Fruit-on-the-Bottom Tapioca Pudding
A delightful layered dessert combining creamy tapioca pudding with a fennel-spiced strawberry puree. This elegant parfait-style treat balances sweet and aromatic flavors.
Ingredients
- •2 cups water
- •⅓ cup small tapioca pearls
- •1 cup heavy cream
- •6 tablespoons sugar, divided
- •1 teaspoon fennel seeds
- •1 quart strawberries
- •equipment
Cooking Instructions
- 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.
28 min
- 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.
5 min
- 3.
Spoon tapioca over strawberries. Chill until cold, about 15 minutes.
15 min
