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Raspberry blancmange

Raspberry blancmange

1.5 cups of cold cream TM Shchedryk

¾ cup of milk TM Shchedryk

¾ cup of ground almonds, if desired can be replaced with natural almond syrup TM Shchedryk

½ cup of sugar

Gelatin 30 g

3 tbsp. l. of cold water

2 tsp. of vanilla extract (or a few spoons of vanilla syrup Shchedryk TM)

1 cup of raspberries

raspberry topping TM Shchedryk

Preparation

Milk, almonds and sugar mix in a saucepan and place over medium heat. Stir and cook until sugar is dissolved. Previously gelatin pour by three tablespoons of cold water. When gelatin swells, warm (but not boiling) or in the microwave for 15 seconds. Pour gelatin into the milk mixture, stir well and remove from heat. Pour everything into a bowl, add the vanilla extract and replace the bowl with ice to stir the mixture to cool. When it has cooled sufficiently (but should not freeze completely) using the blades enter the cold cream, mix gently and add the berries. Pour mixture into molds and place in the refrigerator for at least three hours. Decorate ready blancmange with fresh raspberries and raspberry topping Shchedryk.

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