Bruno Albouze Boba Nectarine Dessert

Boba Nectarine Dessert / GF

Yields5 ServingsPrep Time35 minsCook Time20 minsTotal Time55 minsRating


 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
 70 g Tapioca*
 250 g Water
 400 g Coconut milk
 200 g Nectarine wedges



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).


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.


*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.


Spoon out nectarine marmalade, top with boba and nectarine wedges, mint, and lemon verbena infusion. Enjoy!

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