This delicious recipe is Carmen Gonzalezs good one. Source: Martha Stewart Show, February 2008. 6 servings. Ingredients: 4 cups canned coconut milk, 1/2 cup cornstarch, 2/3 cup sugar, 1 tbsp orange blossom water, 1/2 tsp coarse salt, Mango-Kumquat for garnish, Mint leaves for garnish. Instructions: 1. Rinse six 6-ounce ramekins under running water. Set aside on a baking sheet. 2. In a small saucepan, whisk together 3/4 cup coconut milk and cornstarch until cornstarch is dissolved. Add remaining coconut milk, sugar, orange blossom water, and salt. Cook over medium heat, stirring constantly. 3. When mixture begins to thicken, reduce heat and continue cooking until it coats the back of a spoon, 8-9 minutes. Immediately pour mixture into prepared ramekins. Cool, cover with plastic wrap, and chill until set, at least 3 hours. 4. To serve, invert each ramekin onto a plate. Top each tembleque with mango-kumquat compote and garnish with mint leaves. Serve immediately.
27.04.2023 @ 05:42
This delicious recipe is Carmen Gonzalezs good one. Source: Martha Stewart Show, February 2008. 6 servings. Ingredients: 4 cups canned coconut milk, 1/2 cup cornstarch, 2/3 cup sugar, 1 tbsp orange blossom water, 1/2 tsp coarse salt, Mango-Kumquat for garnish, Mint leaves for garnish. Instructions: 1. Rinse six 6-ounce ramekins under running water. Set aside on a baking sheet. 2. In a small saucepan, whisk together 3/4 cup coconut milk and cornstarch until cornstarch is dissolved. Add remaining coconut milk, sugar, orange blossom water, and salt. Cook over medium heat, stirring constantly. 3. When mixture begins to thicken, reduce heat and continue cooking until it coats the back of a spoon, 8-9 minutes. Immediately pour mixture into prepared ramekins. Cool, cover with plastic wrap, and chill until set, at least 3 hours. 4. To serve, invert each ramekin onto a plate. Top each tembleque with mango-kumquat compote and garnish with mint leaves. Serve immediately.