John Myers
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Tapioca Cream
The perfect tapioca cream recipe with a picture and simple step-by-step instructions.
Mint base mix
- 50 g Tapioca pearls
- 50 g Mint leaves
- 5 drops Japanese minzoel
- 100 ml. Milk 3.5%
for the cream mass
- 100 ml. Cream 30% fat
- 100 g Mascarpone
- 100 g Cream curd
- Rose petals
- 1 Splash Lemon
- Chocolate chips
- Mint leaves
We start with the basic mint mixture
- Mint oil and mint leaves in 50 ml. Water (simmering before it), let steep for 15 minutes. Now place in a sieve and collect the mint stock.
- Simmer tapioca pearls in boiling milk (stir again and again so that nothing settles on the bottom) until the tapioca pearls are almost completely transparent. You may end up with a little white in the middle. Depending on the size of the pearls, this process takes 15 to 30 minutes. I always take the very small ones because they take about 15 minutes. Pour through a sieve and collect the milk in the same container in which the mint stock is.
- The collected liquid is now mixed with the quark and mascarpone, honey and lemon. Next, whip the cream and stir in as well.
- Now add the cream to the tapioca pearls and mix everything together. Distribute in sufficiently oversized glasses and place chocolate chips and mint leaves on top as decoration.
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