Blancmange Cake Chocolate Tropical (Printable Version)
Silky blancmange cake layered with tropical fruits, topped with chocolate and mint. Perfect for warm weather.
# What You'll Need:
→ Blancmange Base
01 -
800 ml whole milk
02 -
100 g granulated sugar
03 -
4 tablespoons cornstarch
04 -
1 teaspoon vanilla extract
05 -
1 tablespoon gelatin powder or agar-agar
06 -
2 tablespoons water
→ Fruit Filling
07 -
60 ml diced mango
08 -
60 ml diced peach
09 -
60 ml diced pineapple
→ Toppings
10 -
2–3 tablespoons grated dark or milk chocolate
11 -
Fresh mint leaves
# Steps To Follow:
01 -
Combine gelatin powder with water and allow to bloom for 5 minutes. For agar-agar, stir directly into the milk.
02 -
Whisk together granulated sugar and cornstarch in a saucepan. Gradually add milk, whisking to ensure a smooth mixture with no lumps.
03 -
Set the saucepan over medium heat and stir continually until the mixture thickens and begins to simmer.
04 -
Remove from heat. Stir in vanilla extract, then add the bloomed gelatin and mix until fully dissolved.
05 -
Pour a third of the blancmange mixture into a silicone mould or round cake tin. Add an even layer of diced mango, peach, and pineapple. Repeat the layering process with blancmange and fruit, and finish with the remaining blancmange to cover.
06 -
Allow to cool at room temperature, then refrigerate for at least 4 hours or until fully set.
07 -
Carefully unmold onto a serving plate. Top with grated chocolate and decorate with fresh mint leaves.
08 -
Slice and plate to reveal layers of fruit. Serve well chilled.
# Notes and Tips:
01 -
For a vegetarian option, replace gelatin with equal quantity of agar-agar and incorporate directly into the milk before heating.
02 -
Use fresh, ripe tropical fruits for optimal flavor and texture.