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Coconut-Banana Blanc Manger with Roasted Chestnuts Recipe
Chef's Note
An original idea from Vincent Poussard for the AAPRA, adapted by Gourmetpedia
Ingredients
For 4 servings
- 250 g (9 oz.) fromage blanc
- 250 ml (1 cup) whipping cream
- 100 g (1/2 cup) finely granulated sugar
- 1 can of coconut milk
- 30 g (1 oz.) grated coconut
- 1 whole coconut
- 2 bananas
- 30 g (1 oz.) dark chocolate
- 30 g (1 oz.) white chocolate
- 300 g (10 oz.) fresh chestnuts
- 5 sheets of gelatin
Method
- 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.
More recipe ideas
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Collaboration: Association Aquitaine de Promotion Agroalimentaire (AAPRA) and the Union Interprofessionnelle Châtaigne Périgord Limousin, Midi-Pyrénées
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
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