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Berry Tapioca Fool

By Caroline Cummins, from the Culinate Kitchen collection
Serves 4
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1½ hours

Introduction

Adapted from a Gourmet magazine recipe, this light summertime dessert is basically custard with puréed berries.

Ingredients

Tapioca

2 cups water
cup small tapioca pearls (not instant or quick-cooking)
tsp. salt
¼ cup sugar
1 egg, beaten
1 cup heavy cream
½ tsp. vanilla extract

Berries

1 tsp. fennel seeds
tsp. ground cardamom
2 Tbsp. sugar
1 qt. fresh summertime berries (strawberries, blueberries, etc.), washed and trimmed

Steps

  1. Bring the water to a boil in a heavy-bottomed saucepan. Whisk in the tapioca pearls and simmer, uncovered, whisking occasionally, until the tapioca pearls are mostly opaque, about 15 minutes. Whisk in the salt, sugar, egg, and cream and simmer, uncovered, whisking occasionally, until the tapioca pearls are cooked through and the mixture has thickened, about 6 minutes. Whisk in the vanilla extract. Pour into a bowl or container, cover, and set in the fridge to cool, about 1 hour.
  2. Meanwhile, put the fennel seeds, cardamom, sugar, and berries into a blender or food processor and purée to a smooth consistency. Store in the fridge until ready to serve.
  3. When ready to serve, you can either pass the two dishes of pudding and berries around, letting guests help themselves, or arrange alternating layers of each in dessert glasses. Hand around spoons and enjoy.

This content is from the Culinate Kitchen collection.

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