I saw this recipe in SorbetCitron’s blog Nuage de Farine. In my childhood memories, tapioca were these weird transluscent doughey things that my mum sometimes put into soup and I didn’t like it. Fast forward
20 30 years, and this recipe reconciled me with Tapioca. First, it’s sweet and I love sweet! Second, it’s creamy and refreshing, perfectly balanced with the sharpness of the raspberry coulis (you can also try kiwis or rhubarb compote, I’ve done it and it’s equally delicious). The only thing I changed from the original recipe is the cooking time as it was not cooked enough for me after 7 minutes.
Source: Nuage de Farine
For 6 verrines
- Heat the milk and water in the TM bowl for 4 min/100C/speed 4
- Add the tapioca and sugar and cook for 16 min/90C/speed 1, reverse blade direction.
- Pour into glasses and leave to cool.
- Meanwhile, clean the bowl and puree the raspberries (if frozen, let them thaw first) and honey a few seconds speed 4.
- You can add a little bit of water if needs be, then scrape down the sides and mix again until it is pureed.
- Spread the coulis on top of the tapioca.
- Refrigerate and eat cold.