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Citrus Tapioca Crunch




Source of Recipe


The Cincinnatian Hotel


List of Ingredients




Crunch Base
4.5 oz Paillete Feuilletine (Cacao Barry)
6 oz Praline Grains (Cacao Barry)
4.5 oz Pepitas, hulled & toasted
9 oz White Chocolate
3 oz Vegetable Oil

Lime Curd
24 fl oz Sweetened Condensed Milk
7 Egg Yolks
7 fl oz Fresh Lime Juice
6 oz Graham Cracker
2 oz Butter, softened
1 oz Ginger, ground

Tapioca Cream
14 fl oz Whole Milk
Dash Salt
3 oz Sugar
2 Egg Yolks
1 Vanilla Bean
4 fl oz Heavy Cream, Whipped
2 Sheets Gelatin
2 oz Pearl Tapioca

Mango Topping
4 fl oz Mango Puree
4 fl oz Fresh Lime Juice
3 oz Sugar
1 oz Clear Gel Powder (thickening agent)

Recipe



This dessert is a series of layers that are each prepared separately and finally assembled before serving.

For the Crunch Base:

1. Melt the white chocolate and combine with the vegetable oil.
2. Toss the other ingredients together and then combine with the white chocolate.
3. Plate into the base of a 9" x 13" pan that has been lined with plastic wrap.
4. Reserve covered and refrigerated until ready to use.

For Lime Custard:

1. Combine the graham cracker crumbs with the softened butter and ground ginger.
2. Pat into the bottom of a 9" x 13" baking pan.
3. Combine the remaining ingredients and pour into the prepared pan of graham cracker.
4. Bake about 30 minutes at 350ºF until fully set. Cool and reserve refrigerated.

For the Tapioca Cream:

1. Soak the pearl tapioca in 8 fl oz of water overnight. Drain any remaining water.
2. Heat the milk until warm on a double boiler. Add the tapioca, split vanilla bean, and salt. Stir occasionally and cook for about 35 minutes over simmering water.
3. Whisk together the egg yolks and sugar. Temper the hot tapioca into the egg yolks and return all to the tapioca. Continue cooking until very thick. Add the softened gelatin, stirring well.
4. Remove from the heat, cool completely.
5. Fold in the whipped cream.

For the Mango Topping:

1. Combine the sugar with the clear gel powder. Stir in the liquids to a smooth consistency.
2. Cook on medium-high heat until very thick.
3. Cool before using.

Assembly:

1. Invert the lime curd onto the crunch base.
2. Smooth the tapioca cream on as the next layer.
3. Refrigerate about 4 hours (or overnight).
4. Spread the mango topping over the tapioca surface into a very thin opaque layer.
5. Refrigerate at least 1 hour before slicing and serving.




Serves 8.