Fruit-on-the-Bottom Tapioca Pudding |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Beneath a creamy layer of tapioca pudding lurks a silky strawberry base. Ground fennel seeds perk up the flavor of the fruit. Ingredients:
2 cups water |
1/3 cup small tapioca pearls |
1 cup heavy cream |
6 tablespoons sugar, divided |
1 teaspoon fennel seeds |
1 quart strawberries, trimmed and coarsely chopped |
Directions:
1. Bring water to a boil in a 1-quart 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 teaspoon 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.
2. Meanwhile, grind fennel seeds in grinder. Pulse strawberries in a food processor with fennel and remaining 2 tablespoons sugar until coarsely puréed. Divide among (6-ounce) glasses.
3. Spoon tapioca over strawberries. Chill until cold, about 15 minutes.
|
|