2000s Recipes + Menus
Fruit-On-The-Bottom Tapioca Pudding
Serves6
- Active time:15 min
- Start to finish:40 min (includes chillling)
July 2009
Beneath a creamy layer of tapioca pudding lurks a silky strawberry base. Ground fennel seeds perk up the flavor of the fruit.
- 2 cups water
- 1/3 cup small tapioca pearls
- 1 cup heavy cream
- 6 tablespoons sugar, divided
- 1 teaspoon fennel seeds
- 1 qt strawberries, trimmed and coarsely chopped
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Equipment:
an electric coffee/spice grinder or a mortar and pestle
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Bring water to a boil in a 1-qt heavy saucepan. Whisk in tapioca and simmer, uncovered, whisking occasionally, until tapioca is mostly opaque, about 15 minutes. Whisk in cream, 1/4 cup sugar, and 1/8 tsp salt and simmer, uncovered, whisking occasionally, until tapioca is cooked through, about 3 minutes. Transfer to a metal bowl and cool completely in an ice bath, stirring frequently, 5 to 10 minutes.
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Meanwhile, grind fennel seeds in grinder. Pulse strawberries in a food processor with fennel and remaining 2 Tbsp sugar until coarsely puréed. Divide among (6-oz) glasses.
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Spoon tapioca over strawberries. Chill until cold, about 15 minutes.
- Keywords
- quick kitchen,
- dessert,
- fruit,
- ian knauer
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