Raspberry Tapioca With Vanilla Sauce

READY IN: 2hrs 35mins
Recipe by Anne Edgell

Fruit tapioca with sauce.

Top Review by Gary Myer

I was planning to use the vanilla sauce just over a strawberry-rhubarb compote I had found elsewhere on this site, but then I noticed that the directions do not tell me what to do with the beaten egg and 2 Tbsp. water (the last two ingredients). "Reheat, [should it read 'swirl in the and water mixture into the'] vanilla sauce and stir" ? Hope you can correct this oversight!

Ingredients Nutrition

Directions

  1. In a medium-size saucepan combine raspberries, sugar, lemon peel and water.
  2. Bring to a boil while stirring.
  3. Simmer for about 10 minutes.
  4. Stir in tapioca, bring back to boiling, reduce heat, cook stirring constantly until mixture becomes thick and translucent. Pour into a glass mold or individual dessert dishes.
  5. Refrigerate until chilled (about 2 hours). Serve with vanilla sauce or whipped cream.
  6. Vanilla Sauce: Mix the cornstarch with the water, add sugar, vanilla flavor and salt.
  7. In medium sized saucepan boil the milk, take saucepan off the heat.
  8. Add cornstarch mixture, stirring constantly.
  9. Return to heat, stir in the egg yolk/water, and cook on low heat, stirring constantly, until sauce thickens.
  10. Serve cold.

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