Coconut Blancmange recipe

[JOH]

Ingredients:

* 10 gelatin leaves
* 75cl milk
* 300g grated coconut
* 1/2 ltr heavy cream (crème fleurette)
* 250g coarse-grained sugar
* Crystallized fruit

Method:
Soak gelatin leaves in a small amount of cold water until they soften.
Bring the milk to a slow boil, then add the coconut and gelatin.
Let boil gently for 3 minutes, stirring constantly.
When the mixture cools, strain through a cheesecloth.
Whip the cream and sugar until firm, then mix carefully with the coconut mixture.
Pour into a mold and chill in the refrigerator for a minimum of 3 hours.
Dip the bottom of the mold in hot water, then turn out onto a plate.
Garnish with crystallized fruit.