Ingredients with Measurements:
- 1 can (13.5 oz) coconut milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 cup water
- 1/4 cup lime juice
- 2 tbsp lime zest
- 1 tsp vanilla extract
- Pinch of salt
Special equipment needed:
- Medium saucepan
- Whisk
- Fine-mesh strainer
- 4-6 ramekins or small bowls
Step-by-step instructions:
1. In a medium saucepan, combine the coconut milk, heavy cream, sugar, lime zest, vanilla extract, and salt. Heat the mixture over medium heat, stirring occasionally, until it comes to a simmer.
2. In a small bowl, whisk together the cornstarch and water until smooth. Add the cornstarch mixture to the saucepan and whisk until well combined.
3. Continue to cook the mixture over medium heat, whisking constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
4. Remove the saucepan from heat and stir in the lime juice until well combined.
5. Strain the mixture through a fine-mesh strainer into a large measuring cup or bowl with a spout.
6. Divide the mixture evenly among 4-6 ramekins or small bowls. Cover with plastic wrap and refrigerate until set, at least 2 hours or overnight.
7. To serve, run a knife around the edge of each ramekin or bowl and invert onto a plate. Serve chilled.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
- Chilling time: 2 hours or overnight
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 28g
- Carbohydrates: 25g
- Protein: 2g
- Sodium: 40mg
- Sugar: 18g
Substitutions for ingredients:
- You can use light coconut milk instead of full-fat coconut milk for a lighter version of this recipe.
- You can use lemon juice instead of lime juice for a different flavor.
Variations:
- You can add shredded coconut to the mixture for a more textured blancmange.
- You can add a layer of fruit or fruit compote to the bottom of each ramekin or bowl before pouring in the blancmange mixture.
Tips and tricks:
- Make sure to whisk the cornstarch mixture well to avoid lumps in the blancmange.
- Straining the mixture through a fine-mesh strainer ensures a smooth and silky texture.
- Use fresh lime zest and juice for the best flavor.
Storage instructions:
- Store the blancmange in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This blancmange is best served chilled and does not need to be reheated.
Presentation ideas:
- Serve the blancmange in clear glass bowls or ramekins to showcase the layers and texture.
- Garnish with a sprinkle of lime zest or a slice of lime.
Pairings:
- This dessert pairs well with a cup of hot tea or coffee.
Suggested side dishes:
- This dessert can be served on its own or with a side of fresh fruit.
Troubleshooting advice:
- If the blancmange does not set properly, try refrigerating it for a longer period of time.
Food safety advice:
- Make sure to use clean and sanitized utensils and equipment when preparing this recipe.
- Store the blancmange in the refrigerator at all times.
Food history:
- Blancmange is a traditional dessert that originated in medieval Europe and was made with almond milk, sugar, and rice flour.
Flavor profiles:
- This dessert has a creamy and silky texture with a tropical flavor from the coconut and a tangy kick from the lime.
Serving suggestions:
- Serve this dessert as a light and refreshing end to a meal or as a sweet treat on its own.
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