Fresh ginger, Thai basil, kaffir lime, lemongrass, fresh mango, tapioca, cream, coconut milk and cayenne..
Thai Spiced Mango Tapioca Pudding (adapted from a recipe by Elizabeth Falkner)
1 tablespoon fresh ginger, peeled and sliced
1/2 tablespoon fresh galangal, peeled and sliced
4 Thai basil leaves
2-3 sprigs fresh cilantro
1-2 small kaffir lime leaves
1 1/2 teaspoons fresh lemongrass, sliced
1 cup filtered water
1/2 cup fresh cream
1/4 cup organic palm sugar
1/3 cup Bot Bang (Thai pearl tapioca)
1/2 cup heavy coconut milk
1 small fresh mango, diced
Combine ginger, galangal, basil, cilantro, lime leaves and lemongrass in the bowl of a food processor and pulse 3-4 times. Transfer to a heavy saucepan and add 1 cup cold water. Bring to a boil, then remove from heat and allow to steep for 20 minutes. Strain liquid into another heavy saucepan, pressing on the solids with the back of a wooden spoon to release as much liquid as possible.
Add cream and sugar to the decoction and bring to a boil. Stir in tapioca, reduce heat and simmer, stirring often until reduced in volume by about a third, about 1/2 hour.
Stir in mango, cover and allow to cool 10 minutes.
To serve, spoon pudding into a glass or shallow plate and sprinkle with cayenne pepper. Garnish with basil and crystallized ginger.