Raspberry Tapioca With Vanilla Sauce
- Ready In:
- 2hrs 35mins
- Ingredients:
- 12
- Yields:
-
1 batch
ingredients
- 1 (10 ounce) package frozen raspberries, thawed and drained
- 1⁄2 cup granulated sugar
- 1 lemon, rind of, grated
- 2 cups water or 1 cup water & 1 cup port wine
- 1⁄4 cup quick-cooking tapioca
-
Vanilla Sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 1⁄2 teaspoons vanilla flavoring
- 1 pinch salt
- 2 1⁄3 cups milk
- 1 egg yolk, mixed with the water below
- 2 tablespoons water
directions
- In a medium-size saucepan combine raspberries, sugar, lemon peel and water.
- Bring to a boil while stirring.
- Simmer for about 10 minutes.
- Stir in tapioca, bring back to boiling, reduce heat, cook stirring constantly until mixture becomes thick and translucent. Pour into a glass mold or individual dessert dishes.
- Refrigerate until chilled (about 2 hours). Serve with vanilla sauce or whipped cream.
- Vanilla Sauce: Mix the cornstarch with the water, add sugar, vanilla flavor and salt.
- In medium sized saucepan boil the milk, take saucepan off the heat.
- Add cornstarch mixture, stirring constantly.
- Return to heat, stir in the egg yolk/water, and cook on low heat, stirring constantly, until sauce thickens.
- Serve cold.
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Reviews
-
I was planning to use the vanilla sauce just over a strawberry-rhubarb compote I had found elsewhere on this site, but then I noticed that the directions do not tell me what to do with the beaten egg and 2 Tbsp. water (the last two ingredients). "Reheat, [should it read 'swirl in the and water mixture into the'] vanilla sauce and stir" ? Hope you can correct this oversight!