Sweet tapioca pudding layered or swirled with marmalade and topped with melted chocolate buttons.
ABy Anne
Servings
4
0.5 cup small pearl tapioca (dry)
3 cup whole milk
0.5 cup heavy cream
0.5 cup granulated sugar
0.25 tsp salt
2 piece large egg
1 tsp vanilla extract
0.75 cup orange marmalade
1 tsp orange zest
0.75 cup chocolate buttons
1 tbsp unsalted butter
1 cup boiling water
Calories
863 kcal
Protein
14g
Carbs
129g
Fat
34g
Fiber
3g
Sugar
89g
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Sarah M. · Melbourne, AU
Tapioca Base
1. Place the small pearl tapioca in a bowl and pour over the boiling water, then let it soak until most of the water is absorbed and the pearls are slightly softened.
0.5 cup small pearl tapioca (dry),
1 cup boiling water
2. In a saucepan combine the whole milk, heavy cream, granulated sugar and salt, then add the soaked tapioca and stir to distribute evenly.
3 cup whole milk,
0.5 cup heavy cream,
0.5 cup granulated sugar,
0.2 tsp salt
3. Set the saucepan over medium-low heat and cook, stirring frequently, until the mixture simmers gently and the tapioca pearls are mostly translucent and thickened, about 15 to 20 minutes.
4. In a separate bowl whisk the large eggs until smooth, then slowly ladle in some of the hot tapioca mixture while whisking to warm the eggs without scrambling them.
2 piece large egg
5. Pour the warmed egg mixture back into the saucepan, reduce the heat to low and cook while stirring constantly until the pudding is thick and coats the back of a spoon, about 3 to 5 minutes, then remove from the heat and stir in the vanilla extract.
1 tsp vanilla extract
Marmalade Layer
6. In a small bowl stir together the orange marmalade and orange zest until evenly combined and loosened; if very stiff, warm it briefly in the microwave or in a small pan until spreadable, then let it cool slightly.
0.8 cup orange marmalade,
1 tsp orange zest
Chocolate Topping
7. Place the chocolate buttons and unsalted butter in a heatproof bowl set over a small saucepan of gently simmering water and stir until just melted and smooth, then remove from the heat so it stays glossy and fluid.
0.8 cup chocolate buttons,
1 tbsp unsalted butter
Assembly
8. Spoon a layer of warm tapioca pudding into serving glasses or bowls, add a spoonful of the marmalade mixture and gently swirl it through with a skewer or spoon, then repeat to create visible ribbons of citrus through the pudding.
9. Drizzle the warm melted chocolate over the top of each portion, creating swirls or a thin layer, then let the puddings stand for at least 15 minutes to thicken further; serve warm or chill completely before serving.
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