- Pudding
- 1/2 liter whole milk
- 75 g small tapioca pearls
- 30 g granulated sugar
- 4 sheets of gelatin bloomed
- 500 g frozen coconut puree
- 150 g cream
- 3 tablespoons kome miso (white)
- Seasonal fruits, diced
- Lime juice as needed
- Sugar as needed
- Tuiles or cookies
- Makes 6 servings
1. Bring the milk to a boil, add the tapioca and sugar and cook slowly with lid.
2. In a separate bowl, place the coconut puree and cream. Pour the warm milk mixture into the cream and add the miso.
3. Pour the mixture in a container and chill for 4 hours or more.
4. For the tropical fruit salad, combine fruit with sugar and rum.
5. Set the pudding in the center of the plate, with the fruit salad around and tuile on top.
RECIPE TIPS: Using white miso gives this pudding an exotic sweet and savory twist.
