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3 h 30 m
“To celebrate spring's fresh strawberries, our Test Kitchen jazzed up old-fashioned tapioca pudding. Grinding the tapioca in a blender makes the texture creamier, maple syrup adds seasonal sweetness and whipping cream gives these airy parfaits a luxurious finish. ”
¼ cup quick-cooking tapioca
3 cups low-fat milk, or unsweetened plain soymilk
½ cup maple syrup
1 large egg, lightly beaten
1½ teaspoons vanilla extract
2 pints strawberries, hulled and sliced
½ cup whipping cream
6 sprigs fresh mint, for garnish
1Grind tapioca in a blender or coffee grinder until it is a fine granular powder.
2Whisk milk (or soymilk), maple syrup, egg and the tapioca in a small heavy saucepan. Cook over medium-high heat, whisking constantly, until the mixture comes to a full boil. Remove from the heat, stir in vanilla and transfer to a medium bowl. Place plastic wrap directly on the surface. Refrigerate until chilled, about 3 hours or overnight.
3Whip cream using an electric mixer or whisk in a chilled bowl until soft peaks form. Fold the whipped cream into the tapioca mixture using a rubber spatula.
4Spoon ¼ cup strawberries into each of six 8-ounce parfait glasses or wineglasses. Top each with ⅓ cup tapioca cream. Repeat with another layer of strawberries and tapioca cream. Garnish with the remaining berries and a sprig of mint.
Make Ahead Tip: Prepare through Step 2 up to 1 day ahead. Once assembled, serve immediately or cover and chill for up to 2 hours.