What I did was to add some excitement to this creamy, milky pudding. First, I made a base using chocolate wafers to bring a little bit of texture, then to add some color and tang I made a pudding from sour cherry juice. Finally for the crunch I topped it with coarsely chopped blanched almonds and some dried sour cherries! Bon appétit!
For the base
- 150 gr chocolate wafers
- 30-40 gr butter, softened
For the blancmange
- 400 ml milk
- 3 tbsp cornstarch
- 3 tbsp granulated sugar
For the sour cherry pudding
- 400 ml sour cherry juice
- 3 tbsp cornstarch
- 2 tbsp granulated sugar
- A handful of blanched almonds
- 10-12 dried sour cherries
Step by step method
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- To prepare the base, put wafers in food processor and process until finely ground. Mix with softened butter and put about 2 tablespoon fulls of this crumb in each serving dish, which should preferably be a see-through glass dish. Then use a flat bottomed cup or other suitable utensil topress down the crumbs in order to obtain an even and smooth surface for the base.
- To make the blancmange place milk and sugar in a small saucepan and bring to a boil.
- Meanwhile in a small bowl mix the cornstarch with a little bit of water (1 or 2 tbsp should suffice) then lower the heat and add mixture to the milk. Keep stirring quickly with a whisk to avoid lumps from forming.
- Take off the heat once it comes to a boil and pour equally into serving dishes about half-way up.
- For sour cherry pudding place the sour cherry juice and sugar in a small saucepan and bring to a boil.
- Meanwhile in a small bowl mix cornstarch with 1-2 tbsp of water. Once the juice comes to a boil, lower heat and add cornstarch mixture. Bring to a boil while constantly stirring with a whisk. Pour into the dishes to top the blancmange.
- Let cool at room temperature. Then decorate with a mixture of coarsely chopped blanched almonds and dried cherries.
- Refrigerate at least 3-4 hours or preferably overnight before serving.