Coconut blancmange Recipe
Ingredients for people
- Unsweetened condensed milk : 400 ml
- Sweetened coconut milk : 400 ml
- Cane sugar : 200 g
- Gelatine leave(s) 2g : 6 whole
- Vanilla pod(s) : 1 whole
- Water : 200 ml
Method
- 1
Soak the gelatine leaves in cold water.
Split the vanilla pod with a sharp knife, scrape it then put the pod and the beans in 200ml of water. Add the sugar and mix well. Bring to a boil, remove from the heat and let infuse 15 minutes. Then add the gelatine and stir to dissolve it completely. Remove the vanilla pod. - 2
In a food processor, pour the coconut milk, the condensed milk and the gelatined syrup. Whiz until you get a smooth mixture. Then pour it all into a mold or a dish and let it cool.
Let it set in the refrigerator for 3 hours.
Chef's tip
«This dessert can be served with an exotic fruit or berry coulis. It's best when eaten really cold.»
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20mins
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0h
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3hrs
