Translucent pineapple curd, pearl tapioca and coconut tuile

Sour mango Spheres

4 pers

1 h

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LIST OF INGREDIENTS

Pineapple curd

125 g sugar

75 g pineapple juice

2 eggs

50 g butter

1 g agar-agar

Pearl tapioca in coconut milk

20 g pearl tapioca

200 g coconut milk

100 g milk

20 g sugar

Coconut tuile

55 g grated coconut

50 g sugar

50 g egg

10 g melted butter

Presentation

Sour mango Spheres

Step 1

To prepare the pineapple curd

Mix together the sugar, pineapple juice, eggs and agar-agar. Heat the mixture until it thickens. Remove from the heat, add the butter and pour the mixture into a piping bag.

Step 2

To prepare the pearl tapioca in coconut milk

Bring the two types of milk to the boil, then pour in the pearl tapioca and cook over a low heat, stirring gently. Leave your mixture to cool.

Step 3

Making the tuiles

Mix together the sugar, egg and butter, then add the grated coconut. Spread the tuiles out on a baking mat and bake at 170°C.

Step 4

Presentation

Arrange in appetiser glasses, starting with the pineapple curd, then the coconut tapioca pearls. Add a layer of pineapple and coconut. Decorate with a coconut tuile and garnish with sour mango Spheres.

Translucent pineapple curd, pearl tapioca and coconut tuile

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