Coconut Mango Posset

Disney Park Recipe:

Location: Seafood… Sustained Marketplace – Food and Wine Festival – EpcotWalt Disney World 

Source: Disney Food and Wine Festivals Coast to Coast Cookbook by Pam Brandon and the Disney Chefs

 

Ingredients Coconut Tapioca:

  • 1/2 cup water
  • 1/3 cup small tapioca pearls
  • 6 tablespoons sugar, divided
  • 1 3/4 cup coconut milk
  • 1 1/2 cup whole milk

 

Ingredients Sesame Tuile:

  • 3/4 cup dry Florentine mix
  • 1 teaspoon black sesame seeds
  • 1 teaspoon sesame seeds

 

Ingredients Mango:

  • 4 cups frozen mango, thawed

 

Ingredients Matcha Micro Sponge:

  • 5 eggs whites
  • 2 tablespoons sugar
  • 2 tablespoons almond flour
  • 3/4 teaspoon matcha powder

 

Ingredients Topping:

  • 1/2 cup lychee popping dessert pearls

 

Instructions Coconut Tapioca:

  1. In a small bowl, combine the water, tapioca pearls and 3 tablespoons of sugar. Stir and cover. Let rest 2 hours at room temperature.
  2. In a medium saucepan, combine the coconut milk, whole milk, and 3 tablespoons of sugar. Stir them together.
  3. Strain the liquid from the tapioca pearls add the pearls into the milk mixture.
  4. Turn heat to high heat, stir for 8-10 minutes. The pearls are tender. You do not want the milk to be absorbed yet.
  5. Separate the mixture into 8 6-ounce ramekins.
  6. Place in the refrigerator under ready to serve.

 

Instructions Sesame Tuile:

  1. Preheat your oven to 350F.
  2. Line the baking sheet with parchment paper. You can also use a silicone baking mat.
  3. In a small bowl, combine the dry Florentine mix and sesame seeds.
  4. Spread the mixture over the baking sheet.
  5. Bake for 6-7 minutes. The mixture will become golden brown.
  6. Let cool for 30 minutes.

 

Instructions Mango:

  1. In a blender or food processor, place the thawed mango. Puree until smooth.
  2. Spoon over tapioca-filled ramekins. Place in the refrigerate until ready to serve.

 

Instructions Matcha Micro Sponge:

  1. In a large microwave-safe bowl, place the eggs.
  2. In a small bowl, mix in the sugar, almond flour, and matcha powder.
  3. Using an immersion blender, puree the two bowls together.
  4. Microwave for 1 minute. Microwave until the sponge is set.
  5. Let cool for 3-5 minutes.
  6. Tear into small pieces.

 

To Serve:

  1. Place 5 lychee on one side of each ramekin of mango tapioca.
  2. Place pieces of matcha microsponge on the other side of each of the ramekin.
  3. Break the sesame tuile into 8 pieces.
  4. Place one piece on each ramekin between the lychee pearls and the matcha pieces.

 

Screen Shot 2018-07-24 at 9.09.53 AM

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