Coconut tapioca with passion fruit curd

Ingredients

for the curd:

• 53 g egg yolks
• 50 g sugar
• 20 g passion fruit concentrate
• 20 g orange juice
• 4 g lemon juice
• smidgen of salt (half of a pinch)
• 150 g unsalted butter, softened
• 1 g gelatin sheet, bloomed
• 30 g whipped cream

for the tapioca:

• 60 g tapioca pearls
• 150 g unsweetened coconut milk
• 60 g sugar
• smidgen of salt

for the basil seeds:

• 5 g basil seeds
• 10 g water

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Preparation

• For the curd:
  Whisk egg yolks and sugar together over a bain-marie.
• Whisk in passion fruit, orange juice, lemon juice and salt. Stir occasionally until the curd reaches 195 degrees.
• Remove from the bain-marie, stir in the butter and bloomed gelatin.
• Strain, then fold in whipped cream.
  
• Fill the glasses half way full and let the curd set before filling the tapioca on top.
• For the tapioca:
  Bring coconut milk, sugar and salt to a boil. Remove from heat and set aside.
• Bring water to a boil, lower the heat to medium and stir in tapioca. Stir constantly until tapioca becomes translucent. Strain out the liquid and rinse in cold water to stop the cooking process.
• Add the tapioca into coconut milk mixture.
  
• Fill the glasses halfway up.
• For the basil seeds:
  Combine both ingredients in a bowl.
• Let them sit at room temperature until the seeds form a gelatinous shell around them.
• Place over the tapioca.

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