Coconut cream blancmange with rhubarb and banana recipe
Coconut Cream Blancmange with Rhubarb and Banana recipeThis article was published by: Matthew
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|300 ml||single cream or milk|
|1 packet(s)||blancmange powder for 0,5 l milk|
|200 ml||coconut milk, unsweetened|
|125 ml||cherry juice|
|15 g||cornstarch, (1 heaped tbsp)|
InstructionsMix 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.
ca. 35 min
ca. 4 hrs
Grade of difficulty:
Calories per portion:
Reference: Coconut cream blancmange with rhubarb and banana recipe
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