Raspberry Tapioca
Ingredients
Directions
Prepare the tapioca
Soak 4 tablespoons tapioca overnight in 1 cup water.
Add 5 cups water in the morning and heat in a double boiler.
Make the pudding
When clear, add 1 cup strained red raspberry juice, 1 cup sugar, and juice of a small lemon.
Set and serve
Pour into small moulds and when set, serve with thin sweet cream.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Tapioca
- Thickens the liquid as its starch swells and turns the pudding clear and gel-like when cooked.
- Red raspberry juice (in the method)
- Provides the main flavour and liquid, adding colour and fruity aroma to the pudding.
- Sugar (in the method)
- Adds sweetness and balances the tartness of the raspberry juice and lemon.
- Lemon juice (in the method)
- Adds acidity that brightens the raspberry flavour and sharpens the sweetness.
The step that matters
Heating the tapioca until clear. Tapioca starch must be heated long enough for the granules to swell and fully cook; underheated tapioca stays cloudy and grainy, and it thickens only as it cools and sets.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.