Coconut cream blancmange with rhubarb and banana recipe

Coconut Cream Blancmange with Rhubarb and Banana recipe

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Ingredients
300 ml | single cream or milk |
1 packet(s) | blancmange powder for 0,5 l milk |
6 tbsp | sugar |
200 ml | coconut milk, unsweetened |
500 g | rhubarb |
125 ml | cherry juice |
15 g | cornstarch, (1 heaped tbsp) |
1 | banana |
To garnish: | |
coconut flakes | |
mint |
Instructions
Mix 5 tablespoons of the single cream or the milk with the blancmange powder and 3 tablespoons of sugar. Bring the remaining single cream or milk together with the coconut milk to the boil. Stir in the blancmange powder mixture and boil for 1 minute until the mixture thickens. Stir frequently. Pour the blancmange into a bowl which was rinsed with cold water and place the bowl into the fridge for approximately 4 hours to set.Cut the rhubarb in small pieces.
Mix 2 tablespoons of cherry juice with the cornstarch until well combined. Bring the remaining cherry juice to the boil, add the rhubarb and simmer for approximately 5 minutes. Season to taste with sugar. Thicken with the cornstarch mixture. Peel the banana, cut in small pieces and fold in.
Divide the rhubarb compote into 4 dessert bowls, arrange some blancmange on top and garnish with coconut flakes and mint.
Preparation time:
ca. 35 min
Resting time:
ca. 4 hrs
Grade of difficulty:
medium
Calories per portion:
380kcal
Reference: Coconut cream blancmange with rhubarb and banana recipe
Recipe type: xarchivex
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