Serves6
- Active time:15 min
- Start to finish:40 min (includes chillling)
July 2009
Beneath a creamy layer of tapioca pudding lurks a silky strawberry base. Ground fennel seeds perk up the flavor of the fruit.
-
2
cups
water
-
1/3
cup
small tapioca pearls
-
1
cup
heavy cream
-
6
tablespoons
sugar, divided
-
1
teaspoon
fennel seeds
-
1
qt
strawberries, trimmed and coarsely chopped
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Bring water to a boil in a 1-qt heavy saucepan. Whisk in tapioca and simmer, uncovered, whisking occasionally, until tapioca is mostly opaque, about 15 minutes. Whisk in cream, 1/4 cup sugar, and 1/8 tsp salt and simmer, uncovered, whisking occasionally, until tapioca is cooked through, about 3 minutes. Transfer to a metal bowl and cool completely in an ice bath, stirring frequently, 5 to 10 minutes.
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Meanwhile, grind fennel seeds in grinder. Pulse strawberries in a food processor with fennel and remaining 2 Tbsp sugar until coarsely puréed. Divide among (6-oz) glasses.
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Spoon tapioca over strawberries. Chill until cold, about 15 minutes.