I saw this recipe in SorbetCitron’s blog Nuage de Farine. In my childhood memories, tapioca were these weird transluscent doughey things that my mum sometimes put into soup and I didn’t like it. Fast forward
20 30 years, and this recipe reconciled me with Tapioca. First, it’s sweet and I love sweet! Second, it’s creamy and refreshing, perfectly balanced with the sharpness of the raspberry coulis (you can also try kiwis or rhubarb compote, I’ve done it and it’s equally delicious). The only thing I changed from the original recipe is the cooking time as it was not cooked enough for me after 7 minutes.
Source: Nuage de Farine
For 6 verrines
400g coconut milk + 70g of water measured in the coconut can
100g raspberries (fresh or frozen)
Honey to taste
- Heat the milk and water in the TM bowl for 4 min/100C/speed 4
- Add the tapioca and sugar and cook for 16 min/90C/speed 1, reverse blade direction.
- Pour into glasses and leave to cool.
- Meanwhile, clean the bowl and puree the raspberries (if frozen, let them thaw first) and honey a few seconds speed 4.
- You can add a little bit of water if needs be, then scrape down the sides and mix again until it is pureed.
- Spread the coulis on top of the tapioca.
- Refrigerate and eat cold.
This lovely asparagus mousse recipe was given by Myangel for the Thermomix Supertoinette challenge. I love the beautiful green colour and I used smoked salmon as it balances well with the taste of the asparagus.
Source: Myangel from the forum Supertoinette
For 24 small verrines or for 6 people as a starter
220g fresh green asparagus
3 tbsp strong chicken stock
6 gelatine leaves
1 egg white
Salt and pepper to taste
To serve, smoked salmon cut into small dices or cooked prawns sprinkled with lemon juice.
- Put the butter, flour and milk + seasoning in the TM bowl and cook for 5 min/90C/speed 4.
- Meanwhile, soak the gelatine leaves in a bowl of cold water for a few minutes to soften.
- When the bechamel is cooked, add the chicken stock, then, press the water out of the gelatine leaves and add to the bechamel. Mix 5 seconds, speed 3.
- Tip out in a bowl and leave to cool.
- While the bechamel is cooling, cook the asparagus in salted boiling water for 4 to 8 minutes depending on the size (I cooked mine for 4 minutes as they were about 1cm diameter). Set aside 130ml of cooking liquid.
- Mix the asparagus with the reserved cooking liquid and a pinch of salt in the TM bowl for 15 sec/speed 6. Scrape down and mix again 15 sec/speed 8.
- Tip out into the bechamel mixture (if the asparagus are stringy, pass them through a sieve). Clean the TM bowl.
- When the bechamel is cooled down to room temperature, beat the egg white (either in the Thermomix with the butterfly whisk or using a hand mixer) and whip the cream until soft peaks.
- Add the whipped cream and egg white to the bechamel/asparagus mixture and combine gently using a spatula.
- Pour mixture into verrine (I used a funnel). Half way through, add some smoked salmon (or prawns) and top with more asparagus mixture. Finish with smoked salmon/prawns and some fresh herb (dill, parsley, chive…) for decoration.