- Recettes
Ideas for introducing Alain Milliat flavors into your cooking
Whether consumed as is, used in recipes, or in gastronomic pairings, Alain Milliat Juices, Nectars and Concentrates to dilute are never far from the kitchen.
Coconut Tapioca Spicy Mango, by Alexia Duchêne
Start with a creation by Alexia Duchêne. Coconut Tapioca Spicy Mango combines the sweetness of coconut with the liveliness of mango, creating an exotic and refreshing dessert, perfect for surprising your guests.
Ingredients :
1 bottle of Alain Milliat Mango Nectar
1 mango (not too ripe)
1/4 bunch of cilantro (stems only)
1 teaspoon of chili powder
170g of tapioca pearls
500g coconut milk
500g of water
80g white sugar + 1 tablespoon
50g coconut cream
A lime
1 mango (not too ripe)
1/4 bunch of cilantro (stems only)
1 teaspoon of chili powder
170g of tapioca pearls
500g coconut milk
500g of water
80g white sugar + 1 tablespoon
50g coconut cream
A 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;
Combine 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 balls are translucent.
Cool the mixture quickly in the freezer or fridge and add the coconut cream before serving and mix;
Adjust the mango reduction with a little 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;
Combine 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 balls are translucent.
Cool the mixture quickly in the freezer or fridge and add the coconut cream before serving and mix;
Adjust the mango reduction with a little sugar and mix;
Serve as a dessert with mango on top!
The Key Lime & Yuzu Pie
Made with Alain Milliat Yuzu , this tart from Florida brings a tangy freshness and subtle elegance to your desserts, it is ideal for a gourmet snack break.
Ingredients :
For the base of the pie
175g ground Graham crackers
75g melted butter
1 tbsp sugar
For the lime cream:
9cl of Le Yuzu Alain Milliat
1 tsp cornstarch
9cl of lime juice
1 tbsp. whole crème fraîche
1 tbsp 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 biscuit into a springform pan and line with parchment paper. Bake for 15 minutes. Let cool.
In a bowl, mix the cornstarch with the lime juice. Add the remaining ingredients and whisk until 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 wobbly.
Cover the surface of the tart directly with plastic wrap. Let cool on a wire rack. Refrigerate for 4 hours or until set and completely chilled.
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 biscuit into a springform pan and line with parchment paper. Bake for 15 minutes. Let cool.
In a bowl, mix the cornstarch with the lime juice. Add the remaining ingredients and whisk until 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 wobbly.
Cover the surface of the tart directly with plastic wrap. Let cool on a wire rack. Refrigerate for 4 hours or until set and completely chilled.
Serve with whipped cream.
The essential Bloody Mary
A spicy and exhilarating variation on the classic Bloody Mary, combining the raw heat of ginger with the vegetal freshness of tomato.
Ingredients :
3cl of Alain Milliat Ginger
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.
Stir gently.
Season with soy and Worcestershire sauces to taste.
Top up the glass with the fresh celery stalk.
In a large glass, combine the Red Tomato Juice and Ginger, add the ice cubes.
Stir gently.
Season with soy and Worcestershire sauces to taste.
Top up the glass with the fresh celery stalk.
For an alcohol-free version, remove the vodka from the recipe!
