Tapioca Pudding with Strawberry and Fennel
Baking and Desserts | British cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
6
🍽️ Servings
6
Description
Tapioca pudding with strawberry and fennel
Ingredients
- Water - 16 fl oz
- Tapioca - 2.6 oz
- Cream - 8 fl oz
- Sugar - 3.2 oz
- Nigella Seeds - 0.2 oz
- Strawberry - 10.6 oz
Step by Step guide
Step 1
Bring the water to a boil in a saucepan. Add the tapioca and cook, uncovered and stirring, for 15 minutes. Add the cream, 50 g of sugar, and 2 pinches of salt, and cook for another 3 minutes until the tapioca is ready, stirring. Transfer to a bowl and cool on ice, stirring, for 5-10 minutes.
Step 2
Meanwhile, grind the fennel seeds in a coffee grinder. Transfer to a blender and add the strawberries and the remaining 30 g of sugar. Blend until smooth. Divide into clear glasses.
Step 3
Carefully layer the tapioca over the strawberries and chill for 15 minutes in the refrigerator.
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