FRUIT ON BOTTOM TAPIOCA PUDDING

By BobD

Ingredients

• 6 SERVINGS
• 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
• EQUIPMENT: an electric coffee/spice grinder or a mortar and pestle

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

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.

Meanwhile, grind fennel seeds in grinder.

Pulse strawberries in a food processor with fennel and remaining 2 Tbsp sugar until coarsely pureed.

Divide among (6-oz) glasses.

Spoon tapioca over strawberries.

Chill until cold, about 15 minutes.