4 Rounded Tablespoons baobab fruit powder
5 Level Tablespoons sugar
400 ml room temperature milk
100 ml milk
3 sheets of unflavored gelatin
Mix together the baobab powder and the sugar in a medium bowl. Slowly add 400 ml of room temperature milk. Mix it well to form a runny batter. Strain the mixture into another bowl to remove excess threads and bits of seed.
Soften the gelatin in enough cold water to cover the sheets. Pour 100 ml of milk into a small pot. Strain the now rubbery sheets of gelatin and add them to the pot over low heat. Stir until the sheets have completely dissolved.
Add the gelatin mixture to the baobab batter and stir well to combine. Pour the mixture into small ramekins. Leave the crème in the refrigerator for at least 4 hours to allow it to set.
Nathalie recommends serving the crème with a bissap or mango coulis. It's also delicious with a mango and pineapple fruit salad.
This recipe is featured in my entry, Culinary Safari.