Tapioca with mushrooms cooked like a risotto-“milk skin” by Frédéric Anton


This recipe is taken from a video that Mr. Mamina found on the Internet. It seemed great to him, he gave me the link and, as it seemed good too, I went to the kitchen!

The show “In the little of a chef” from where it is extracted is not from yesterday (2015), but it is not annoying, the risotto being one of my dadas, I wanted to try this digression.
Compared to the original video, I fiddled one or two little things in my own way but, anyway, we really licked our lips!

The biggest constraint is to have some chicken juice for the finish, if you can call it a constraint. Just eat chicken the night before!

For the rest, there is nothing really complicated (the chef says it from the beginning) but hey, just like him, we use a lot of pots …




Preparation: 20

minutes Cooking: 25 minutes

For 2 people: – 6 to 8 tbsp tapioca – 40 cl chicken or vegetable stock – 300g mushrooms Paris – 20 cl liquid cream – 2 sheets of gelatin – 4 tbsp grated Parmesan cheese – QS hazelnut oil – 2 tbsp chicken juice – Salt and ground pepper

  • For the tapioca does rain into a pan of boiling salted water, stirring initially so that it does not stick to the bottom. Cook for about 7 to 8 minutes, until transparent. Let it swell in the pan, heat cut, for 2 minutes and drain carefully. Book.
  • Trim the mushrooms, cut into slices and cook for 5 minutes in the chicken broth. Leave to infuse out of the heat. Strain and reserve the broth on one side, the mushrooms on the other.
  • Pour the cream into the reserved broth, adjust the seasoning to salt and reduce by about half.
  • Rehydrate the gelatin and dissolve it in 7 to 8 tablespoons of hot creamed broth. Leave to cool.
  • Tender a food film on a flat plate and place 2 cookie cutters on the film. Pour 3 or 4 tablespoons of gelatin-creamed broth into the circles, let it freeze a little and set aside in the cold.
  • Chop half the cooked mushrooms in the broth with a knife and set aside.


  • Put the tapioca in a frying pan and pour a little creamy broth, heating gently and stirring to relax it.
  • Stir in chopped mushrooms and add reduced creamy broth until the consistency of an all’onda risotto is combined.
  • Remove from heat, stir in Parmesan, stirring briskly, then “assemble” the tapioca with hazelnut oil.
  • Arrange the tapioca on the plates and unstained the jelly disc on the film paper returning it to the tapioca.
  • Give a turn of pepper mill, dotting with a little Parmesan and add a few large drops of poultry juice.

Compared to the original recipe, I chose to mount the tapioca in hazelnut oil rather than olive oil and on the other hand, I find my “system” (to make the discs that Frédérice Anton calls “milk skin”) much simpler than the one he shows us on the video!

If you want the milk skin disc not to melt too quickly on tapioca, don’t put it on the tapioca until the last second on the tapioca not too hot!


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