This recipe is adapted from Jean-Francois Suteau, who worked with Rich as the executive pastry chef at the Greenbrier during Rich’s tenure. We love the texture of tapioca and find that its versatility can be applied to both savory and sweet dishes.
- Servings 4
- Dish Dessert
- Time 45 minutes
- Skill Advanced
Tapioca Pudding ingredients
Ginger Tuile ingredients
Mango Sorbet ingredients
Mango Tapioca Assembly ingredients
Bring milk, sugar and vanilla bean to a simmer and add tapioca.
Stir constantly while allowing the tapioca pearls to hydrate.
Once tapioca has hydrated, transfer mixture to a flat sheet tray and allow to cool to room temperature.
Whip heavy cream to medium-firm peaks, then fold the whipped cream into the cooled tapioca mixture.
In the bowl of a stand mixer, add all dry ingredients and combine on medium-low speed with the whisk attachment.
While mixing, stream in the passionfruit and ginger liquids together.
Once incorporated, add melted butter to the mixture.
Spread the desired shape onto the Silpat.
Bake at 375 degrees F in a conventional oven until golden brown.
Bring water, sugar and vanilla bean to a simmer in a medium sauce pot just enough to dissolve the sugar.
Once dissolved, turn off the heat and allow it to cool. Once cooled, mix in the mango purée.
Place in the ice cream machine and freeze according to the directions on your machine.
Mango Tapioca Assembly
To serve, we recommend stacking your mango tapioca in a ramekin or glass: Start with the mango sorbet at the bottom, follow with the tapioca pudding, then finish with the ginger tuile on top. Feel free to get creative and make this recipe your own! Plate as desired and serve.