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.
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