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Cassava & tsokolate

Cassava & tsokolate

Sharon Le Glatin | 1/5/23
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Serves 6

Preparation time: 2 h

Cooking time: 1 h 30

Resting time: 24 h 30

 

Cassava cake

  • 900 g manioc, peeled and grated
  • 3 eggs
  • 440 g sugar
  • 19 cl unsweetened condensed milk
  • 31 cl coconut milk
  • 60 g melted soft butter

Cake topping

  • 2 tbsp. flour
  • 400 g sweetened condensed milk
  • 8 cl coconut milk
  • 2 egg yolks

Chocolate crumble

  • 115 g sugar
  • 115 g flour
  • 50 g cocoa powder
  • 150 g soft butter
  • 100 g almond powder
  • 1 pinch salt

Banana leaf ice cream

  • 25 cl cream
  • 25 cl milk
  • 100 g sugar
  • 4 egg yolks
  • 1 banana leaf

Coconut cream

  • 175 ml coconut milk
  • 175 g cream
  • 9 cl milk
  • 30 g cornstarch
  • 1 pinch salt
  • 215 g white chocolate
  • 150 g soft butter, tempered

Tsokolate (Filipino drink, served separately in a glass to accompany the dessert)

  • 25 cl cream
  • 37.5 cl milk
  • 115 g muscovado (Philippine sugar)
  • 70 g cocoa nib powder
  • 20 g peanut paste

 

1 - The day before, make the banana leaf ice cream: bring the milk and cream to the boil, add the banana leaf and leave to infuse for 30 min off the heat. Remove the banana leaf and make a custard with the infused liquid, egg yolks and sugar. Leave to cool for 24 h, then place in an ice-cream maker.

2 - Cassava cake: mix the ingredients and pour into a greased baking tin (30 x 30 x 7 cm) lined with baking paper. Bake at 180°C (gas mark 6) for 45 min. Leave to cool and cut as desired.

3 - Cake toppings: heat the sweetened condensed milk and coconut milk together in a saucepan. Mix the flour and egg yolks in a bowl and add to the saucepan. Mix to a thick consistency. Leave to cool in a container. Add to the cassava cake at the last minute and caramelize with a blowtorch before serving.

4 - Chocolate crumble: mix all ingredients with a mixer and bake at 180°C (th. 6) for 10 min.

5 - Coconut cream: heat the coconut milk and cream. Mix the milk with the cornflour and salt in a bowl. Make a custard with this mixture and the coconut milk and cream. Pour the white chocolate into a mixing bowl and stir until smooth. Add the butter and pour into a piping bag to create the decorative dots on the plate.

6 - Tsokolate: place all ingredients in a saucepan and heat until smooth.

7 - Serving: serve on a plate decorated with cassava chips (thin slices of cassava covered with powdered sugar, then baked at 180°C for 10 min). Add edible flowers.

 

Read Gault&Millau's review of Maison Nipa

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