About 3 years ago I made one of the most beautiful desserts for this blog, the almond blancmange with candied papaya. I had bought the book Pierre Hermé Pastries and I decided to try some of the recipes. I made the almond blancmange recipe from the book and I decorated it with candied papaya rolls, a very popular dessert in my country. As I explained in that post, I love to eat blancmange with fruit preserves, and that particular combination between the lightness of the blancmange and the intense sweet flavor of the candied papaya worked very well.
That stunning dessert reminds the coconut blancmange with fig preserve that my mother used to make every time figs were in season, and this glorius recipe is what I want to share with you today, dear friends.
The coconut blancmange is simpler than that almond one, unless you want to make your own coconut milk. But you have to be concious of some secrets for success. When you have a corn starch-based cream you can end up with a lumpy blancmange if you didn't take these precautions: first, you have to dissolve the corn starch with a litle of the cold milk before mix it with the other ingredients, and second, you have to whisk the mixture during the whole cooking process.
To make the fig preserve you need to have firm unripe figs to get a firm and flavorful preserve. There a lot of varieties of figs, and some of them remain green, even when fully ripe, so take care when buying yours. Fruit preserve recipe is mostly composed of equal measures of fruit and sugar, 1:1 ratio. If you have 1.5 pound of fig, you will need 1.5 pound of sugar.
This is a perfect dessert for a summer dinner!
1 can sweetened condensed milk
3.4 oz coconut milk
17 oz whole milk
1.8 oz corn starch
1 tablespoon sugar
Mix the coconut milk and the corn starch in a bowl with a whisk until smooth ( or if you prefer you can dissolve the starch with a small quantity of milk too). Add this mixture in a pan with all the remaining ingredients. Mix with a whisk until combined. Cook the mixture over medium heat, stirring with the whisk, until thickened. Place the blancmange in a ring mold or in small dessert cups. Refrigerate overnight.
2 pounds fresh unripe figs
2 pounds sugar
water sufficient to cover the figs in the pan
On the first day, wash the figs in warm water and lightly rub each one with a cloth or knife. Cut into 4 wedges and let the edges attached to the stalks. In a cooper pan over medium heat cook the figs in boiling water changing the cooking water after each 15 minutes during 1 hour or until the figs are cooked. After this time the figs will be yellowish green. Remove from heat and let stand overnight with the last cooking water, at room temperature.
On the second day, change the water and let figs boiling about 15 minutes. The figs will change the color to intense green. Change the water and add sugar. Cook until you have a thick syrup. Cool the figs in the fridge. Arrange the figs over the blancmange, drizzling sugar syrup over them.