Coconut tapioca with avocado, mango & yuzu sorbet, passion-fruit mango salsa & sesame praline


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Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

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This recipe contains, admittedly, a lot of steps. However, the finished dessert is sensational and has been on the menu at my restaurants in Auckland and London and our guests are always really amazed by it. The sorbet actually started out as a salsa to serve on top of poached brill, but it was way too mushy, so I decided to blend it up and churn it to see what would happen. A few tweaks here and there and it became a sorbet. The yuzu juice I use is salted - the salt helping extract