Blancmanges
White Coconut Blancmange with Strawberry Sauce
A family-size creamy white coconut blancmange with a fresh, glossy strawberry sauce.
- Yield
- 1 blancmange (20 cm)
- Prep
- 20 min
- Cook
- 15 min
- Resting / chilling
- 3 h 30 min
- Total time
- 4 h 5 min
Ingredients
- 700 ml whole milk
- 200 ml coconut milk
- 250 g sweetened condensed milk
- 55 g cornstarch
- 300 g strawberries
- 90 g sugar for the strawberry sauce
- 10 ml lemon juice
Method
- Very lightly grease a 20 cm mold with neutral oil and quickly rinse it with cold water.
- Dissolve the cornstarch in 200 ml of the cold milk. In a saucepan combine the remaining milk, coconut milk and condensed milk.
- Heat over medium heat. When warm, add the cornstarch mixture and cook, stirring constantly, for 6–8 minutes after thickening, until smooth and fully cooked.
- Pour immediately into the mold, cool for 30 minutes and refrigerate for at least 3 hours.
- For the sauce, cook the strawberries, sugar and lemon juice over medium heat for 5–7 minutes, keeping some fruit pieces intact. Cool completely.
- Unmold the chilled blancmange and top with the cold sauce shortly before serving.
How to serve: Keep the sauce concentrated in the center and leave part of the white blancmange visible.
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