Tropical Fruits Recipe

For this recipe, we feature on of our own, Fresh As Freeze Dried Lychee.

Ingredients

• 500ml coconut cream (we use Kara brand)
• 80g coconut sugar
• 4g agar agar
• 1 1⁄2 gelatine leaves (softened in cold water)
• 1⁄2 vanilla bean
• 1⁄2 tsp Fresh As Kaffir Lime Leaf Powder (if available) or 3 fresh kaffir lime leaves
• 100g sago tapioca pearls
• 20g Fresh As Lychee Whole
• 20g Fresh As Pineapple Chunks
• 20g Fresh As Mandarin Segments
• 12g Fresh As Raspberry Whole
• 2-1 sugar syrup

Method

• Put sugar and agar agar into the coconut cream then add the kaffir lime and vanilla.
• Bring to boil stirring constantly.
• Add the softened gelatine and stir thoroughly.
• Leave to sit for 10 minutes then strain through a fine sieve and pour the mousse mixture into a container to set in the fridge.
• Once set, place in a high speed blender to process into a smooth cream.
• Cook the tapioca in plenty of boiled water for 12 minutes, or as per the directions on the tapioca packet.
• Strain the tapioca and place into the 2-1 sugar syrup to cool and absorb the syrup.

To Serve

Crumble the freeze dried mandarin, lychee and pineapple so that it is a coarse crumb. Pipe the mousse into a bowl, top with the tapioca, then sprinkle the crumbed fruit on top. Finish by crumbling 2 raspberries over each dish.