Coconut tapioca with passion fruit curd

Name: Coconut tapioca with passion fruit curd
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: en
Ingredients: for the curd:; 53 g egg yolks; 50 g sugar; 20 g passion fruit concentrate; 20 g orange juice; 4 g lemon juice; smidgen of salt (half of a pinch); 150 g unsalted butter, softened; 1 g gelatin sheet, bloomed; 30 g whipped cream; for the tapioca:; 60 g tapioca pearls; 150 g unsweetened coconut milk; 60 g sugar; smidgen of salt; for the basil seeds:; 5 g basil seeds; 10 g water

Dessert

2 servings

10 min

15 min

Very Easy

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Ingredients

Number of serving: 2

for the curd:

53 g egg yolks

50 g sugar

20 g passion fruit concentrate

20 g orange juice

4 g lemon juice

smidgen of salt (half of a pinch)

150 g unsalted butter, softened

1 g gelatin sheet, bloomed

30 g whipped cream

for the tapioca:

60 g tapioca pearls

150 g unsweetened coconut milk

60 g sugar

smidgen of salt

for the basil seeds:

5 g basil seeds

10 g water

Preparation

for the curd:
Whisk egg yolks and sugar together over a bain-marie.
Whisk in passion fruit, orange juice, lemon juice and salt. Stir occasionally until the curd reaches 195 degrees.
Remove from the bain-marie, stir in the butter and bloomed gelatin.
Strain, then fold in whipped cream.
Fill the glasses half way full and let the curd set before filling the tapioca on top.
for the tapioca:
Bring coconut milk, sugar and salt to a boil. Remove from heat and set aside.
Bring water to a boil, lower the heat to medium and stir in tapioca. Stir constantly until tapioca becomes translucent. Strain out the liquid and rinse in cold water to stop the cooking process.
Add the tapioca into coconut milk mixture.
Fill the glasses halfway up.
for the basil seeds:
Combine both ingredients in a bowl.
Let them sit at room temperature until the seeds form a gelatinous shell around them.
Place over the tapioca.