Tapioca Souffle
8 servings
50 minutes
Tapioca soufflé is an exquisite dessert of Latin American cuisine, characterized by its airy texture and refined taste. Tapioca, being the main ingredient, brings lightness and tenderness, while vanilla and cream add deep aromatic notes. Historically, this dessert originated in regions where cassava flour is widely used in cooking and has become a favorite treat for many gourmets over time. The flavor palette of the soufflé combines the sweetness of sugar, the creamy velvetiness of cream, and a spicy hint of cinnamon, creating a harmonious balance. It is served chilled, making it an ideal conclusion to meals on warm summer evenings. The dish's lightness and softness make it versatile—suitable for both festive dinners and cozy family tea gatherings.
1
Bring milk, tapioca, salt, and vanilla pod seeds to a boil over high heat, reduce the temperature and cook, stirring, for twenty-five to thirty minutes until the tapioca is soft.
- Milk: 1 l
- Tapioca: 90 g
- Coarse salt: 0.3 teaspoon
- Vanilla pod: 1 piece
2
Whip the cream with 60 grams of sugar and egg yolks. Continuously stirring the mixture, add it to the tapioca, waiting for it to thicken and just start to boil — this takes eight to ten minutes. Remove the saucepan from the heat, transfer the tapioca to a large bowl, and let it cool.
- Heavy cream: 250 ml
- Sugar: 190 g
- Chicken egg: 4 pieces
3
Whip the egg whites into a foam, add the remaining sugar and whip again until soft peaks form. Fold the whipped egg whites into the tapioca pudding, divide it into serving molds, chill, and sprinkle with cinnamon.
- Chicken egg: 4 pieces
- Sugar: 190 g
- Ground cinnamon: to taste