Perles du Japon au lait de coco

The trio de pannacotta, one of the best selling desserts had to be replaced last week. In the beginning I had 75 verrines (small glasses), just right for 25 portions, and it allowed me to prepare the pannacotta twice per week. Over time more and more glasses broke, at the end sometimes two per day and I ended up with 36 glasses, just 12 portions or the equivalent of what we sold from Thursday to Saturday per day, so I had to prepare the pannacotta every day, which added an hour to my mise en place. Impossible to maintain. As the pannacotta is part of the "formule", we had to come up with a dessert that is not expensive and fast to produce and plate. After researching a couple of days I had an idea but as usual I didn't talk about it, and simply produced it and presented it to the chef and the owner. The chef liked it immediately and accepted it, the owner, still in his recent new mood of correcting and criticizing for the sake of criticizing thought there "was a color missing" and wanted me also to try other shapes of the coconut-cake, like a ball instead of the "grissini". That type of feeback made me furious because I felt that my idea, the esthetics in terms of colors and plating was perfect and so I simply ignored the owner's comments. After all nobody else had come up with a new dessert suggestion, and I wanted it to remain as I had created it.

So that is still the way I present it today, it is on the menu since one week and running as well as the pannacotta did. The tapioca (perles du Japon) is cooked in milk and coconut milk, with just a little sugar, and I add pomegranate arils and passion fruit seeds, with a crispy "coconut grissini". My team loves it and each time we send one out they say "oh c'est beau, ce nouveau dessert".

Comments

[Joan]

I love tapioca! And pomegranite, and passion fruit ! I plan on coming in Tuesday night. Just need to get a headcount.

[little-chan]

Ulla,
A tip for the verrines next time - if you have some spare raw pate brisee/sucree/ whatever, use a blob of that to stick the verrine down on the plate - might help avoid breakage?
Bloody freezing in London - heading back to the Emerald Isle Monday for Chrimbo for a week - then back to London and into new job, fingers crossed!! :)
Very nice dessert - I might come to you for inspiration for the new job!
Take care, bisous :)

[Chee]

I have seen your "sushi" dessert. What a lovely idea!! And then, this one the Grissini reminded me of "love letters" that we make for Chinese New Year in South-East Asia. The tapioca in coconut milk...Ohh! What a lovely accompaniment!
Pretend the patron is invisible :))

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i've never taste this tapioca dish, but i'm sure that is great by seing the picture, it looks fantastic!

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