Cherry Tapioca
Ingredients
Directions
Prepare the tapioca
Soak the tapioca overnight.
In the morning, let it stand on the back of the stove until clear.
Assemble and chill
Stir the pitted cherries and sugar into the tapioca.
Transfer to a dish and chill on ice.
Serve
Serve with additional sugar and 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.
Explore the science
What each ingredient does
- Tapioca
- Starch that swells and thickens the pudding as it heats, turning clear when fully cooked.
- Cherries
- Provide fruit flavor and juice that moistens the pudding.
- Sugar
- Adds sweetness and balances the tartness of the cherries.
The step that matters
Letting the tapioca stand until clear. Tapioca starch granules must swell and fully gelatinize to thicken the pudding. Stopping before the mixture turns clear leaves it starchy and under-thickened, so judge by its clarity rather than by time alone.
“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.
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