Gastronomixs

Passion fruit tapioca

Fruity little balls with passion fruit jelly. 

Creation by Takis Panagakis, Elea restaurant, Rijswijk, the Netherlands.

Receptuur voor 300 gram.

Passion fruit tapioca

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Ingredients

25

g

tapioca pearls

100

g

passion fruit coulis

50

g

water

100

g

sugar

Preparation method

  • Cook the tapioca twice for ten minutes each time in plenty of water and drain.
  • In a different pan, heat the passion fruit coulis, water, and sugar.
  • Add the tapioca to the mixture and cook for two to three minutes.

Serving suggestions

  • As a component in a dessert with dark chocolate, white chocolate, yoghurt, and crème fraîche.
  • As part of a dessert with components of coconut, ginger, kiwi, lime, mango, and nuts.
  • Perfect paired with pineapple, banana, grapes, and dark and white chocolate.

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