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 #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!