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


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


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.


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...


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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