Nectarine tapioca pudding with nectarine marmalade and gavotte crisps

Soak the tapioca pearls in cold water for 30 minutes.

Cut the nectarine into small dice.

Cook the diced nectarine in a hot nonstick frying pan until softened, add honey and cook one more minute for the marmalade.

Transfer the soaked tapioca to the pan, add coconut milk, bring to a boil stirring now and then, and cook two minutes; no sugar.

For the gavotte, bring water, oil and salt to a boil.

Mix egg whites, honey and lemon zest with the boiling water mixture; cool at room temperature and refrigerate about an hour, or up to a day ahead.

Spread the gavotte mixture thin on a silicone mat or greased parchment and bake until brown, about 20 minutes.

Plate: nectarine marmalade, then tapioca pudding, nectarine wedges, broken crispy gavotte and mint leaves, finished with a drizzle of lemon verbena infusion.