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Editions Exbrayat
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Coconut Blancmange
Servings:
Many
Ingredients:
- 10 gelatin leaves
- 75cl milk
- 300g grated coconut
- 1/2 ltr heavy cream (crème fleurette)
- 250g coarse-grained sugar
- Crystallized fruit
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Method:
Soak gelatin leaves in a small amount of cold water until they soften.
Bring the milk to a slow boil, then add the coconut and gelatin.
Let boil gently for 3 minutes, stirring constantly.
When the mixture cools, strain through a cheesecloth.
Whip the cream and sugar until firm, then mix carefully with the coconut
mixture.
Pour into a mold and chill in the refrigerator for a minimum of 3 hours.
Dip the bottom of the mold in hot water, then turn out onto a plate.
Garnish with crystallized fruit.
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