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Verrines de Tapioca à la Compote de Myrtilles et Suprême d'Orange
Des verrines gourmandes, sans gluten et véganes, composées d'un tapioca crémeux à l'amande, d'une compote de myrtilles légèrement acidulée et décorées de suprêmes d'orange et de myrtilles fraîches. Idéales pour un dessert léger ou un brunch d'été.
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Cost Breakdown
Critical Success Points
- • Porter la compote à ébullition (étape 2).
- • Épaissir correctement la compote avec la fécule (étape 4).
- • Cuisson du tapioca jusqu’à tendreté (étape 7).
Safety Warnings
- • Manipuler les liquides bouillants avec précaution pour éviter les brûlures.
- • Laisser la compote refroidir légèrement avant de la mixer afin d’éviter les éclaboussures chaudes.
- • Utiliser des maniques pour manipuler les casseroles chaudes.
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