Vegan Coconut Tapioca, Exotic Coulis, Mango-Pineapple Relish, Passionfruit Cubes, Carbonated Spicy Mango Sorbet, and Super Seed Brittle

Adapted by StarChefs.com
May 2014
Yield: about 12 servings

INGREDIENTS:

Carbonated Spicy Mango Sorbet
755 grams water
25 grams inverted sugar
100 grams glucose powder
10 grams sorbet stabilizer
335 grams sugar
1 kilogram mango purée
Zest and juice of 3 limes
50 grams Piment d’Espelette
Coconut Tapioca
2 gallons water
1 pound mini tapioca pearls
2½ kilograms coconut cream
120 grams sugar
Super Seed Brittle
100 grams sesame seeds
100 grams flax seeds
100 grams chia seeds
100 grams amaranth
400 grams glucose syrup
500 grams sugar
Passionfruit Cubes
500 grams passionfruit purée
15 grams agar agar
75 grams sugar
25 grams inverted sugar
Mango-Pineapple Relish
1 Mexican mango, diced small
½ pineapple, diced small
½ Hawaiian papaya, diced small
Zest and juice of 1 lime
400 grams simple syrup
100 grams rice wine vinegar
Exotic Coulis
75 grams passion fruit purée
100 grams guava purée
100 grams pineapple purée
125 grams mango purée
120 grams glucose syrup
20 grams xanthan gum
To Assemble and Serve
Freeze dried pineapple
cilantro leaves
Coriander blossoms

METHOD:

For the Carbonated Spicy Mango Sorbet:
In a large pot, combine water and inverted sugar and heat to 45°C. In a separate pot off- heat, whisk together glucose powder, stabilizer, and sugar. Whisk in hot sugar syrup and heat to 85°C. Chill, cover, and refrigerate overnight. Add puree, lime zest and juice, and Piment d’Espellete and blend with immersion blender until combined. Process in ice cream machine according to manufacturer’s instruction, transfer to iSi canister, charge with CO2 cartridge, and freeze.

For the Coconut Tapioca:
In a large saucepot, bring water to a boil, add tapioca, and stir with spatula. Lower heat to medium and stir often, until tapioca is translucent, about 20 to 25 minutes. Strain through chinois and rinse tapioca in cold water. Transfer to large bowl, add purée and sugar, and stir to combine. Cover and refrigerate.
 

For the Super Seed Brittle:
Heat oven to 300°F. In a bowl, combine seeds and amaranth and spread on sheet tray. Warm in oven, but do not toast seeds. In a medium pot, combine glucose and sugar and cook to 172°C. Remove from heat and stir in seeds and amaranth. Line 2 sheets with silicon mats. Divide hot mixture between trays and spread evenly. Working with one tray at a time, set a silpat on top of the hot brittle mixture and transfer to the oven; cook 5 minutes. While mixture is pliable, pass it through a dough sheeter set on the thinnest setting. Return sheet to tray and let cool before breaking and storing in airtight container s with desiccant.

For the Passionfruit Cubes:
In a small pot, whisk together all ingredients and cook to 85°C. Pour hot mixture into a plastic-lined ¼-sheet pan and refrigerate until set. Unmold jelly and cut into ¼-inch cubes.

For the Mango-Pineapple Relish:
Combine mango, pineapple, and papaya in a vacuum bag. Add lime zest and juice, simple syrup, and vinegar. Compression seal bag.

For the Exotic Coulis:
In a blender, combine all ingredients and blend on medium speed for 3 to 4 minutes. Pour mixture into a vacuum bag and seal on high, removing all air bubbles. Transfer to a squeeze bottle.

To Assemble and Serve:
Spoon Coconut Tapioca into a shallow bowl. Pipe different sized dots of Exotic Coulis on the surface of the tapioca. Spoon Mango-Pineapple Relish around the perimeter. Arrange a few Passion Fruit Cubes with the coulis dots on top of the tapioca. Dispense Carbonated Spicy Mango Sorbet into a small bowl and spoon irregular pieces onto the tapioca. Prop a piece of Super Seed Brittle against each piece of sorbet. Garnish with freeze-dried pineapple, cilantro leaves, and coriander blossoms.