with Guarani Açaí

Tapioca cream + AÇaÍ
  • 170 g ripe coconut
  • 11 g tapioca flour
  • 300 ml coconut milk
  • 270 ml of milk
  • 1 kg acaí pulp
  • 600 g sugar
  • Base of tiramisu
  • Ground Brazilnuts

Have a tiramisu recipe ready. In a bowl place the tapioca and coconut milk and let rehydrate. Mix the rehydrated tapioca and grated coconut. Store in freezer for two hours and then place in refrigerator. Blend the açaí pulp in a blender and set aside in the refrigerator for an hour.

Place the acaí sauce in the bottom of the dish. Then, pour two tablespoons of the tapioca cream over the acaí sauce and sprinkle the ground brazilnut over.

AÇaÍ Mousse
  • 2 liters of Guarani Açaí Original Flavor
  • 360 g of sugar
  • 10 egg yolks
  • 40 g colorless unflavored gelatin
  • 50 ml of water
  • Tapioca sugar

In a bowl, beat the acai with the sugar. In another bowl, beat the egg yolks and 10 tablespoons of sugar until light and creamy. Separately, dissolve the gelatin in the water and cook, stirring until completely dissolved. Combine the acai, egg mixture and dissolved gelatin and mix well. Pour into a tube pan and place in the freezer until firm. To serve, unmold the mousse and decorate with tapioca.

Make the mousse the day before to allow time to freeze well. If you prefer, follow meringue prepared as follows: beat six egg whites, add 360 g of sugar, bake in a water bath and beat until firm consistency.

Guarani AÇaÍ + GuaranÁ Drink
  • 40 ml of Guarani Açaí Original Flavor
  • 40 ml of guaraná
  • One part vanilla flavored vodka
  • One part tequila
  • crushed cashews

Vigorously shake all ingredients in a shaker tin. Garnish the rim of the glass with crushed nuts and pour in drink.