Skip to main content
Dessert

Blackberry Tapioca

A chilled dessert of blackberries and tapioca cooked together and served with cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Blackberry Tapioca

Ingredients

Directions

Prepare the tapioca

  1. Wash the tapioca and soak it overnight in cold water.

  2. In the morning, add boiling water to the tapioca and simmer until clear.

Assemble and serve

  1. Sweeten the blackberries and stir them into the tapioca.

  2. Pour the mixture into a dish and serve very cold with cream and sugar.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tapioca
Thickens the mixture as it simmers, giving the dish its pudding-like body.
Blackberries
Provide the main fruit flavour and tart juice that colours the pudding.
Sugar
Sweetens the blackberries and balances their natural tartness.
Cream
Adds richness and a cooling contrast to the tart fruit.

The step that matters

Simmering the tapioca until clear. Tapioca starch only thickens and turns translucent once it is fully cooked in hot liquid. Stopping early leaves the pearls opaque and chalky, and the pudding will not set properly as it cools.

“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 CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes