Sugar Free Nectarine Tapioca Healthy Recipe | La Villa Loiseau des Sens
Recipe Type: Dessert, Breakfast, Sweet
Cuisine: Dessert, Breakfast, Sweet
Recipe by Chef Shoro Ito, served at Loiseau des Sens, the new “health & pleasure” focused restaurant at the spa at the Relais Bernard Loiseau in Burgundy, France. Note: This recipe is made without any lactose or sugar Serving Size: 2
  • ¼ cup tapioca
  • 1 cup organic coconut milk
Nectarine Compote
  • ⅔ cup organic nectarines
  • ½ tablespoon organic honey
Infused Verbena Leaves
  • ⅓ cup water
  • 1 ¾ tablespoon of verbena leaves
  • 1 tablespoon organic honey
Gavotte de Citron
  • ¾ cup water A pinch of salt
  • 2⅓ cup of oil
  • 1 organic egg white
  • 1 ½ tablespoon organic honey
  • ⅛ cup flour Zest from 1 organic lemon
  • ⅛ cup of fresh organic nectarines
  1. Boil one liter of water in a saucepan. Add the tapioca, and let it cook until it becomes transparent. Put the tapioca in a strainer and rinse it with cold water. In another saucepan, bring the coconut milk to a boil. Pour the tapioca into the coconut milk, and stir for two minutes.
  2. Slice the nectarines in fine pieces, and cook in butter (in the “Brunoise” method). Add the honey.
  3. Gavottes de Citron In a saucepan, add the water, oil and salt, and bring to a boil. In a mixing bowl, mix together the egg whites, honey, flour and lemon zest. Add the hot water and oil mixture to the bowl. Put the mixture in the fridge and let cool for two hours. Spread the mixture on a baking sheet and cook at 330°F for 10 to 15 minutes. Remove from oven, and divide the dough to make five pieces per plate.
  4. In a saucepan, boil water and infuse the verbena leaves for 6 minutes. Then add the honey.
  5. Presentation: In the bottom of a deep plate, spread the nectarine puree. Pour the tapioca over it. Place the nectarines and gavottes. Serve the verbena cold in a separate cup, to later mix into the dessert.
Recipe by Honest Cooking at