Tapioca pudding with raspberry soup

Tapioca pudding with raspberry soup

By
From
Sweet
Serves
4

Some people would say that the stuff that passed for tapioca at school dinners left them scarred for life. But cooked well and treated with care, tapioca is a revelation. In this dessert, its texture makes a great contrast to a smooth and refreshing raspberry soup.

Ingredients

Quantity Ingredient

For the raspberry soup

Quantity Ingredient
400g raspberries
50g caster sugar
1/2 lemon, juiced

For the tapioca

Quantity Ingredient
50g butter
125g tapioca
125g caster sugar
750ml full-fat milk
150ml clotted cream
1 vanilla pod, split and seeds scraped
100g raspberries
8 tiny mint sprigs

Method

  1. Start by making the raspberry soup. Place the raspberries, sugar and lemon juice in a vacuum-seal pouch or sealable, heatproof bag. Place in a saucepan of water and bring to the boil, then turn the heat off and leave to stand for 10 minutes.
  2. Set a piece of muslin in a fine sieve over a large bowl and open the bag of raspberries into the muslin. Leave to drip through for 4 hours, or overnight if possible. Don’t force the raspberries through the sieve – just leave them to drip slowly and you’ll have a bright raspberry soup.
  3. Next, make the tapioca. Melt the butter in a heavy-based saucepan or casserole, add the tapioca and stir well so that it’s coated in butter. Add 75g of the sugar and keep stirring until it has just melted. Pour in the milk and bring to a simmer, stirring all the time. Add the clotted cream and split vanilla pod and stir well so that everything is combined. Reduce the heat, cover and cook for 20 minutes until the milk is absorbed and the tapioca is tender.
  4. Remove the vanilla pod, then spoon the tapioca into separate serving bowls and sprinkle the rest of the caster sugar over the top. Glaze with a blow torch or under a hot grill, until the sugar has melted and caramelised to a golden brown.
  5. Decorate the top with the raspberries and mint sprigs and serve the raspberry soup in a shot glass alongside.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
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