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Vivalto lungo with coconut blancmange, banana cream and passion fruit coulis





INGREDIENTS: 6 Vivalto Lungo capsules (6 x 110 ml).

For the blancmange: 400 g (14.1 oz.) coconut milk - 125 g (4.4 oz.) desiccated coconut - 1 vanilla pod - 80 g (2.8 oz.) sugar - 3 sheets of gelatine or 1 teaspoon of agar - 200 ml (7 fl. oz.) whipping cream. For the cream: 200 ml (7 fl. oz.) whipping cream - 1 tablespoon icing sugar - 1 banana (80 g / 2.8 oz.) - 1 lime.

For the coulis: 4 passion fruit - 2 tablespoons of sugar - 6 tablespoons of water. Soak the gelatine in cold water to soften it. Heat the coconut milk, desiccated coconut, split vanilla pod and the sugar in a saucepan.

Take off the heat, add the drained gelatine and leave to cool. Whip the cream. Fold it into the mixture and then spoon it into the glasses. For the banana cream, blend the banana and lime juice. Whip up the cream with the icing sugar, adding the banana at the end as it starts to stiffen. Top the blancmanges with banana cream and place in the fridge for 4 hours. Cut the passion fruit in half and place the seeds, juice, sugar and water into a saucepan. Boil for 5 minutes. Pour warm over the cream and serve with a Vivalto Lungo Grand Cru.


Production : Marie Leteuré, Stylist : Élodie Rambaud, Photography : Jérôme Bilic

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