Tapioca pudding with pistachios and sherry
4 servings
90 minutes
Tapioca pudding with pistachios and sherry is a refined and exquisite treat of British cuisine, combining the velvety tenderness of tapioca, the subtle nutty note of pistachios, and the sophisticated sweetness of sherry. The recipe's history traces back to traditional English desserts that use sherry to add depth to the flavor. The creamy consistency of the pudding pairs perfectly with the crunchy crumb of almond macarons soaked in fragrant wine. This dessert not only delights with its exquisite taste but also serves as an elegant conclusion to dinner, especially when accompanied by a cup of good tea. The chilled pudding offers a refreshing lightness, and its harmonious combinations make it a true gastronomic find.
1
In a bowl, mix crushed macaroons and pistachios. Pour in sherry, mix, and let it sit for a while.
- Almond macaroons: 6 pieces
- Ground pistachios: 0.3 glass
- Sherry: 2 tablespoons
2
In a pot, mix milk and tapioca. Bring to a boil, reduce heat, and cook for 15 minutes. Remove from heat and add sugar and almond extract. Let it cool.
- Milk: 1 glass
- Tapioca (pearls): 2 tablespoons
- Sugar: 2.5 tablespoons
- Almond extract: 0.5 teaspoon
3
Mix the cooled tapioca with cream and distribute it into dessert cups. Pour the sherry mixture on top and chill.
- Cream: 1 glass
- Sherry: 2 tablespoons
