Blueberry mochi with tapioca pearls and coconut-lime sorbet

INGREDIENTS

- Blueberries
- Simple sirup (50% sugar & 50% water)
- Creme anglaise
Tapioca :
- 13.5 oz of coconut milk
- 5 oz of sugar
- 26 oz of water
- 1/2 tsp of salt
- 7 oz of tapioca pearls
- 2 tsp of lemon juice
Blueberry jam :
- 2 cups od blueberry
- 7 oz of sugar
- 1 vanilla bean
- 1/2 cup of lemon juice
Mochi :
- 8 oz of rice flour
- 10.5 oz of sugar
- 1.5 tsp of baking powder
- 1/2 tsp of salt
- 14 oz of milk
- 1 vanilla bean
- 3 eggs
- 2 tbs of brandy
- 6 oz of melted butter
- Fresh blueberries
Coconut tuile s :
- 8 oz of dried coconut
- 6 oz of sugar
- 6 oz of egg whites
- 5 oz of melted butter
Sorbet :
- 11 oz of milk
- 17 oz of sugar
- 2 oz of baking powder
- 4 lbs of coconut milk
- 7 oz if lime
- 7 oz of sirup

LA RECETTE DU CHEF

For the tapioca , bring the coconut milk to a boil with the sugar, the water and the salt. Then, add the tapioca pearls and cook it 20 min while whisking occasionally. Then pull it down to a pan immediately to cool it down with a plastic wrap directly on the surface. When it's cooled down, add the lemon juice.

For the jam , cook everything in a pan till you have a nice sirup. Then cool it down.

For the mochi , mix the rice flour, the sugar, the baking powder and the salt. Bring the milk to a boil in a pan with the scraped vanilla bean, and then cool it down. Whist the eggs and add the brandy. Mix it with the milk. Add it and mix it with the flour. Then, mix step by step with the melted butter. Let it overnight in the refrigerator. Put 5 or 6 blueberries in each tin. Add the mix in it and bake it at 400 F° for 20 min. Let it cool down in the tin.

For the sorbet , bring the milk, the sugar and the powder to a boil. Let cool down. Add the zests of the lime, the juice and the sirup. Then put it into an ice-cream maker.

For the tuile s, whisk the coconut and the sugar. Then add the egg whites. Then add it step by step into the melted butter. Keep it a few hours in the refrigerator before display it on a silpad. Cook it in the oven at 350 F° for 9 min. Put them in a shape at the coming out of the oven. Shape them while hot.

Bring the sirup to a boil. Pour over the blueberries with the sirup, mix and pass them in a chinois.

Place the cake on the plate. Put a few spoons of jam , display tapioca around. Put some blueberries. Sauce with points of creme anglaise. Put a scoop of sorbet on it. Put two sugared tuile s.