Name: Coconut tapioca with passion fruit sorbet and spring roll crisps
Prep time: 1 min
Cook time: 20 min
Total time: 21 min
Yield: 6 servings
Cuisine: Desserts & Baking
Ingredients: For the tapioca ,tapioca 200g,coconut cream 1400ml can,sugar 50g,Fresh mango, for serving ,For the passion fruit sorbet ,passion fruit pulp 1kg,sugar 250g,water 300g,liquid glucose (optional) 250g,For the spring roll crisps ,spring roll pastry 4sheets,butter, melted 2T,sugar 3T,cinnamon 1t

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Luke Dale-Roberts

Recipes & Articles by Luke Dale-Roberts

Coconut tapioca with passion fruit sorbet and spring roll crisps

20 minutes

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Coconut-and-mango “fried egg” with biscotti soldiers

Serves 6

Prep Time 45 minutes

Cooking Time 10 Minutes

Ingredients

1/2 cup coconut milk
5 T milk
1 t agar-agar
4 1/2 T sugar
5 T plain yoghurt
1 1/4 cups mango, blended
1/2 t calcium lactate (from the Polyscience kit)
1 3/4 cups water
1 sachet sodium chloride

For the biscotti

250 g plain flour
250 g caster sugar
1/2 t baking powder
250 g walnuts, chopped
1 lemon, zested
3 small free-range eggs

Method

Bring the coconut milk, milk, agar-agar and 2½ T sugar to a slow simmer, stirring continuously. Simmer for 5 minutes, then remove from the heat. Allow to cool slightly, then mix in the yoghurt.

Blend the mango, remaining sugar and calcium lactate. Mix the water and sodium chloride and rest for 15 minutes. Carefully spoon the mango mix into the waterand- sodium bath and leave for 3 minutes. Remove the spheres using a slotted spoon.

Divide the coconut mixture between 6 plates, pouring it into the shape of a fried egg white. Place a mango sphere in the centre of each “egg white”, so that it looks like a fried egg. Serve with the biscotti.

To make the biscotti, preheat the oven to 180°C.

Mix all the dry ingredients, then add half the eggs. Mix, then add the remaining eggs, making sure the mixture isn’t too wet. (Add more flour if necessary.)

Divide the mixture in half and roll out into sausages. Flatten and bake for 20 to 30 minutes, or until golden and crisp. Allow to cool slightly, then slice thinly.

Turn off the oven, put the biscotti back into it and dry out overnight.

Cook's note: Blend 100 g raspberries with 1 T icing sugar to make a “tomato sauce” and use to garnish.

TASTE'S take

Chef Luke Dale-Roberts of The Test Kitchen created this recipe using his best molecular gastronomy skills.

This is a test recipe

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Recipes & Articles by Luke Dale-Roberts

Coconut tapioca with passion fruit sorbet and spring roll crisps

Duck spring rolls

Tempura celery leaves

Autumn fruit with hot vanilla rice pudding

Quick chicken pot

Duck “au vin” with chestnuts, onions and mushrooms

Quick-braised Chinese beef short ribs

Truffled eggs Benedict

Beetroot gravadlax with beetroot pickled eggs

Purple potato and river trout tiridito with mustard dressing

Luke’s fish tacos

Coconut-and-mango “fried egg” with biscotti soldiers

Coconut-and-mango “fried egg” with biscotti soldiers

Ingredients

Method