Tapioca Pudding with Apricot Sauce

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

If you are serving the pudding hot, warm the sauce and, off the heat, stir in 15 grams of butter. If you are serving it cold, you can use raspberry puree instead of apricot sauce.

Ingredients

Tapioca - 4.4 oz
Milk - ½ l
Sugar - 2.1 oz
Salt - to taste
Vanilla extract - ½ teaspoon
Butter - 3.2 oz
Farm fresh eggs - 3 pieces
Pitted Wild Apricots - 17.6 oz
Port Wine - 0 qt
Gingerbread-flavored syrup - 0 fl oz

Step by Step guide

Step 1

To prepare the pudding, combine the milk, sugar, a small pinch of salt, vanilla, and 45 grams of butter in a saucepan, bring to a boil, and slowly sprinkle in the tapioca while stirring. Stir for another minute, then cover the saucepan and place it in a preheated oven at 302°F for 20 minutes.

Step 2

Transfer the casserole to a bowl, mix in the remaining butter and the egg yolks. Gently fold in the whipped egg whites. Generously butter a 1-liter pudding mold and dust it with tapioca inside. Pour the mixture into the mold and place it in a water bath with hot, but not boiling, water. Then place both the pudding mold and the container with hot water in a preheated oven at 170-356°F for about 30 minutes, until the center of the pudding feels elastic.

Step 3

Remove the mold from the water bath and let the pudding sit for about 10 minutes before removing it from the mold. If you plan to serve the pudding cold, do not remove it from the mold until serving to prevent the surface from drying out.

Step 4

To make the sauce, place the apricots in a saucepan with Madeira or port wine and syrup and cook for 5 minutes until soft. Strain the broth into a bowl through a nylon sieve. Pass the apricot flesh through the sieve into another bowl, discarding the skins. If desired, thin the sauce with some of the broth.