Blancmange with berries
2 servings
190 minutes
Bavarian cream with berries is an exquisite French dessert with a delicate texture and subtle aroma. Its history dates back to the Middle Ages when this light creamy pudding was popular among the aristocracy. Today it delights gourmets with its airiness and refined taste. The base is coconut milk, giving the dessert exotic notes, while vanilla and cardamom add depth to the aroma. The harmonious combination of sweetness with the tartness of berry sauce makes bavarian cream an ideal conclusion to a meal. Its presentation is true art: chilled portions are carefully placed on a plate, enveloped in vibrant berry sauce and garnished with fresh berries, creating a visual and taste celebration. Bavarian cream can be served at celebrations or enjoyed in a cozy home setting, immersing oneself in the atmosphere of French gastronomic elegance.
1
Pour starch into milk, mix well. Add sugar, vanilla, and cardamom.
- Starch: 45 g
- Coconut milk: 400 ml
- Sugar: 30 g
- Vanilla sugar: 30 g
- Vanilla extract: 1 teaspoon
- Cardamom: pinch
2
Place a saucepan with milk over low heat, stirring constantly until the mixture thickens. After thickening, cook for another 2-3 minutes. Pour into portion molds or cups. Cover with plastic wrap, cool down, and refrigerate for 2 hours.
3
Place the berries, lemon juice, and powdered sugar in a pan and put it on the heat. Keep it until the berries release their juice, and the sugar dissolves. The sauce should cool down.
- Fresh berries: 400 g
- Lemon juice: 1 teaspoon
- Powdered sugar: 2 tablespoons
4
Place the blancmange on a plate, pour sauce on top, and garnish with fresh berries.
- Fresh berries: 400 g