Zutaten für Egg Free Gluten Free Cranberry Tapioca Cream
- 1 cup fresh or frozen cranberries
- 1 cup water
- Honey
- Tapioca
- 2 tablespoons rice flour
- Pinch of salt
- 1 teaspoon vanilla extract
- Whipping Cream
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Zubereitung von Egg Free Gluten Free Cranberry Tapioca Cream
- Combine 1 cup fresh or frozen cranberries, 1 cup water, 1/4 cup rice syrup (or honey/agave to taste), and a pinch of salt in a medium saucepan.
- Bring to a boil over medium-high heat. Reduce heat to low, simmer for 2-3 minutes, then stir in 1/4 cup small tapioca pearls.
- Reduce heat to the lowest setting, cover, and let simmer for 30 minutes, stirring occasionally to prevent sticking.
- Stir in 1 teaspoon vanilla extract.
- Whisk in 2 tablespoons rice flour until smooth. Bring to a gentle boil, stirring constantly, until the mixture thickens slightly (about 1-2 minutes).
- Remove from heat and let stand for 5 minutes. Pour the mixture into a bowl.
- Let cool completely, then refrigerate for at least 2 hours, or until the pudding sets.
- Whip 1 cup heavy cream until stiff peaks form. Gently fold the whipped cream into the chilled cranberry tapioca pudding.
- Divide the cranberry tapioca cream into two small bowls or glasses and serve immediately.
- For a more elegant presentation: Layer the cranberry mixture and whipped cream in individual glass bowls, swirling the cream for a beautiful effect.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
148g
Fat
68g
Carbs
18g
