9/2/10

coconut tapioca with passion fruit curd...

basil seeds and chocolate tuile...


If you haven't got this book yet, go and grab it. I know the recipes are designed for professional use, but there are some recipes that you can adapt into your own creation. I've tried three recipes so far and I'm loving them. Thanks to my friends, T and L, who gave me this book as a birthday present.

I had this dessert at Dosa  before. They call it "passion fruit custard". The combination of passion fruit and coconut milk was really tasty. When I saw it in this book, I immediately had an eye on it. The recipe was great, but I wanted the lighter curd. So I folded some whipped cream into the curd. :)

Ingredients:
2 servings

for the curd
- 53 g egg yolks
- 50 g sugar
- 20 g passion fruit concentrate
- 20 g orange juice
- 4 g lemon juice
- smidgen of salt (half of a pinch)
- 150 g unsalted butter, softened
- 1 g gelatin sheet, bloomed
- 30 g whipped cream

for the tapioca
- 60 g tapioca pearls
- 150 g unsweetened coconut milk
- 60 g sugar
- smidgen of salt

for the basil seeds
- 5 g basil seeds
- 10 g water

Preparations:

for the curd
1. Whisk egg yolks and sugar together over a bain-marie.
2. Whisk in passion fruit, orange juice, lemon juice and salt. Stir occasionally until the curd reaches 195 degrees.
3. Remove from the bain-marie, stir in the butter and bloomed gelatin.
4. Strain, then fold in whipped cream.
5. Fill the glasses half way full and let the curd set before filling the tapioca on top.

for the tapioca
1. Bring coconut milk, sugar and salt to a boil. Remove from heat and set aside.
2. Bring water to a boil, lower the heat to medium and stir in tapioca. Stir constantly until tapioca becomes translucent. Strain out the liquid and rinse in cold water to stop the cooking process.
3. Add the tapioca into coconut milk mixture.
4. Fill the glasses halfway up.

for the basil seeds
1. Combine both ingredients in a bowl.
2. Let them sit at room temperature until the seeds form a gelatinous shell around them.
3. Place over the tapioca.

4 comments:

Manon@FoodJobs said...

One of my favourite combinations!

http://www.foodjobs.com.au/

OysterCulture said...

What a yummy sounding reat - cannot wait to try. The tapioca, I am assuming are the small ones. Not the larger balls.

bake-aholic said...

หนังสือเล่มนี้เป็นอะไรที่ลังเลมานานมาก ๆ แล้วค่ะ เห็นพี่ทิพย์ทำไปแล้วครั้งนึงใช่ป่ะคะ ก้อยเป็นพวกชอบอ่าน แต่ไม่ค่อยได้ลองทำเท่าไหร่ หลัง ๆ ซื้อหนังสือมาแล้วผิดหวังกับหลาย ๆ เล่ม ในเรื่องการพิมพ์ส่วนผสมผิด ๆ อ่ะค่ะ เลยอ่านรีวิว แบบอ่านแล้วอ่านอีก ถ้าเล่มนี่พี่ทิพย์แนะนำ ก้อยจะเอาใส่ไว้ใน wishlist สำหรับการช้อปคราวหน้าค่ะ

Thip said...

Yes, LouAnn--I used small pearls. The big ones tend to be chewy.

Koy, I like this book because it has variety of recipes--pastry, bread and savory. I also have his 1st book, Frozen Desserts. Both are practical and inspiration!

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