Chilled Blackberry, Red Wine and Pearl Tapioca Puddings
Photography 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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.