Green Tapioca and Strawberry Verrines with Blackcurrant — Credit: Flavur / OpenAI

Ingredients

Preparation

In a large saucepan, bring the milk, tapioca, and vanilla extract to a boil.
Reduce the heat and cook, stirring often, until the mixture thickens and the grains are translucent and no longer crunchy (about 20 minutes).
Off the heat, add the sugar and mix well.
Pour the mixture into 6 pots or 6 verrines.

Over medium heat, melt the blackcurrant gelatin and let it cool down.
Mix the melted gelatin with the strawberries and pour the mixture over the tapioca.

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Dessert

Green Tapioca and Strawberry Verrines with Blackcurrant

Name: Green Tapioca and Strawberry Verrines with Blackcurrant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: France
Ingredients: 4 cups (1 liter) of milk; 1 cup (250 ml) of green tapioca; 1/2 cup (100 g) of sugar; 1 tablespoon of vanilla extract; 1 lb (454 g) of strawberries, washed, hulled, and cut into pieces; 100 ml of blackcurrant gelatin

Preparation: 15 min

Cooking: 30 min

Servings: 6

The green tapioca and strawberry verrines with blackcurrant are a colorful and tropical dessert, ideal for impressing your guests. The unique texture of the tapioca pairs perfectly with the fresh strawberries and blackcurrant gelatin. This light and refreshing dessert is perfect after a heavy meal or for hot summer days. It’s an original way to discover tapioca.