Fruit-On-The-Bottom Tapioca Pudding
Serves: 5
Kendrick Gleason
1 January 1970
Based on User reviews:
54
Spice
53
Sweetness
53
Sourness
45
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Bring water to a boil in a 1-quart heavy saucepan
2
Whisk in tapioca and simmer, uncovered, whisking occasionally, until tapioca is mostly opaque, about 15 minutes
3
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
4
Transfer to a metal bowl and cool completely in an ice bath, stirring frequently, 5 to 10 minutes
5
Meanwhile, grind fennel seeds in grinder
6
Pulse strawberries in a food processor with fennel and remaining 2 tablespoons sugar until coarsely puréed
7
Divide among (6-ounce) glasses
8
Spoon tapioca over strawberries
9
Chill until cold, about 15 minutes
10
Bring water to a boil in a 1-quart heavy saucepan
11
Whisk in tapioca and simmer, uncovered, whisking occasionally, until tapioca is mostly opaque, about 15 minutes
12
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
13
Transfer to a metal bowl and cool completely in an ice bath, stirring frequently, 5 to 10 minutes
14
Meanwhile, grind fennel seeds in grinder
15
Pulse strawberries in a food processor with fennel and remaining 2 tablespoons sugar until coarsely puréed
16
Divide among (6-ounce) glasses
17
Spoon tapioca over strawberries
18
Chill until cold, about 15 minutes