COCONUT MOUSSE WITH MANDARIN AND MARZIPAN TAPIOCA PEARLS

COCONUT MOUSSE WITH MANDARIN AND MARZIPAN TAPIOCA PEARLS

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Guli Hariyanto
Arie Yulianto

Coconut and vanilla mousse topped with tapioca pearls dressed in a Mandarin and Marzipan tea syrup.

  • Sub Category Name
    Food
    Desserts
  • Recipe Source Name
    Dilmah Real High Tea Global Challenge 2015

Ingredients

Coconut Mousse
  • 160g White Couverture
  • 10g Desiccated Coconut, slightly roasted
  • 90g Eggs
  • 2g Vanilla Bean Seeds
  • 2g Gelatin Leaves
  • 220g Cream
  • 10ml Coconut Liqueur
Tapioca Pearls
  • 100g Tapioca
  • 800ml Water
  • 3g Mandarin and Marzipan Pekoe Tea Leaves 
  • 20g Sugar

Methods and Directions

Coconut Mousse
  • Soak gelatin in cold water, squeeze out and dissolve in warm liqueur.
  • Chop couverture and melt in a bowl over bainmarie.
  • 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 moulds and refrigerate
Tapioca Pearls
  • Put the water and tapioca in a saucepan and bring it to a boil over high heat.
  • Keep stirring to avoid 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 mins then take off the heat and let sit for 15 mins covered.
  • Run cold water over the pearls and drain the water, place in a bowl.
  • Prepare a mandarin and marzipan syrup by reducing brewed tea with sugar and pour over tapioca pearls.
  • To serve, take mousse out of the mould and place at the centre of your dish. Top with tea-infused tapioca pearls and drizzle with Mandarin and Marzipan tea syrup.

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