Coconut-Banana Blanc Manger with Roasted ChestnutsTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:247.9 kcal
Proteins:5.5 g
Fats:15.6 g
Carbohydrate:23.1 g
Fibers:0.8 g
Sugar:10.6 g
Cholesterol:32.2 mg
Sodium:101 mg
Calcium:122.3 mg
Energy:1082 kcal
Proteins:23.9 g
Fats:68 g
Carbohydrate:101 g
Fibers:3.6 g
Sugar:46.2 g
Cholesterol:140.7 mg
Sodium:440.8 mg
Calcium:533.9 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
250
ml
whipping cream
100
g
finely granulated sugar
1
can of coconut milk
30
g
grated coconut
1
whole coconut
2
bananas
30
g
dark chocolate
30
g
white chocolate
300
g
fresh chestnuts
5
sheets of gelatin
METHOD
- Boil a little coconut milk to soften the sheets of gelatin. Let cool to lukewarm.
- Blend the gelatin into the coconut milk; whisk in the fromage blanc.
- Whip the cream; gently fold into the coconut-cheese mixture. Add some slivers of roasted chestnut. Let set in the refrigerator. For a more attractive presentation, prepare the blanc manger in individual dishes.
Finishing
- Chop the coconut meat, dark chocolate and white chocolate.
- Dip the bananas in butter and sugar.
- Unmold the blanc manger. Place the banana pieces on top.
- Sprinkle with coconut and slivers of chocolate.
- Garnish with whole roasted chestnuts.
CHEF'S NOTES
An original idea from Vincent Poussard for the AAPRA, adapted by The Worldwide Gourmet
