Tropical Fruits
  • 500ml coconut cream
  • 80g coconut sugar
  • 4g agar agar
  • 1 1/2 gelatine leaves (softened in cold water)
  • 1/2 vanilla bean
  • 1/2 tsp Fresh As Kaffir Lime Leaf Powder
  • 100g sago tapioca pearls
  • 20g Fresh As Lychee Whole
  • 20g Fresh As Pineapple Chunks
  • 20g Fresh As Mandarin Segments
  • 12g Fresh As Raspberry Whole
  • 2-1 sugar syrup
Put sugar and agar agar into the coconut cream, then add the Kaffir Lime and vanilla. Bring to boil stirring constantly. Add the softened gelatine and stir thoroughly. Leave to sit for 10 minutes, then strain through the fine sieve and pour the mousse mixture into a container to set in the fridge.

Once set, place in a high speed blender to process into a smooth cream. Cook the tapioca in plenty of boiled water for 12 minutes, or as per the directions on the tapioca packet. Strain the tapioca and place into the 2-1 sugar syrup to cool and absorb the syrup.

To Serve:
Crumble the Fresh As Mandarin Segments, Lychee Whole and Pineapple Chunks so that they are a coarse crumb. Pipe the mousse into a bowl or glass. Top with the tapioca, then sprinkle the crumbled fruit on top. Finish by crumbling 2 Fresh As Raspberries over each dish.

Serves 6