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Ideas to introduce Alain Milliat flavors to your kitchen
"Whether consumed as is, used in recipes, or in gastronomic pairings, the Juices, Nectars, and Dilutable Concentrates from Alain Milliat 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 zest of mango, creating an exotic and refreshing dessert, perfect for surprising your guests."
Ingredients :
1 bottle of Nectar Mango Alain Milliat
1 mango (not too ripe)
1/4 bottle 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
A lime
1 mango (not too ripe)
1/4 bottle 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
A lime
Steps:
In a saucepan, pour in 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;
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 a dessert with the mango on top!
In a saucepan, pour in 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;
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 a dessert with the mango on top!
The Key Lime & yuzu pie
Made with Le Yuzu Alain Milliat, this tart originating 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 melted butter
1 tbsp sugar
For the lime cream:
9cl of Le Yuzu Alain Milliat
1 tsp of cornstarch
9cl of lime juice
1 tbsp of full-fat crème fraîche
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 biscuit into a springform pan lined with parchment paper. Bake in the oven 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 tart crust.
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 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 biscuit into a springform pan lined with parchment paper. Bake in the oven 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 tart crust.
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 plastic wrap. Let cool on a rack. Refrigerate for 4 hours or until set and completely cooled.
Serve with whipped cream.
The Unmissable Bloody Mary
A spicy and exhilarating variation of 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 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 your taste.
Fill the glass with the fresh celery stick.
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 your taste.
Fill the glass with the fresh celery stick.
For a non-alcoholic version, remove the vodka from the recipe!