Tapioca Sweet Soup

Method

Mango Sweet Soup recipe execution

Step 1

mix all ingredients together cold.

Lime infused Ganache

Step 1

Boil the cream with the glucose and the lime zest in a saucepan.

Step 2

Put the chocolate and margarine in a bowl and pour over the hot cream.

Step 3

Homogenize and leave the ganache to set.

Raspberry Tapioca Pearls

Step 1

Mix the water with the puree and bring to a boil.

Step 2

Lower the heat and pour in the tapioca pearls.

Step 3

Stir slowly until they swell and become transparent pink.

Step 4

Pass it through a strainer and put in a bowl in the fridge.

Raspberry Namelaka

Step 1

Boil the puree with glucose and add the softened gelatin leaves, mix well.

Step 2

Put the chocolate in a bowl and pour over the hot puree.

Step 3

Finally add the vegetable cream and homogenize with an immerse mixer.

Step 4

Allow to cool well.

Ginger Bisquit

Step 1

Beat all the ingredients together in the mixer with the paddle.

Step 2

Place in the refrigerator to tighten.

Step 3

Open with the rolling pin to a thickness of 3mm, cut with a cutter 7cm in diameter

Step 4

Bake at 165 degrees for 12 minutes.

Pate Choux

Step 1

Put all the ingredients together in the mixer and beat on 2nd speed until it becomes a smooth dough.

Step 2

Pipe the choux, put the craquelin on top and bake at 160 degrees for about 20 minutes.

Craquelin

Step 1

Put all the ingredients together in the mixer wuth paddle and beat until smooth.

Step 2

We open it with a rolling pin at 1mm, cut to the diameter of the choux and place it on top of it before baking

Bisquit Composition 

Fill the choux with raspberry namelaka, stick them with lime ganache on the ginger cookies and place them in the glass with the choux hanging upside down. On the surface of the cookie pipe with a round tip lime infused ganache and raspberry namelaka, put a few micro leaves, a fresh raspberry and throw a few crispy white balls.

Composition of the dessert

Pour with a dispenser into the glass mango sweet soup, add the raspberry tapioca pearls and pour a few micro leaves / edible flowers on top. Finally, place the cookie on the glass as mentioned above.