Blanc-manger coco
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| Serves | 4-6 |
| Prep time | 3 hours, 30 minutes |
| Cook time | 30 minutes |
| Total time | 4 hours |
| Meal type | Dessert |
Ingredients
- 400ml coconut milk
- 100ml milk (dairy if you can have it, otherwise almond, rice or soy)
- ⅔ cup granulated white sugar
- 1 teaspoon pure vanilla extract
- 2 envelopes of powdered gelatine (2 tablespoons)
- 2 ripe mangoes
- 1 Medium lemon
- 2 teaspoons (gluten free) icing sugar
Directions
| 1. | STEP 1: For the blanc-manger coco: |
| 2. | Moisten and chill a mold in a refrigerator |
| 3. | Over the stove at low heat, dissolve the sugar in the coconut milk. Stir, let simmer but do not boil |
| 4. | In a small bowl, pour the milk and spread the powdered gelatine on top. Mix well |
| 5. | Once the coconut milk-sugar mixture is hot, remove from the stove and add the milk-gelatin mixture. Mix well and make sure that the gelatine is well dissolved. |
| 6. | Put the liquid in the mold and refrigerate for at least 3 hours |
| 7. | STEP 2: For the mango coulis: |
| 8. | Place all ingredients in a blender or a food processor and blend until a smooth mixture is obtained. |
