Tapioca Pudding with Strawberry and Fennel
Baking and Desserts • British
Description
Tapioca pudding with strawberry and fennel
Ingredients
- Water 15 fl oz
- Tapioca 5 oz
- Cream 10 fl oz
- Sugar 5 oz
- Nigella Seeds 0 oz
- Strawberry 10 oz
Step-by-Step Guide
Step 1
Bring the water to a boil in a saucepan. Add the tapioca and cook, uncovered and stirring, for 15 minutes. Add the cream, 50 g of sugar, and 2 pinches of salt, and cook for another 3 minutes until the tapioca is ready, stirring. Transfer to a bowl and cool on ice, stirring, for 5-10 minutes.
Step 2
Meanwhile, grind the fennel seeds in a coffee grinder. Transfer to a blender and add the strawberries and the remaining 30 g of sugar. Blend until smooth. Divide into clear glasses.
Step 3
Carefully layer the tapioca over the strawberries and chill for 15 minutes in the refrigerator.
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