Vivalto Lungo with coconut blanc-manger, banana cream and passion fruit coulis <em>Vivalto Lungo</em> with coconut blanc-manger, banana cream and passion fruit coulis The range of flavours, aromas, textures and taste sensations in this deliciously fruity dessert creation combine to offer a memorable coffee moment. 0

Vivalto Lungo with coconut blanc-manger, banana cream and passion fruit coulis

The range of flavours, aromas, textures and taste sensations in this deliciously fruity dessert creation combine to offer a memorable coffee moment.

Preparation (6 persons)

For the Blanc-manger

  • Soak the gelatine in cold water to soften it. 
  • Heat the coconut milk, pieces of coconut, add the splitted vanilla pod and the sugar in the 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 the lime juice.  
  • Whip up the cream with the icing sugar, adding the banana.
  • Top the blanc manger with banana cream and place in the fridge for 4hrs.  

For the coulis

  • Cut the passion fruit in half and place the seeds, the lime juice, sugar and water into a saucepan.  
  • Boil for 5 min.  
  • Pour warm over the milk with a Vivalto Lungo Grand Cru. 

Characteristic

Difficult
Difficulty
Difficult
Preparation time
PT30M25 min. (+4 hours cooling time)
Material
1 mixer / blender
1 Lungo cup

Ingredients

  • 6 capsules of Grand Cru Vivalto Lungo

For the Blanc-manger

  • 400 ml of coconut milk
  • 125 g of pieces of coconut
  • 1 vanilla pod
  • 80 g of sugar
  • 3 sheets of gelatine
  • 1 teaspoon of sugar
  • 200 ml of whipped cream

For the cream

  • 200 ml of whipped cream
  • 1 teaspoon of icing sugar
  • 1 banana
  • 1 lime

For the coulis

  • 4 passion fruits
  • 2 tablespoons of sugar
  • 80 ml of milk
  • 6 teaspoons of hot water
  • 1 lime
  • 20 ml of hot water
<em>Vivalto Lungo</em>
Vivalto Lungo
Intensity : 4
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