Coconut blancmange
- 4 pers
Ingredients
- 500 ml coconut milk
- 1 sachet of 2 g Sainte Lucie agar-agar
- 4 tablespoons brown sugar
- 1 teaspoon lemon juice
- 1 teaspoon Sainte Lucie cinnamon
- 1 bottle of Sainte Lucie mango coulis
Gourmet tip
Best served chilled.
Preparation
- Pour the coconut milk into a saucepan.
- Add the brown sugar, cinnamon, and lemon juice.
- Whisk to dissolve the sugar.
- Sprinkle the agar-agar over the surface of the mixture.
- Bring to a boil, stirring constantly to activate the agar-agar.
- Maintain a gentle boil for 1 minute to ensure the mixture sets properly.
- Remove from heat and let cool for 2 to 3 minutes.
- Pour the mixture into small glasses or a sharing dish.
- Refrigerate for at least 3 hours to allow the blancmange to set.
- Drizzle generously with mango coulis just before serving.
