Strawberry-Fennel Tapioca Pudding

Photo by Romulo Yanes Photography.

2 cupsWater
⅓ cupSmall tapioca pearls
1 cupHeavy cream
6 tablespoons, dividedSugar
¼ -  ½ teaspoonPollen Ranch Fennel Pollen
1 quartStrawberries, trimmed and coarsely chopped

 

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.

Meanwhile, pulse strawberries in a food processor with fennel pollen and remaining 2 tablespoons sugar until coarsely puréed. Divide among (6-ounce) glasses.

Spoon tapioca over strawberries. Chill until cold, about 15 minutes.

Serves 6.


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