ASIAN STYLE

ASIAN PEAR

PINEAPPLE

POMEGRANATE

TAPIOCA PUDDING

VANILLA CREAM

| The Crust | Vanilla cream | Tapioca Pudding | The Fruits | Pineapple Emulsion |

 VANILLA CREME DIPLOMATE

  PASTRY CREAM

   - 1 quart milk

   - 1 vanilla bean

   - 2 whole eggs

   - 225 gm sugar

   - 80 gm Flan powder

  Bring the  milk to the boil, infusing the vanilla bean

  Mix together eggs, sugar and flan powder

  Add part of boiling to the egg mix,pour this mixture over the remaining milk and bring back the whole mix to the boil.

  Remove from the heat, dispense into containers and cover with lid or plastic, preventing the forming of a skin

when the pastry cream is chilled, observe the following ratio 

750 gm Pastry cream + 250 gm Whipped Cream

  TAPIOCA PUDDING

- 2 cans (800 gm ) Coconut milk

- 250 gm milk

- 100 gm Tapioca tearl

- 70 gm sugar

   One hour: soak the tapioca pearls in cold water

   Bring the milks to the boil, add suga(or condensed milk) and the drained Tapioca pearls

   Remove from heat, cover and let sit. Stir occasionally

 The FRUITS

  : Diced Asian Pear and golden pineappleslightly flavored with grated yuzu (or ginger otherwise)

    also: fresh pomegranate seeds sprinkle over the pudding

 PINEAPPLE EMULSION

   -350 gm Pineapple syrup

   -100 gm passion fruit puree

   - 1 gelatin leaf

   - 100 gm heavy cream

   - sorbet syrup (to taste)

 - Melt pre-soaked gelatin in syrup or passion fruit puree

 - let cool and combine with the other ingredients