To be able to take advantage of what’s happening now, start thinking mango. As we all know, summer is upon us, and that means the abundance of one of India’s favourite flavours. A few days back I was in Kerala and this dessert is fusion of French style vanilla sauce with Asian tapioca.

 Pearl Martini: A dessert with tapioca (sago) and fresh mangoes.

 1 ½ cups Tapioca pearls

3 Tbsp Sugar

A pot full of water

1 ½ cups Mango Puree

1 cup Mango diced small

½ cup Coconut Milk

• Bring water to a boil.
• Once the water is ready, pour tapioca pearl in all at once and wait 1 min or until all the tapioca float to the top.
• Reduce the heat to medium and cover the pot with a tight lid. Make sure the pot is big enough so boiling tapioca water will not spill over. Set timer for 20 min and keep the lid on all the time. This will help the tapioca pearls to have a consistent texture.
• After 20 min, turn off the heat. While stirring the pot, add sugar into the pot and close the lid for another 20 min.
• Strain and cool.

Vanilla Sauce:

 500 Grams Milk

500 Grams Heavy Cream

100 Yolks

50 Grams Castor Sugar

2 Vanilla Pods

• Boil Milk and Cream with half of the sugar and the vanilla pods.
• Temper * the yolks with the boiled cream and milk mixture and the remaining sugar.
• Strain and allow the mixture to cool.
• Putting the dessert together:
• Mix the pre-made vanilla sauce with cooked tapioca.
• Add mango puree and coconut milk.
• Put some fresh diced mangoes in the bottom of a martini glass and then add the tapioca mixture.
• Garnish with fresh mangoes, almond flakes, and mint.
• Serve cold and JIYO LIFE!

*TEMPERING THE EGGS:

 Add a small amount of the hot liquid or substance to the egg, stirring vigorously.

Once the egg is well incorporated you can add a little more then stir some more. Then you can place the mixture back in the pot.

It is crucial that you add them very slowly to what ever you are cooking. If not, you will end up with scrambled eggs. This is why it is very important to slowly bring them up to the same temperature as what is in the pan.

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About the Author:
A pastry chef by profession and also a TED fellow, Kishi Arora, spends her day dreaming up ways to tickle surprise and indulge the taste buds of discerning foodies in Delhi.

Kishi started ‘Foodaholics’, a popular Dessert shop. Now Foodaholics extends consultancy services to organisations and enterprises involved in food business. For an exotic desert customized to your tastes place your order at www.foodaholics.in