10/18/08

pre-dessert...

basil-lime sorbet over basil gelee, accompanied with tapioca in lime syrup...



Ingredients:

for the sorbet
- 235 g lime juice
- 265 g simple syrup
- 50 g Thai basil leaves

for the gelee
- 100 g water
- 25 g Thai basil leaves, blanched
- pinch of salt
- 3 g sugar
- 1 g agar agar

for the tapioca
- 240 g water
- 40 g tapioca
- 20 g simple syrup
- 1 lime zest

Procedures:

for the sorbet
1. Warm the syrup to 140 degrees F, steep the basil in the syrup for 5 minutes.
2. Strain over lime juice.
3. Cool over an ice-bath.
4. Spin and freeze.

for the gelee
1. Blend water, blanched basil and salt together in a blender until smooth.
2. Strain into a pot, add sugar and agar agar and bring to a boil over medium heat for 10 second.
3. Remove from the heat, pour over prepared mold.
4. Chill.

for the tapioca
1. Bring the syrup with lime zest to a boil, turn off the heat and set aside.
2. Bring water to a boil, add tapioca and stir slowly until the tapioca becomes plumb. Lower the heat to medium, cover the pot for 5 minutes.
3. Remove from the heat, let stand for 10 minutes and rinse with cold water.
4. Soak the cooked tapioca in lime syrup.
5. Chill.

7 comments:

Manggy said...

Very original and beautiful construction! You know, I've never had a herb-themed dessert before. It takes a little getting used to for Filipinos :)

Allie said...

That is one of the loveliest desserts I've ever seen. The tapioca even looks beautiful; like plump and flavourful roe.

Vera said...

Stunning!

pixen said...

At a glance it looks like a molecular gastronomy dessert! The tapioca looked like 'fruit caviar' too. Very clever representation. 2 thumbs up from me :-)

Thip said...

Thank you, guys.
p.s. That was exactly what I try to do, Pixen.

Christy said...

Beautiful and very original dessert! You should be proud!! I'd definitely order and pay for this at a restaurant!!

Y said...

Sounds refreshing. I love thai basil.

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