1 cup of coconut milk
3 cups of milk
6 tablespoons of cornstarch
salt to taste
Mushroom Sauce: 200g of fresh thyme leaves, 2 cloves of garlic minced, 2 tablespoons of butter, 1 tablespoon of olive oil, 1 1/2 cups of chicken broth
1 1/2 tablespoons of cornstarch
1 cup of coconut milk
3 cups of milk
6 tablespoons of cornstarch
salt to taste
Mushroom Sauce: 200g of fresh thyme leaves, 2 cloves of garlic minced, 2 tablespoons of butter, 1 tablespoon of olive oil, 1 1/2 cups of chicken broth
1 1/2 tablespoons of cornstarch
Heat 2 cups of milk over medium heat
Mix the remaining cup with the cornstarch and whisk well
Add to the hot milk while whisking constantly
Bring to a boil, then reduce heat and simmer until thickened
Add coconut milk and cook for a few more minutes
Pour into a decorative mold with a hole in the center of 20cm diameter previously soaked in water
Let cool
Refrigerate for 1 hour or until firm
Dismantle
To make Mushroom Sauce: sauté garlic in butter until golden, add thyme and cook until wilted, remove from heat
Add chicken broth mixed with cornstarch, blend in a blender
Return to heat and cook until creamy, serve 12 portions
