Blanc Mange With Fruit Sauce

American.Gourmet's picture
Ingredients
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Skim milk 3 Cup (48 tbs)
  Sugar 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Noncaloric liquid sweetener 1 Teaspoon
  Vanilla extract 2 Teaspoon
  Dietetic fruit cocktail 1 Pound, drained (1 Can)
Directions

1. Sprinkle gelatine over 1/2 cup medium bowl; let stand, to soften.
2. Meanwhile, slowly heat rest of milk just until bubbly around edge of pan.
3. Pour over gelatine, stirring until dissolved. Add sugar, salt, sweetener, and vanilla.
4. Refrigerate until consistency of unbeaten egg white—about 1 hour.
5. With rotary beater, beat until very frothy and almost double in bulk.
6. Pour into 6 individual molds or 8-inch
(5 1/2-cup) ring mold. Refrigerate several hours.
7. To serve: Loosen edge with sharp knife. Invert onto serving plates or platter.
8. Spoon fruit cocktail over molds.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Beating
Interest: 
Holiday
Servings: 
6

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