Blancmange with tropical fruits

1 serving

210 minutes

Blancmange with tropical fruits is an elegant dessert of French cuisine that combines a delicate texture with bright, sunny aromas. The origins of blancmange trace back to Medieval Europe when this dessert was made with almond milk. Today it has taken on a new form enriched with creamy tenderness and exotic fruits. The lightness of whipped cream and the silky structure of gelatin create airiness, while mango, passion fruit, and coconut provide a tropical burst of flavors. The combination of sweetness, freshness, and a hint of tartness makes it the perfect ending to a dinner. Served with berries, pineapple chips, and mint, this dessert transforms into a true work of art on the plate. Refreshing, light, and delightful, it will please even the most discerning gourmets.

Energy value per serving

• Calories: 553.2
• Proteins: 3.8g
• Fats: 42.9g
• Carbohydrates: 36.5g

Ingredients

• Cream 33%: 130 ml
• Cane sugar: 10 g
• Vanilla pod: 2 g
• Salt: 1 g
• Gelatin: 1 g
• Mango passion fruit syrup: 30 g

Cooking steps

1. Add cane sugar and vanilla pods to the cream - mix well.

   Required ingredients:

   • Cream 33%: 130 ml
   • Cane sugar: 10 g
   • Vanilla pod: 2 g

2. Heat the mixture to 50°, add gelatin, and mix thoroughly.

   Required ingredients:

   • Gelatin: 1 g

3. Add floral salt.

   Required ingredients:

   • Salt: 1 g

4. Pour everything into the required mold and place in the refrigerator to set (for about 2-3 hours).

5. Pour the blanmanje with mango-passion fruit sauce.

   Required ingredients:

   • Mango passion fruit syrup: 30 g

6. Whip the cream (30 ml) and use a hot spoon to place a quenelle of cream on the blancmange.

   Required ingredients:

   • Cream 33%: 130 ml

7. Decorate with fresh coconut, blueberries, raspberries, pineapple chips, pomegranate, mint, as well as balls of kiwi and mango.