Cooks in: 2h 50mins
+ 2h
Levels: Medium
Serves: 4
List of Ingredients
- 1 of mango
- 2/3 C. of milk
- 1/2 C. of sugar
- 1/3 C. of cream, whipped
- 1/4 C. of coconut flour
- 1 1/2 SHEETS of gelatin
- 2 of egg whites
Method
1
Soak the gelatin in cold water. Bring the milk to a boil with the coconut flour, then turn off the heat and let it sit for ten minutes. In another saucepan over very low heat, melt half the sugar with a tablespoon of water to obtain a syrup: bring it to a boil then turn off the heat.
2
Slightly beat the egg whites with an electric hand mixer, then drizzle in the boiling syrup and continue beating until you achieve a meringue consistency. Blend the milk and coconut flour to obtain a cream, pass it through a fine sieve, and place it back over the heat and melt in the drained gelatin. Turn off the heat after 1 minute and let it cool.
3
Transfer the beaten egg whites into a bowl and gently incorporate the coconut cream, the fresh whipped cream, and the rest of the sugar until you obtain a light and airy mousse, otherwise known as a blancmange. Let it set in the refrigerator for a few hours at least. Trim and peel the mango, slice it finely, and serve it with the blancmange.