Tapioca Pudding

by Chef Thomas Trevethan and Chef Luciano Pelligrini

Tapioca Pudding is a sweet milk-based dessert with a wonderful creamy texture and flavor. Complimentary served with exotic fresh fruit sauce topped with cold coconut sorbet and garnished with mint leaf.

Number of servings (yield): 3
Prep time and Cooking time (duration): 20 minutes

Ingredients for Tapioca Pudding:

• ¼ Cup Tapioca
• ¼ Cup Coconut Milk
• 1 Tbsp. Malibu Rum
• 1 Tsp. Vanilla Beans
• Sugar Substitute
• Kiwi
• Raspberries
• Gooseberries – cubed
• Star fruit
• ¼ Cup Passion Fruit and Mango Puree
• Gelatin
• Fresh mint leaf

Get Ready To Work in “Real Time” to make Tapioca Pudding

Get out these items and utensils: Knife for chopping, 1 sauce pan

Get from your pantry: Vanilla Beans, Sugar Substitute, and tapioca

Get from your refrigerator:  Coconut Milk, Malibu Rum, Kiwi, Raspberries, and Star fruit, Passion Fruit and Mango Puree

Pre-prepare the following:

• Soak tapioca in cold water for 2 hours
• Soak gelatin in cold water
• Make cubes of all the fruits

Begin to cook with Chef Pelligrini and chef Trevethan:

Prepare Tapioca Pudding:

1. In small saucepan and stir in coconut milk, vanilla bean and rum, and let cook over low heat.
2. Add tapioca in the above pan and stir over low heat for 10 minutes

Prepare Exotic Sauce:

1. In small saucepan, add mango puree over low heat.
2. Add in gelatin to thicken
3. Place fruit into mixing bowl, and once Mango sauce is prepared, pour over fruits
4. Pour sauce over diced exotic fruits, and fold fruit to cover with sauce

Prepare Sorbet:

1. Place coconut milk into sauce pan with sugar substitute.
2. Bring to boil
3. Once boils, remove from heat and place in Ice Cream machine.

To Serve:

1. Spoon Tapioca into bottom of decorative serving glass
2. Spoon exotic fruits over tapioca.
3. Top with coconut sorbet
4. Garnish with fresh mint leaf

Banana Beignet

by Chef Thomas Trevethan and Chef Luciano Pelligrini

Delicious and easy to make banana beignet made with egg white and egg yolk rolled on the sugar and cinnamon.

Number of servings (yield): 3

Prep time and Cooking time (duration): 20 minutes

Ingredients for Banana Beignet:

• 3/4 Cup Flour
• 2 Tsp. Sugar
• 1 Tsp. Baking Soda
• 1 Tbsp. Rum
• 2 Egg Yolks
• 2 Egg Whites
• 1 Tsp. Cinnamon
• 1/2 Tsp. Orange Zest
• Olive  Oil
• 1 banana

Get Ready To Work in “Real Time” to make Banana Beignet:

Get out these items and utensils: Knife for chopping, 1 sauce pan, pastry bags,

Get from your pantry: Flour, Sugar, Baking Soda, Cinnamon, olive oil, rum

Get from your refrigerator:  Banana, egg Whites, egg Yolks

Begin to cook with Chef Pelligrini and chef Trevethan:

1. Place egg whites into a large mixing bowl and whip lightly.
2. Fold Beignet batter into egg whites and mix together until a smooth consistency
3. Slice 1 large banana for topping
4. Place Beignet batter into pastry bag, and pipe into small circular mould pan. Top with slice of banana. Place in freezer for 1 hour
5. Render cooking oil hot in medium saucepan. Remove from moulds directly from freezer, fry in saucepan
6. Fry for 2-3 minutes and place in mixing bowl with sugar and cinnamon.
7. Roll through sugar/cinnamon and coat

To Serve:

1. In large serving bowl, place a Beignet on stick and arrange around bowl
2. Garnish with cinnamon stick

Get Ready To Work in “Real Time” to make Banana Beignet:

Get out these items and utensils: Knife for chopping, 1 sauce pan

Get from your refrigerator:  Coconut Milk, Malibu Rum, Kiwi, Raspberries, and Star fruit, Passion Fruit and Mango Puree

Pre-prepare the following:

• Soak tapioca in cold water for 2 hours
• Soak gelatin in cold water
• Make cubes of all the fruits

Begin to cook with Chef Pelligrini and chef Trevethan:

Prepare Tapioca Pudding:

1. In small saucepan and stir in coconut milk, vanilla bean and rum, and let cook over low heat.
2. Add tapioca in the above pan and stir over low heat for 10 minutes

Prepare Exotic Sauce:

1. In small saucepan, add mango puree over low heat.
2. Add in gelatin to thicken
3. Place fruit into mixing bowl, and once Mango sauce is prepared, pour over fruits
4. Pour sauce over diced exotic fruits, and fold fruit to cover with sauce

Prepare Sorbet:

1. Place coconut milk into sauce pan with sugar substitute.
2. Bring to boil
3. Once boils, remove from heat and place in Ice Cream machine.

To Serve:

1. Spoon Tapioca into bottom of decorative serving glass
2. Spoon exotic fruits over tapioca.
3. Top with coconut sorbet
4. Garnish with fresh mint leaf