Tapioca pudding with strawberries and fennel
6 servings
90 minutes
Tapioca pudding with strawberries and fennel is a delicate and airy dessert that combines the exotic texture of tapioca with vibrant berry aromas and subtle anise notes from fennel. While tapioca is traditionally associated with Asian cuisine, it has found its place in British gastronomy due to colonial influence. In this recipe, the creamy base contrasts with the berry freshness, creating a balance between sweetness and light spiciness. The strawberry puree with ground fennel seeds adds an unusual depth of flavor to the dish, while the cool texture makes it an ideal summer treat. Serving in clear glasses highlights the elegance of the layers. This dessert is perfect as a finishing touch to an exquisite dinner or a delightful treat on a hot day.
1
Bring water to a boil in a pot. Add tapioca and cook, stirring, for 15 minutes without covering. Add cream, 0.25 cup of sugar, and 2 pinches of salt, and cook for another 3 minutes until tapioca is ready, stirring. Transfer to a bowl and cool on ice, stirring, for 5-10 minutes.
- Water: 2 glasss
- Tapioca (pearls): 0.3 glass
- Cream: 1 glass
- Sugar: 6 tablespoons
- Fennel seeds: 1 teaspoon
2
Meanwhile, grind the fennel seeds in a coffee grinder. Transfer to a blender and add strawberries and the remaining 2 tablespoons of sugar. Blend until pureed. Divide into clear glasses.
- Fennel seeds: 1 teaspoon
- Strawberry: 300 g
- Sugar: 6 tablespoons
3
Carefully layer the tapioca on the strawberries and chill for 15 minutes in the refrigerator.
- Tapioca (pearls): 0.3 glass
