Tapioca with Honey and Fresh Raspberries
Baking and Desserts | World cuisine
⏳ Time
3 hours 30 minutes
🥕 Ingredients
9
🍽️ Servings
5
Description
Tapioca with Honey and Fresh Raspberries
Ingredients
- Tapioca - ⅓ cup
- 3.2% Milk - 3 cups
- Egg white - 3 pieces
- Ocean salt - ¼ teaspoon
- Linden Honey - ⅓ cup
- Lemon - 1 piece
- Rose water - ¼ teaspoon
- Raspberry leaves - to taste
- Unsalted peanuts, shelled - to taste
Step by Step guide
Step 1
Soak the tapioca in 1 cup of room temperature milk for 1 hour.
Step 2
Whisk the yolks with honey and a pinch of salt.
Step 3
Grate the zest of one small lemon, avoiding the white pith if possible.
Step 4
Combine the slightly swollen tapioca with the remaining milk in a cast-iron pot. Stir in the whipped egg mixture.
Step 5
Place the pot over medium heat and bring the mixture to a boil while stirring constantly for about 15 minutes. Reduce the heat to low and cook for another 20 minutes. This time may vary depending on the size of the tapioca: if the pearls are small, they will cook faster; if large, correspondingly slower. The tapioca is ready when its pearls swell and become translucent. Remember to stir the tapioca constantly to prevent burning. After the time is up, remove the pot from heat, stir in the lemon zest and a little rose water. Mix until smooth and let cool.
Step 6
Distribute the tapioca into dessert cups and refrigerate for a couple of hours.
Step 7
Serve topped with pistachios and garnished with fresh raspberries.
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