Coconut Blanc-Manger with Banana and Chestnut
Flavors of Aquitaine. An original idea from Vincent Poussard for the AAPRA, adapted by Gourmetpedia. Difficulty: Average. Total time: 30 to 60 minutes; preparation time: 45 minutes.
Ingredients
| 250 g | fromage blanc |
| 250 ml | whipping cream |
| 100 g | finely granulated sugar |
| 1 can | coconut milk |
| 30 g | grated coconut |
| 1 | whole coconut |
| 2 | bananas |
| 30 g | dark chocolate |
| 30 g | white chocolate |
| 300 g | fresh chestnuts |
| 5 | gelatin sheets |
Instructions
- Boil a little coconut milk to soften the sheets of gelatin. Let cool to lukewarm.
- Blend the gelatin into the coconut milk; whisk in the fromage blanc.
- Whip the cream; gently fold into the coconut-cheese mixture. Add some slivers of roasted chestnut. Let set in the refrigerator. For a more attractive presentation, prepare the blanc manger in individual dishes.
Finishing:
- Chop the coconut meat, dark chocolate and white chocolate.
- Dip the bananas in butter and sugar.
- Unmold the blanc manger. Place the banana pieces on top.
- Sprinkle with coconut and slivers of chocolate.
- Garnish with whole roasted chestnuts.