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Introducing Alain Milliat flavours to your kitchen

Whether consumed as is, used in recipes, or in gourmet pairings, Alain Milliat Juices, Nectars and Concentrates are never far away from the kitchen.

Coconut Tapioca Spicy Mango, by Alexia Duchêne

Start with a creation by Alexia Duchêne. Coconut Tapioca Spicy Mango which combines the sweetness of coconut and the liveliness of mango, creating an exotic and refreshing dessert, perfect to surprise your guests.
 
Ingredients :
1 bottle of Alain Milliat Mango Nectar
1 mango (not too overripe)
1/4 bunch of cilantro (stems only)
1 teaspoon chili powder
170g 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 Nectar Mango, the mango cut into small cubes, the coriander stalks, the lime zest, the chili pepper and heat to cook the mango and reduce everything over high heat for 10 minutes while mixing. regularly ;
Mix the coconut milk, water and white sugar in another saucepan and bring to the boil. Add the tapioca and cook for 10 minutes until the balls are translucent;
Cool the preparation 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 dessert with the mango on top!


Key Lime & yuzu pie

Made with Yuzu Alain Milliat , this tart from Florida brings tangy freshness and subtle elegance to your desserts, it is ideal for a gourmet snack break.
 
Ingredients : 
For the bottom of the pie
175g ground Graham crackers
75g melted butter
1 tbsp sugar
 
For the lime cream: 
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 mold with a removable edge, line with parchment paper. Bake for 15 minutes. Leave to cool.
In a salad bowl, dissolve the cornstarch in the lime juice. Add the rest of the ingredients and whisk until the mixture is smooth. Pour onto the cooled tart base.
Bake for 30 minutes or until the filling is set around the edges, but the center is still slightly jiggly.
Cover the surface of the pie directly with cling film. Leave to cool on a rack. Refrigerate 4 hours or until set and completely cooled.
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 Ginger Alain Milliat
    3cl Vodka
    A few drops of Worcestershire sauce
    A few drops of soy sauce
    1 stalk of celery (for decoration)
     
    Steps :
    In a large glass combine the Red Tomato Juice and the Ginger, add the ice cubes.
    Stir gently.
    Season with soy and Worcestershire sauces to taste.
    Complete the glass with the fresh celery stalk.
    For an alcohol-free version, remove the vodka from the recipe! 

    Don’t hesitate to experiment and share other flavor combinations with Alain Milliat to create unique and tasty dishes!

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