BLANC-MANGER with COCONUT
This is a quick blancmange, without gelatin. This fashionable dessert in the last century had practically disappeared from tables. It seems to be back in fashion! This unsweetened preparation can be used as a crust for white fish or with an egg yolk added, transformed into patties to accompany dried beans or to flavor a coral lentil or Butternut soup or heated with fresh cream transformed into a sauce. to serve with chicken breasts or …
* To give it a base, I chose a slice of Chocolate Muffin but a Shortbread or a piece of Biscuit would do just fine.
** To sweeten it, I chose a small cherry sauce (that of the amaretto cherries) but a red fruit coulis, a chocolate sauce or a liquid jam would do just fine *
Per person :
2 ladles of grated coconut
4 tbsp of milk
2 tablespoons of yogurt
2 tablespoons of fresh cream
1 thin slice of Muffin or chocolate cake *
1 tbsp of sweet sauce *
Warm the milk then mix it with the coconut, let cool and set aside 10 min. Add the yogurt, mix. Add the cream and mix until a homogeneous paste is obtained, set aside for 10 min at room temperature. Shape into a dome or ball by pressing lightly then refrigerate 10 min before assembling. The assembly is done just before serving. To do this, place the blancmange on the cake, offer the sauce on the side and serve. Nice cuisine to all, Régine