Coconut Blancmange with Exotic Fruit Jam
At La Chambre, it's holiday and beach vibes with this coconut blancmange recipe, topped with Mango, Passion Fruit & Vanilla jam!
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Ingredients
- 15cl coconut milk
- 2 gelatin sheets
- 50 cl whipping cream
- 25 g caster sugar
- Optional: grated coconut
- 1 jar Mango, Passion Fruit & Vanilla jam
Instructions
- Soak the gelatin sheets in a bowl of cold water.
- Heat the milk and sugar until boiling. Add the drained gelatin sheets and mix. Let cool.
- Whip the well-chilled cream into soft peaks, then gently fold it into the sweetened milk.
- Pour into small glasses. Keep refrigerated.
- Just before serving, top the blancmange with Mango, Passion Fruit & Vanilla jam. Optionally, sprinkle with grated coconut.
