Raspberry Tapioca With Vanilla Sauce

"Fruit tapioca with sauce."
 
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Ready In:
2hrs 35mins
Ingredients:
12
Yields:
1 batch
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ingredients

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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

  1. 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!
     
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