Boba Nectarine Dessert / GF
Servings: 5
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Ingredients
Gavotte
- 230 g Water
- 45 g Oil
- 2 g Salt
- 60 g Egg whites
- 40 g Honey
- 30 g All-purpose flour
- 4 g Corn starch
- 5 g Lemon zest
Nectarine Marmalade
- 450 g Nectarine, cubed
- 10 g Lemon juice
- 60 g Honey
Lemon Verbena Infusion
- 150 g Water
- 6 g Lemon verbena leaves
- 45 g Honey
Boba
- 70 g Tapioca*
- 250 g Water
- 400 g Coconut milk
Garnishing
- 200 g Nectarine wedges
Instructions
- A light, gluten free and healthy dessert. To make it vegan, omit the use of wafer.
Gavotte / Wafer
- Bring to boil water, oil and salt. Meanwhile, mix egg whites, honey, starches and lemon zest. Whisk swiftly hot liquid into the egg white mixture; cool and refrigerate an hour or more. Using an offset spatula, spread into a thin and even layer on a silicone mat or greased parchment (recipe calls for 2 medium trays. (Make one at the time).
Baking
- Bake at 350ºF/180ºC for about 20 minutes or until evenly browned; rotate baking tray half way through. Store gavottes in a dry place or inside the turned off oven for a few hours before using.
Nectarine Marmalade
- In a hot non-stick frying pan, cook nectarine until it soften on high; about 8 min, add lemon juice and honey – cook for a minute more and transfer marmalade in a large bowl or plate to cool off.
Lemon Verbena Infusion
- Bring water to a boil, add greens and turn off heat – cover and let infuse for 6 min. Sieve and set aside.
Boba
- *Follow instructions on tapioca packaging label before starting. Some brands require different soaking procedure. Soak tapioca in water for 30 min and cook in coconut milk for 2 min. Cool to room temp. If becoming too firm, soften it up with some almond milk.
Garnishing
- Spoon out nectarine marmalade, top with boba and nectarine wedges, mint, and lemon verbena infusion. Enjoy!
