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"Strawberries & Cream" = Strawberry + Kaffir Lime Tapioca Soup


 About 4 servings
what you need:
Heavy Cream, 1 1/2 cups
Milk, 1 1/2 cups
Orange Blossom Honey, 3 1/2 oz
Tapioca Pearls (not instant), 1 1/2 oz
Coconut Milk, 6 1/2 oz
Kaffir Lime Leaves, lightly crushed, 2 each
Fresh Mint, julienned, 5 leaves
Fresh Strawberries, sliced, 4 cups
Fresh Whipped Cream, for garnish, 8 oz
how you make it:
1. In a large sauce pan, simmer the kaffir leaves in the milk for 10 minutes over low heat. 
2. Remove the leaves from the milk and discard the leaves. Add the honey to the milk and bring the mixture to a simmer over medium heat.
3. Add the tapioca pearls and reduce the heat to low. Stir occasionally, ensuring that none of the pearls are sticking to the bottom of the pan. Cook for about 20 minutes until the pearls are al dente.
4. Place the mixture in a bowl over an ice bath and stir to cool completely. Refrigerate the mixture overnight.
5. The next day, remove the mixture from the refrigerator and stir in the coconut milk. Bring to a simmer and cook for about 2 minutes until the pearls are just tender.
6. Over an ice bath, cool the mixture again and refrigerate until you are ready to serve.
7. Portion the soup in the bottom of 4 bowls with 1 cup of the sliced strawberries and some of the fresh mint. Top with fresh whipped cream and serve.                                  

music pairing: peter bjorn and john - young folks



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