Chilled Blackberry, Red Wine and Pearl Tapioca Puddings
Photography by Manja Wachsmuth.
Tapioca comes in two sizes. I have used the smaller pearl tapioca for this recipe and it turns a deep shade of purple when cooked with the fruit
Serves: 4
INGREDIENTS
500 grams blackberries, fresh or frozen, thawed with their juices
1 cup water
1 teaspoon vanilla extract
¼ cup caster sugar
½ cup red wine
2 teaspoons finely grated orange zest
1/3 cup pearl tapioca
To serve
cream
4 x 100 ml glasses
METHOD
Put the blackberries and water in a food processor and blend until smooth. Strain through a fine sieve into a saucepan, pressing on the fruit until only the seeds remain. Discard the seeds.
Add the vanilla, sugar, wine and orange zest and bring to the boil, stirring to dissolve the sugar. Rain in the tapioca and cook over a very low heat for 25-30 minutes until the tapioca is tender and the mixture is thick, stirring frequently to ensure it doesn’t catch on the base of the saucepan. A simmer mat is ideal for this. Pour into the glasses and cool. Cover and refrigerate until well chilled.
Pour a thin layer of cream over the top of each pudding just before serving.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.