Ingredients with Measurements:
- 2 ripe mangoes, peeled and chopped
- 4 passion fruits, pulp removed
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/2 cup cornstarch
- 1 teaspoon vanilla extract
- Pinch of salt
Special equipment needed:
- Blender or food processor
- Medium saucepan
- Whisk
- Mixing bowl
- Ramekins or molds
- Plastic wrap
Step-by-step instructions:
1. In a blender or food processor, puree the chopped mangoes until smooth. Set aside.
2. In a medium saucepan, combine the passion fruit pulp, heavy cream, whole milk, sugar, cornstarch, vanilla extract, and salt. Whisk until well combined.
3. Heat the mixture over medium heat, stirring constantly, until it thickens and comes to a boil. Continue to cook for 2-3 minutes, stirring constantly.
4. Remove the saucepan from the heat and stir in the pureed mangoes.
5. Pour the mixture into ramekins or molds and cover with plastic wrap. Chill in the refrigerator for at least 4 hours, or until set.
6. To serve, run a knife around the edges of the ramekins or molds and invert onto a plate. Serve chilled.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
- Chilling time: 4 hours
Temperature:
- Cooking temperature: Medium heat
- Serving temperature: Chilled
Serving size:
- This recipe makes 6-8 servings.
Nutritional information:
- Calories: 305
- Fat: 16g
- Carbohydrates: 40g
- Protein: 3g
- Fiber: 3g
- Sugar: 31g
Substitutions for ingredients:
- You can use any other fruit puree instead of mangoes.
- You can use any other sweetener instead of granulated sugar.
- You can use any other thickener instead of cornstarch.
Variations:
- You can add chopped fresh fruit or berries on top of the blancmange before serving.
- You can add a layer of crushed cookies or biscuits on the bottom of the ramekins or molds before pouring the blancmange mixture.
- You can use coconut milk instead of whole milk for a tropical twist.
Tips and tricks:
- Make sure to whisk the mixture constantly while heating to prevent lumps.
- Use ripe and sweet mangoes for the best flavor.
- You can strain the passion fruit pulp to remove the seeds if desired.
- You can adjust the amount of sugar according to your taste preference.
Storage instructions:
- Store the blancmange in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This recipe is best served chilled and does not need to be reheated.
Presentation ideas:
- Serve the blancmange on a plate with a drizzle of passion fruit sauce and fresh mint leaves.
Garnishes:
- Fresh fruit or berries
- Crushed cookies or biscuits
- Whipped cream
- Mint leaves
Pairings:
- This dessert pairs well with a glass of sparkling wine or champagne.
Suggested side dishes:
- Fresh fruit salad
- Cheese platter
- Charcuterie board
Troubleshooting advice:
- If the mixture is too thick, add more milk or cream to thin it out.
- If the mixture is too thin, add more cornstarch to thicken it.
Food safety advice:
- Make sure to use clean and sanitized equipment and utensils while preparing the recipe.
- Store the blancmange in the refrigerator at all times.
Food history:
- Blancmange is a traditional French dessert made with milk, sugar, and gelatin or cornstarch. It was popular in the Middle Ages and was often served at banquets and feasts.
Flavor profiles:
- This dessert is sweet and fruity with a creamy texture.
Serving suggestions:
- Serve the blancmange as a light and refreshing dessert after a heavy meal.
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