- Ingredients (For 6 to 8 people):
175g polenta
800ml coconut milk
200g thick sour cream
150g condensed milk
100g sugar
50g butter
1/2 vanilla pod
10 sprays of Blissful plant Large green basil extract
800ml coconut milk
200g thick sour cream
150g condensed milk
100g sugar
50g butter
1/2 vanilla pod
10 sprays of Blissful plant Large green basil extract
- Preparation
- Cook the polenta with the coconut milk, cream, sugar, butter and the half pod of vanilla for about 20 minutes.
- Off the heat, add the condensed milk and spray the Large green basil extract.
- Put in a terrine and leave to cool. Cut into large cubes. Roll in the brown sugar and caramelise using a blowtorch.
- Serve with seasonal fruit, cooked, raw and dried, and macaroons.