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Kaffir Lime, Coconut and Tapioca Pudding
Recipe by Blue Team
- Steps
- Ingredients
Steps
- Preheat oven to 180C.
- For the sable, combine all ingredients in a food processor and blitz until well combined. Roll the dough into a ball, cover with plastic and set aside to rest for 30 minutes.
- For the lime curd, place sugar, eggs and yolks in a saucepan and whisk until smooth. Place over a low heat and add butter, juice and zest. Cook slowly, whisking continuously until thickened. Remove from heat and transfer to a piping bag. Set aside in the fridge.
- For the tapioca, place water, tapioca, lime leaves, zest and sugar in a saucepan and bring to a boil. Once boiling, reduce to a simmer and cook until tapioca is translucent, about 20-25 minutes. Strain through a sieve, removing lime leaves and zest. Fold through palm sugar and coconut milk. Transfer to a piping bag and set aside in the fridge to cool.
- Roll out rested sable pastry to ½ cm thick. Place on a lined baking tray and bake until golden brown, about 15 minutes. Set aside to cool. When cool, place sable in a food processor and blitz to a fine breadcrumb consistency. Set aside.
- For the syrup, add all of the ingredients to a saucepan and bring to a boil. Cook uncovered until reduced and thickened, about 30 minutes. Set aside to cool.
- To assemble the desert, place a teaspoon of crumbs into the narrow plastic dessert tubes. Drizzle in some syrup and pipe in the tapioca. Pipe the curd on top, and garnish with petals, kaffir lime leaves, dried pineapple, coconut chips and mint.
