Fluffy Tapioca with a Bing cherry on top! Yield: 4 "West"-sized servings or 6 small
3 to 3 1/2 tablespoons minute tapioca (recipe calls for 3 Tbsp. - this creates a somewhat thin pudding which we prefer but add an extra 1/2 Tbsp. if a thicker pudding is desired)
6 tablespoons granulated sugar, divided
2 cups whole milk
1 large egg yolk
1 large egg white (it whips to a higher volume it at room temperature)
1 teaspoon vanilla
Summertime toppings: Bing cherries / toasted walnuts / mint
- Mix tapioca, 3 tablespoon of sugar, milk and egg yolk in a medium saucepan. Let stand for 5 minutes.
- Meanwhile: Beat egg white in mixer bowl on high until foamy. Gradually add 3 tablespoons sugar, beating until soft peaks form. Set aside.
- Cook tapioca mixture on medium heat, stirring constantly until mixture comes to a FILL boil; let it boil, stirring constantly for 1 to 2 minutes until it starts to tthicken Remove from heat. It will will continue to thicken as it cools.
- Stir in vanilla and then fold in the egg white mixture until blended (I left a few very small "pillows" of egg whites).
- Transfer to serving containers and cool 20 minutes. (It will continue to set up as it cools.)
- Serve warm or cold adding summertime toppings right before serving: Bing cherries cut if half with seed removed, toasted walnuts, a sprig of fresh mint (I used chocolate mint) and finish it off with a Bing cherry on the stem!
Recipe without photos . . .
Fluffy Tapioca with a Bing cherry on top! Yield: 4 "West"-sized servings or 6 small
3 to 3 1/2 tablespoons minute tapioca (recipe calls for 3 Tbsp. - this creates a somewhat thin pudding which we prefer but add an extra 1/2 Tbsp. if a thicker pudding is desired)
6 tablespoons granulated sugar, divided
2 cups whole milk
1 large egg yolk
1 large egg white (it whips to a higher volume it at room temperature)
1 teaspoon vanilla
Summertime toppings: Bing cherries / toasted walnuts / mint
6 tablespoons granulated sugar, divided
2 cups whole milk
1 large egg yolk
1 large egg white (it whips to a higher volume it at room temperature)
1 teaspoon vanilla
Summertime toppings: Bing cherries / toasted walnuts / mint
- Mix tapioca, 3 tablespoon of sugar, milk and egg yolk in a medium saucepan. Let stand for 5 minutes.
- Meanwhile: Beat egg white in mixer bowl on high until foamy. Gradually add 3 tablespoons sugar, beating until soft peaks form. Set aside.
- Cook tapioca mixture on medium heat, stirring constantly until mixture comes to a FILL boil; let it boil, stirring constantly for 1 to 2 minutes until it starts to tthicken Remove from heat. It will will continue to thicken as it cools.
- Stir in vanilla and then fold in the egg white mixture until blended (I left a few very small "pillows" of egg whites).
- Transfer to serving containers and cool 20 minutes. (It will continue to set up as it cools.)
- Serve warm or cold adding summertime toppings right before serving: Bing cherries cut if half with seed removed, toasted walnuts, a sprig of fresh mint (I used chocolate mint) and finish it off with a Bing cherry on the stem.
No comments:
Post a Comment