Mango verrine coconut & tapioca pearls
A creation of Anne Fashauer
Anne is Pastry chef and professional flavors matchmaker. She knows exactly how to sublimate each recipes using Andros Chef ingredients. Graduated with Marketing degree and Pastry formation, she proposes training course and collaboration with professionals.
Ingredients
20 verrines
Tapioca pearls with coconut
Tapioca pearls 110g
Semi-skimmed milk 80cl
Granulated sugar 80g
Vanilla pod 1
Assembly
Mango high fruit compote
Our mangoes are lightly cooked for an almost homemade compote finish. Made from 80% fruit, and delicately sweetened for flavor, this high-fruit compote is the perfect ingredient or accompaniment for any dessert.
Discover our products range High fruit compotePreparation steps
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Tapioca pearls with coconut
Mix the semi-skimmed milk and the coconut puree with the sugar and scraped vanilla bean. Bring to a boil. Add the tapioca pearls and let them cook for 15 minutes over low heat, stirring regularly. Cover with plastic wrap directly on the surface and refrigerate.
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Assembly
Fill the glasses with 130g of tapioca pearls and 75g of mango high fruit compote. Add some fresh mango cubes for decoration.
