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.
1
Add cane sugar and vanilla pods to the cream - mix well.
- Whipping cream 33%: 130 ml
- Cane sugar: 10 g
- Vanilla pod: 2 g
2
Heat the mixture to 50°, add gelatin, and mix thoroughly.
- Gelatin: 1 g
3
Add floral salt.
- 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.
- 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.
- Whipping cream 33%: 130 ml
7
Decorate with fresh coconut, blueberries, raspberries, pineapple chips, pomegranate, mint, as well as balls of kiwi and mango.