Ingredients with Measurements:
- 1 cup coconut milk
- 1 cup whole milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup fresh strawberries, chopped
- 1 tbsp lemon juice
- 1 tbsp water
- 1 tbsp gelatin
Special equipment needed:
- Blender or food processor
- Medium saucepan
- Whisk
- Mixing bowl
- Serving dishes or molds
Step-by-step instructions:
1. In a blender or food processor, puree the fresh strawberries with lemon juice and water until smooth. Set aside.
2. In a medium saucepan, whisk together the coconut milk, whole milk, sugar, cornstarch, and salt over medium heat.
3. Cook the mixture, stirring constantly, until it thickens and comes to a boil.
4. Remove the saucepan from the heat and stir in the vanilla extract.
5. In a small bowl, sprinkle the gelatin over 1/4 cup of cold water and let it sit for 5 minutes.
6. Microwave the gelatin mixture for 10-15 seconds until it is fully dissolved.
7. Add the gelatin mixture to the milk mixture and whisk until fully combined.
8. Divide the mixture into two bowls. Add the strawberry puree to one bowl and whisk until fully combined.
9. Pour the plain mixture into serving dishes or molds, filling them halfway.
10. Refrigerate for 10-15 minutes until the mixture is slightly set.
11. Pour the strawberry mixture on top of the plain mixture, filling the dishes or molds to the top.
12. Refrigerate for at least 2 hours or until fully set.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Temperature:
Refrigerate at 40°F or below.
Serving size:
Makes 4 servings.
Nutritional information:
Calories: 280
Fat: 10g
Carbohydrates: 45g
Protein: 3g
Sodium: 150mg
Sugar: 35g
Substitutions for ingredients:
- Almond milk or soy milk can be substituted for whole milk.
- Agar agar can be used instead of gelatin for a vegetarian option.
- Frozen strawberries can be used instead of fresh.
Variations:
- Use other fruits such as raspberries, blueberries, or mangoes instead of strawberries.
- Add shredded coconut to the mixture for extra texture and flavor.
- Top with whipped cream or toasted coconut flakes before serving.
Tips and tricks:
- Make sure to whisk the mixture constantly while cooking to prevent lumps.
- If the mixture is too thick, add more milk to thin it out.
- To remove the blancmange from the molds, dip them in hot water for a few seconds before unmolding.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Blancmange is best served cold and does not need to be reheated.
Presentation ideas:
Serve the blancmange in clear glass dishes or molds to showcase the layers.
Garnishes:
Top with fresh strawberries or toasted coconut flakes.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
This dessert can be served as a standalone dish.
Troubleshooting advice:
- If the mixture is too thin, add more cornstarch to thicken it.
- If the mixture is too thick, add more milk to thin it out.
Food safety advice:
Make sure to refrigerate the blancmange at 40°F or below to prevent bacterial growth.
Food history:
Blancmange is a traditional dessert that originated in medieval Europe and was made with almond milk, rice, and sugar.
Flavor profiles:
This dessert is sweet and creamy with a hint of coconut and strawberry flavors.
Serving suggestions:
Serve chilled as a refreshing dessert after a meal.
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