Mango Pudding, Lime Tapioca and Roast Coconut Ice Cream
/
Mango Pudding, Lime Tapioca and Roast Coconut Ice Cream
Ingredient
Coconut sorbet to serve
Mango Pudding
500g pure cream
4 McKenzies gelatine sheets
Pinch sea salt flakes
4 kaffir lime leaves
400g mango puree
100g palm sugar, roughly chopped
Lime Tapioca
250g small tapioca pearls
250ml simple syrup
250ml lime juice, plus finely grated zest to serve
Method
Mango Pudding:
In a heavy-based pot add the cream, mango puree, salt, crushed palm sugar and lime leaves to come to scald and sugar is dissolved. Allow to steep for 10min.
Bloom the gelatine then add to the mixture.
Strain mixture and allow to cool slightly in an ice bath.
Portion mixture into serving bowls and set in the refrigerator.
Lime Tapioca:
Combine the lime juice and simple syrup then set aside for later. Fill a large saucepan with at least 5 litres of water and bring to the boil. Add the tapioca pearls and let cook stirring occasionally for 10 to 15 min or until the tapioca becomes completely translucent.
Strain the tapioca then add half the lime syrup and allow to cool, reserve the rest of the syrup for losing up the tapioca when serving to allow the tapioca to be loosely spooned onto the pudding.
Serve with coconut sorbet, lime tapioca and lime zest
Recipe by Lynton Tapp
