• Sometimes sago can be confused with tapioca. (Water Heart Food)Source: Water Heart Food

This elegant make-ahead dessert is an explosion of tropical flavours, with fragrant guava sorbet and sliced fresh guava, zesty lime curd and tapioca-flecked coconut cream. 

Serves
4

Preparation

20min

Cooking

30min

Skill level

Easy
By
Average: 5 (2 votes)
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Ingredients

  • 2 strawberry guava, peeled, seeded and finely diced

Guava sorbet

  • 500 g strained strawberry guava puree
  • 100 g caster sugar
  • 100 g liquid glucose

Coconut tapioca cream

  • 160 g tapioca pearls
  • 100 ml coconut cream
  • 125 ml (½ cup) sugar syrup, see note
  • ½ tsp sea salt
  • 1½ tbsp finger lime pearls

Lime curd

  • 4 large egg yolks
  • 80 g caster sugar
  • 110 ml lime juice, strained
  • zest of 1 lime
  • 100 g cold unsalted butter, diced

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Freezing time: overnight

 

1. For the sorbet, combine all the ingredients in a bowl until the sugar has dissolved. Churn the mixture in an ice-cream machine according to manufacturer's instructions, then freeze overnight.

2. For the coconut tapioca cream, add the tapioca to a large saucepan of boiling water, stirring continuously so the pearls don't stick to the bottom. Simmer over medium heat, stirring occasionally for 15 minutes or until the pearls are transparent, with a tiny white dot visible in centre. Pour into a sieve and rinse under cold running water, then drain well.

3. As soon as tapioca is cooked, combine the coconut cream, sugar syrup and salt in a large bowl. Add the cooked tapioca and stir to combine well. Stir through the finger lime pearls. Divide the tapioca cream between serving glasses or bowls, cover and refrigerate for 3 hours until firm.

4. Meanwhile, for the curd, whisk the egg yolks and sugar in a large heatproof bowl until light and fluffy. Whisk in the lime juice and zest until well combined. Place the bowl over a saucepan of just simmering water, making sure the bottom of the bowl isn't touching the water. Whisk until thickened, taking care not to let the curd overheat or the eggs will scramble. Whisk in the cold butter, piece by piece, allowing each piece to incorporate before adding the next. Take the bowl off the heat to whisk in the last piece of butter. Place the bowl over a bowl of iced water and stand until cool, whisking occasionally. Cover and refrigerate for 1 hour.

5. To serve, spoon a layer of lime curd on top of the tapioca coconut cream. Top with the diced guava, then place a quenelle of sorbet in the centre and serve immediately.

 

Note

• To make a simple sugar syrup, place equal quantities of sugar and water in a saucepan and stir over low heat until the sugar dissolves. Bring to the boil, then remove from the heat and stand until cool. Will keep in an airtight container in the refrigerator for 1 month.

 

Palisa Anderson and guests explore food memories and cross-cultural connection during Palisa Anderson's Water Heart Food.