Lime Tapioca and Coconut Cream

Name: Lime Tapioca and Coconut Cream
Yield: Serves 4
Cuisine: Laotian
Ingredients: 40 g tapioca pearls; 2 g gelatine leaves, softened in cold water; 180 ml young coconut juice; 2 mangosteens, peeled and segmented; 2 tablespoons finely shredded young coconut; 85 g grated fresh coconut, roasted; 110 ml milk; 50 g unsalted butter, chopped; 2 teaspoons makrut lime juice; 25 ml fresh lime juice, strained; ½ teaspoon finely grated makrut lime zest; 40 g castor sugar; 2 small egg yolks; 3 g gelatine leaves, softened in cold water; 190 ml pouring (35%) cream; 40 g glucose; 250 ml Boiron lychee puree; 2 teaspoons lychee liqueur; 50 ml coconut cream; 3 small egg yolks; 15 g castor sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

This elegant interpretation of familiar Asian flavours is at once ethereal and light with a mellow richness.

Ingredients

2 tablespoons finely shredded young coconut
2 mangosteens, peeled and segmented

Asia
Laos
Dessert
Southeast Asia

Method

To make the jelly, heat the coconut water to simmering point, then stir in the softened gelatine. Pass through a fine mesh sieve and leave to cool. Spoon the jelly into four 180 ml dariole moulds to make a 6 mm layer in each one. When set, cover the jelly layer with a few coconut shreds.

To make the lime tapioca, pour the tapioca pearls straight into a saucepan of boiling water. Whisk a