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FLOATING ISLAND

WITH TAPIOCA PUDDING

Apricot Floating Island

Apricot Sunny Side-up

Apricot Tatin 

Apricot Sticky Rice
 

. Tapioca Pudding | Compote & Chips | Swiis Meringue & Work | To SERVE |

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 TAPIOCA PUDDING

- 5 qt Milk

- 400 gm Tapioca Pearls

- 9 cans Coconut Milk

- 500 gm Sugar

-  30 gm Salt

Mix 1 quart milk and Tapioca and let sit for 1 hour . Strain and wash . Cook in 2 quarts milk until 1/2 cooked . Add coco milk , sugar , salt and 2 quarts of milk . Cool over ice bath .

 
 APRICOT COMPOTE & CHIPS

- 500 ml Water

- 100 gm SUgar

- 1 Vanilla bean Halved and scraped

- 500 gm Apricot

Bring sugar , water and vanilla to a boil . Halve and pit apricots . Poach for 10 minute in syrup . Allow to cool in syrup then drain . Remove and discard skin from apricots and reserve . Puree 1/3 with some of the cooking liquid and dry for chips .

 
 LIME LEAF CREME FRAICHE

-8 oz Crème Fraiche

- 2 tbs Lime leaf powder

WHip until thick .

 
 SWISS MERINGUE - YIELDS 32 PORTIONS

- 1 kilo Sugar

- 1 kilo egg whites

- Juice of 1 lemon

Combine in a bowl and warm over medium heat to 125 F . Put into mixer and whip until cool and firm . Pipe into ramequin soufflé dish coated with butter spray . Bake in a aluminum covered water bath that was filled with hot water for 20 minutes at 225 F . Once baked remove from bath and put in fridge for 1 hour . Unmold , cut outside with a circle cutter to make uniform and leave ring on . With a smaller cutter , remove inside of meringue leaving about 3/3" thickness . Reserve inner ring .

 MERINGUE DISC

- 200 gm egg whites 

- 400 gm Sugar

Whip egg whites then add sugar . Use a stencil the same size as the outer circle of meringue . lay stencil on silpat and fill to 1/4"thick . Bake at 200F for about 1 hour or until dry .

 TO SERVE

Flip ring with meringue into a bowl . FIll with compote . Pour tapioca around . Hold meringue with one hand and remove ring with tyhe other , making sure that the apricot doesn't leak into tapioca . Place a quenelle of cream onto disc . Sprinkle with powdered sugar and lime leaf powder . Plave disc with cream on top of meringue. 

Garnish with apricot chips .

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