Coconut and vanilla mousse, mandarin and marzipan tapioca pearls

Coconut and vanilla mousse, mandarin and marzipan tapioca pearls

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Arie Yulianto
Yuli Hariyanto

Coconut Mousse

  • Sub Category Name
  • Recipe Source Name
    Real High Tea Web Site


  • 100g Tapioca
  • 800ml Water
  • 3g Mandarin and marzipan pekoe tea leaves (Dilmah)
  • 20g Sugar
  • 160g White couverture
  • 10g Coconut desiccated, slightly roasted
  • 90g Eggs
  • 2g Vanilla bean seeds
  • 2g Gelatin leaves
  • 220g Cream
  • 10ml Coconut liqueur

Methods and Directions

  • Put the water and tapioca in a saucepan and bring it to a boil over high heat.
  • Keep stirring to prevent tapioca from sticking to the bottom of the pan. Be sure to keep a 8:1 ratio of water to tapioca.
  • When tapioca floats cover the pan, simmer for 15 min then take off the heat and let sit for 15 min covered.
  • Run cold water over the pearls and drain the water, place in a bowl.
  • Prepare the mandarin and marzipan syrup and pour over tapioca pearls.
  • Soak gelatin in cold water, squeeze out and dissolve in warm liquor.
  • Chop couverture and melt in a bowl over bain-marie, scrape vanilla bean seeds.
  • Place eggs and vanilla bean seeds in a stainless steel bowl and whisk over bain-marie until pale and fluffy.
  • Add melted couverture to egg mixture, combine well then add gelatin.
  • Whip the cream and add roasted coconut, gently fold into the mixture.
  • Pipe into molds and refrigerate.

ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From 25/07/2024