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

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.

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!