Fruit-on-the-Bottom Tapioca Pudding
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 2 cups water
- 1 cup heavy cream
- 1 teaspoon fennel seeds
- 6 tablespoons sugar, divided
- Carbohydrate 29 g(10%)
- Cholesterol 54 mg(18%)
- Fat 15 g(23%)
- Fiber 3 g(10%)
- Protein 2 g(3%)
- Saturated Fat 9 g(46%)
- Sodium 20 mg(1%)
- Calories 248
Preparation Bring water to a boil in a 1-quart 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 teaspoon 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 tablespoons sugar until coarsely puréed. Divide among (6-ounce) glasses. Spoon tapioca over strawberries. Chill until cold, about 15 minutes.
Preparation Bring water to a boil in a 1-quart 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 teaspoon 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 tablespoons sugar until coarsely puréed. Divide among (6-ounce) glasses. Spoon tapioca over strawberries. Chill until cold, about 15 minutes.
