Coconut cream blancmange with rhubarb and banana recipe

Coconut Cream Blancmange with Rhubarb and Banana recipe

This article was published by: Matthew

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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