Bruno Albouze Boba Nectarine Dessert
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Boba Nectarine Dessert / GF

Yields5 ServingsPrep Time35 minsCook Time20 minsTotal Time55 minsRating

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

Directions

1

A light, gluten free and healthy dessert. To make it vegan, omit the use of wafer.

Gavotte / Wafer
2

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
3

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
4

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
5

Bring water to a boil, add greens and turn off heat – cover and let infuse for 6 min. Sieve and set aside.

Boba
6

*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
7

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

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