Blancmange, a dessert born in the Middle Ages that traveled extensively over the centuries, is now a classic recipe in the French West Indies.
Vegetarian, West Indian
, finely grated
Zest of 2 organic limes
, cut lengthwise and scraped
(or 6 gelatin sheets), softened in a bowl of cold water
In a large non-stick pan, pour the coconut milk, grated coconut and sweetened condensed milk.
Add cinnamon, vanilla seeds, salt and the zest of limes.
Stir in constantly and bring to a simmer over medium heat.
Off the heat, add the agar or squeezed gelatin.
Whisk until dissolved.
Pour into a greased large mold with patterns or in individual ramekins.
Allow to cool before putting the blancmange in the refrigerator for at least 6 hours.
Serve plain or with a tropical fruits coulis.