- Recettes
Ideas for introducing Alain Milliat flavors into your cooking
Whether consumed as is, used in recipes, or in gourmet pairings, Alain Milliat's Juices, Nectars, and Concentrates to dilute are never far from the kitchen.
The Coconut Tapioca Spicy Mango, by Alexia Duchêne
Start with a creation by Alexia Duchêne. The Coconut Tapioca Spicy Mango combines the sweetness of coconut and the liveliness of mango, creating an exotic and refreshing dessert, perfect for surprising your guests.
Ingredients:
1 bottle of Nectar Mangue Alain Milliat
1 mango (not too ripe)
1/4 bunch of coriander (only the stems)
1 teaspoon of chili powder
170g of tapioca pearls
500g of coconut milk
500g of water
80g of white sugar + 1 tablespoon
50g of coconut cream
One lime
1 mango (not too ripe)
1/4 bunch of coriander (only the stems)
1 teaspoon of chili powder
170g of tapioca pearls
500g of coconut milk
500g of water
80g of white sugar + 1 tablespoon
50g of coconut cream
One lime
Steps:
In a saucepan, pour the bottle of Mango Nectar, the mango cut into small cubes, the coriander stems, the lime zest, the chili, and heat to cook the mango and reduce everything over high heat for 10 minutes, stirring regularly;
Mix the coconut milk, water, and white sugar in another saucepan and bring to a boil. Add the tapioca and cook for 10 minutes until the pearls are translucent;
Quickly cool the mixture in the freezer or fridge and add the coconut cream before serving and mix;
Adjust the mango reduction with a bit of sugar and mix;
Serve as a dessert with mango on top!
In a saucepan, pour the bottle of Mango Nectar, the mango cut into small cubes, the coriander stems, the lime zest, the chili, and heat to cook the mango and reduce everything over high heat for 10 minutes, stirring regularly;
Mix the coconut milk, water, and white sugar in another saucepan and bring to a boil. Add the tapioca and cook for 10 minutes until the pearls are translucent;
Quickly cool the mixture in the freezer or fridge and add the coconut cream before serving and mix;
Adjust the mango reduction with a bit of sugar and mix;
Serve as a dessert with mango on top!
The Key Lime & yuzu pie
Made with Le Yuzu Alain Milliat, this tart from Florida brings a tangy freshness and subtle elegance to your desserts, making it ideal for a gourmet snack break.
Ingredients:
For the tart base
175g of crushed Graham crackers
75g of melted butter
1 tbsp of sugar
For the key lime cream:
9cl of Le Yuzu Alain Milliat
1 tsp of cornstarch
9cl of lime juice
1 tbsp of heavy cream
1 tbsp of grated lime zest
3 eggs
30cl of sweetened condensed milk
Steps:
Place the rack in the center of the oven. Preheat the oven to 180 °C.
In a bowl, mix all the ingredients. Press the cookie into a springform pan lined with parchment paper. Bake for 15 minutes. Let cool.
In a mixing bowl, dissolve the cornstarch in the lime juice. Add the remaining ingredients and whisk until the mixture is smooth. Pour over the cooled pie crust.
Bake for 30 minutes or until the filling is set around the edges, but the center is still slightly jiggly.
Directly cover the surface of the pie with plastic wrap. Let cool on a rack. Refrigerate for 4 hours or until set and completely cooled.
Serve with whipped cream.
Place the rack in the center of the oven. Preheat the oven to 180 °C.
In a bowl, mix all the ingredients. Press the cookie into a springform pan lined with parchment paper. Bake for 15 minutes. Let cool.
In a mixing bowl, dissolve the cornstarch in the lime juice. Add the remaining ingredients and whisk until the mixture is smooth. Pour over the cooled pie crust.
Bake for 30 minutes or until the filling is set around the edges, but the center is still slightly jiggly.
Directly cover the surface of the pie with plastic wrap. Let cool on a rack. Refrigerate for 4 hours or until set and completely cooled.
Serve with whipped cream.
The essential Bloody Mary
A spicy and exhilarating variation of the classic Bloody Mary, combining the raw heat of ginger with the fresh taste of tomato.
Ingredients:
3cl of Le Gingembre Alain Milliat
3cl Vodka
A few drops of Worcestershire sauce
A few drops of soy sauce
1 celery stalk (for decoration)
3cl Vodka
A few drops of Worcestershire sauce
A few drops of soy sauce
1 celery stalk (for decoration)
Steps:
In a large glass, combine the Red Tomato Juice and Ginger, add the ice cubes.
Gently stir.
Season with soy sauce and Worcestershire sauce to taste.
Fill the glass with a fresh celery stalk.
In a large glass, combine the Red Tomato Juice and Ginger, add the ice cubes.
Gently stir.
Season with soy sauce and Worcestershire sauce to taste.
Fill the glass with a fresh celery stalk.
For a non-alcoholic version, remove the vodka from the recipe!
