Kaffir Lime Yogurt with Asian Pears, Mango Pearls, Rice Puffs, White Chocolate Feuilletine, and Rau Ram-Lime Sorbet

Adapted by StarChefs.com
October 2011
Yield: 8 to 10 Servings


Rau Ram-Lime Sorbet
0.2 ounces rau ram
6 ounces sugar
4 ounces lime juice
26 ounces water
Kaffir Lime Yogurt
7.5 ounces water
7.5 ounces sugar
1 ounce kaffir lime juice
1.5 gelatin sheets, bloomed
30 ounces Greek yogurt
1 pinch salt
Juice of 1 lime
Mango Purée
500 grams Perfect Purée mango
75 grams sugar
Juice of 1 lime
3.5 grams agar agar
Mango Pearls
250 grams Perfect Purée Champagne mangos
75 grams sugar
1 pinch ascorbic acid
3 grams agar agar
0.4 grams locust bean gum
150 grams water
vegetable oil
White Chocolate Feuilletine
50 grams white chocolate
50 grams paillete feuilletine*
1 pinch of salt
Asian Pear
3 ounces water
3 ounces sugar
1 ounce yuzu juice
1 Asian pears
Rice Puffs
rice paper
canola oil
ascorbic acid
To Garnish
micro mint, cilantro, and lemongrass
basil seeds, rehydrated


For the Rau Ram-Lime Sorbet:
Blend the rau ram with lime juice and sugar. Strain the mixture into the water and combine. Churn in an ice cream machine according to the manufacturer’s instructions.

For the Kaffir Lime Yogurt:
Heat the water and sugar in a pot, add the kaffir lime leaves, and cover with plastic wrap. Strain after 20 minutes, add the bloomed gelatin, and heat the liquid slightly to dissolve the gelatin. Strain over the Greek yogurt, salt, and lime juice and combine. Pour into molds and freeze; unmold when firm and defrost in a cooler.

For the Mango Purée:
Combine the mango purée, sugar, and lime juice in a pot and bring to a boil. Whisk in the agar agar for 30 seconds. Chill overnight. Blend with an immersion blender and strain.

For the Mango Pearls:
Heat the mango purée with the sugar and ascorbic acid; set aside. Disperse the agar and locust bean gum in the water with an immersion blender. Bring this liquid to a boil, reduce the heat, and simmer for 2 minutes. Remove from the heat and incorporate the mango base. Drop the mixture into cold vegetable oil for 5 minutes. Once set, transfer the pearls to cool water. Rinse and drain.

For the White Chocolate Feuilletine:
Melt the white chocolate in a bain-marie. Add the feuilletine and salt and mix to combine. Spread mixture on a sheet tray and chill. Break apart into small pieces when firm.

For the Asian Pear:
Combine water, sugar, and yuzu juice and mix to dissolve. Dice the Asian pear and put it in the liquid. Put the pear and liquid in a vacuum bag and seal. Allow to infuse.

For the Rice Puffs:
Break up the rice paper and fry in canola oil at 350ºF. Remove from the fryer and drain excess oil on paper towels. Once dry, toss the rice puffs in a mixture of sugar and ascorbic acid.

To Assemble and Serve:
Put the Kaffir Lime Yogurt on the plate. Plate 1 tablespoon White Chocolate Feuilletine next to the yogurt. Using a squeeze bottle, plate a few drops of Mango Purée. Put the Asian Pear, Mango Pearls, and basil seeds around the plate. Plate a quenelle of Rau Ram-Lime Sorbet on the White Chocolate Feuilletine. Garnish the plate with Rice Puffs and micro greens.