Coconut and Vanilla Mousse, Mandarin and Marzipan Tapioca Pearls

Recipe by Yuli Hariyanto and Arie Yulianto of Shangri-La Suarabaya – Dilmah Real High Tea Global Challenge Silver Medal Winners 

Serving Portions: 10


Coconut Mousse
160 g White couverture
10 g Coconut desiccated, slightly roasted
90 g Eggs
2g Vanilla bean seeds
2 g Gelatin leaves
220 g Cream
10 ml Coconut liqueur

Tapioca Pearls
100 g Tapioca
800 ml Water
3 g Mandarin and marzipan pekoe tea leaves (Dilmah)
20 g Sugar


Coconut Mousse
Soak gelatin in cold water, squeeze out and dissolve in warm liquor.

Chop couverture and melt in a bowl over bain-marie, scrape vanilla bean seeds.

Place eggs and vanilla bean seeds in a stainless steel bowl and whisk over bain-marie until pale and fluffy.

Add melted couverture to egg mixture, combine well then add gelatin.

Whip the cream and add roasted coconut, gently fold into the mixture.

Pipe into molds and refrigerate.

Tapioca Pearls
Put the water and tapioca in a saucepan and bring it to a boil over high heat.

Keep stirring to avoid tapioca to stick to the bottom of the pan, be sure to keep a 8:1 ratio of water to tapioca.

When tapioca floats cover the pan, simmer for 15 min then take off the heat and let sit for 15 min covered.

Run cold water over the pearls and drain the water, place in a bowl.

Prepare the mandarin and marzipan syrup and pour over tapioca pearls.

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