Coconut and vanilla mousse, mandarin and marzipan tapioca pearls

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.