Japanese pearl verrines and orange jelly with lemon zest

Preparation

• Prepare the orange jelly. Swell the gelatin in very cold water. Bring the orange juice and sugar to a boil in a saucepan, add the lemon juice and cook for 1 min.
• Drain the gelatin, melt it in the preparation off the heat. Pour into the bottom of the verrines. Let cool completely in the refrigerator, about 3 hours.
• Swell the gelatin in cold water. Split the vanilla pod and scrape the seeds with the flat of a knife. Put the seeds in the milk as well as the sugar and bring to the boil. Pour the tapioca rain into the hot milk, cook for 5 minutes then remove from the heat, add the gelatin and mix. Let cool, pour over the orange jelly.
• Add a few peeled orange wedges, a little chopped mint and a pinch of poppy seeds.

Trick

Find this dessert, as well as recipes for starters and 100% light dishes in the book “Diet Getaways”, by Patrice Dugué and Pascal Pochon, Les Thermes Mariners de Saint-Malo editions (photos by Bernard Radvaner), on sale at the spa shop or on www.boutique-thalassotherapie.com under “books”.

Health tips

Japanese pearls are made from tapioca. Gluten-free, the latter has the advantage of being able to be consumed by intolerant people. It is cooked when the grains are translucent.