Ingredients for Raspberry Tapioca With Vanilla Sauce
- Frozen Raspberries
- Granulated Sugar
- Lemon, Rind Of
- 1/2 cup water
- Quick Cooking Tapioca
- 2 tablespoons cornstarch
- Vanilla Flavoring
- pinch of salt
- 2 cups milk
- Egg Yolk
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How to Make Raspberry Tapioca With Vanilla Sauce
- In a medium saucepan, combine 1 cup raspberries, 1/2 cup sugar, 1 tablespoon lemon zest, and 1/2 cup water.
- Bring to a boil over medium heat, stirring frequently.
- Reduce heat and simmer for 10 minutes, allowing the raspberries to soften and release their juices.
- Stir in 1/2 cup tapioca pearls. Bring back to a boil, then reduce heat to low. Cook, stirring constantly, for 15-20 minutes, or until the tapioca pearls are translucent and the mixture has thickened.
- Remove from heat and let cool slightly.
- Pour the raspberry tapioca mixture into individual dessert glasses or a larger mold.
- Refrigerate for at least 2 hours, or until completely chilled.
- **Vanilla Sauce:** In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water until smooth.
- Add 1/2 cup sugar, 1 teaspoon vanilla extract, and a pinch of salt to the cornstarch mixture.
- In a medium saucepan, heat 2 cups milk over medium heat until it just begins to simmer.
- Remove from heat and whisk in the cornstarch mixture until smooth.
- Return the saucepan to low heat. In a separate small bowl, whisk together 1 large egg yolk and 2 tablespoons of cold water.
- Gradually whisk the egg yolk mixture into the warm milk mixture, stirring constantly.
- Cook, stirring constantly, until the sauce thickens and coats the back of a spoon (about 2-3 minutes). Do not boil.
- Remove from heat and let cool completely. Stir occasionally to prevent a skin from forming.
- Serve the chilled raspberry tapioca topped with the creamy vanilla sauce. Garnish with fresh raspberries or a sprig of mint (optional).
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
833g
Fat
72g
Carbs
92g
