"One of my favourite memories as a child was going to yum cha with my family," says Louis Tikaram, head chef at Brisbane's Stanley. "I couldn't wait until the end of the meal for the dessert cart to roll around with the mango puddings!"
- 500 ml (2 cups) pouring cream
- 400 gm puréed mango flesh (from about 2 large ripe mangoes)
- 100 gm light palm sugar, crushed or grated
- 4 makrut lime leaves
- 3 titanium-strength gelatine leaves, softened in cold water for 5 minutes
- Coconut or other tropical-flavoured ice-cream, to serve
- Finely grated zest of 1 lime
- 80 ml (⅓ cup) lime juice (from about 3 limes)
- 80 ml (⅓ cup) simple sugar syrup (see note)
- 80 gm small tapioca pearls
- 1Bring cream, mango purée, palm sugar, lime leaves and a large pinch of salt to a simmer in a saucepan over medium heat, stirring until sugar dissolves. Remove from heat and set aside for flavours to develop (10 minutes). Squeeze excess water from gelatine, add to hot cream mixture and stir well to combine. Transfer to a bowl set over an ice bath, then stir occasionally until mixture is semi-set but still a pouring consistency (30-40 minutes). Remove lime leaves. Divide mixture among 4-6 glasses or bowls, cover, then transfer to the refrigerator to set (4 hours or overnight).
- 2Meanwhile, for lime tapioca, combine lime juice and simple sugar syrup in a bowl, and set aside. Add 2 litres water to a large saucepan and bring to the boil. Add tapioca and cook, stirring occasionally, until tapioca turns almost completely translucent (15-20 minutes). Remove from heat and rest for 15 minutes. Drain tapioca, rinse under cold water and drain again, then add half the lime syrup (reserve remainder) and chill in the refrigerator (1-2 hours or overnight).
- 3To serve, stir remaining lime syrup through tapioca to loosen tapioca. Spoon lime tapioca over each mango pudding, then top with a big scoop of ice-cream and lime zest.
Simple sugar syrup is made up of equal parts sugar and water, brought to the boil and stirred until sugar dissolves. Wine suggestion 2015 Henschke Noble Rot Semillon from Eden Valley, SA. Wine suggestion by Thibaud Crégut.