While blancmange isn’t a Creole dish (its origins are most likely in Persia during the Middle Ages), it’s one of (if not the) most famous Caribbean dessert.
Serves: 6
Preparation time: 15 minutes
Cooking time: 5 minutes
Ingredients
- 500ml of coconut milk
- 420ml of condensed milk
- 50g of fresh coconut, finely grated
- Zest of 2 organic limes
- 1 pinch of ground cinnamon
- 1 tbsp of rum
- 1 pinch of salt
- 1 vanilla pod, cut lengthwise and scraped
- 2,5g of agar (or 6 gelatin sheets), softened in a bowl of cold water
Method
- In a large non-stick pan, pour the coconut milk, grated coconut and sweetened condensed milk.
- Add the cinnamon, vanilla seeds, salt and the zest of limes.
- Stir in constantly and bring to a simmer over medium heat.
- Add rum.
- Off the heat, add the agar or squeezed gelatin.
- Whisk until dissolved.
- Pour into a greased large mold with patterns or in individual ramekins.
- Allow to cool before putting the blancmange in the refrigerator for at least 6 hours.
- Serve plain or with a tropical fruits coulis.