Cassava & tsokolate

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

These recipes might interest you

Easy

Angus picanha, miso ginger corn purée, chimichurri sauce

Discover Thierry Marlé's recipe for Asa with a South American twist: Argentine Angus beef, corn and chimichurri sauce his way.

More information

Chef Thierry MARLÉ

Restaurant ASA
34000 MONTPELLIER

Intermediate

Chicken ravioli, cardinal sauce, langoustine-girolles

Trained in Italy, Opera chef Vasco Baldisserotto gives his recipe for ravioli with a fine poultry stuffing flanked by a cardinal sauce, scampi and roasted mushrooms.

Read