Rice pudding-style tapioca with wasabi caramel

dessert
Difficulty Medium
Preparation 30 minutes
Cooking 20 minutes

Ingredients

Preparation

4 people
125 g tapioca | 1 litre milk | 230 g sugar, divided | 1 mango | 1 vanilla bean, split lengthwise and seeds scraped | 1 tube of wasabi paste | 50 g butter | 10 cl water | whipping cream
    • 1
      Make the caramel: brown 200 g of the sugar in a saucepan over low heat.
    • 2
      Stir in the butter, one teaspoon of wasabi paste and the 10 cl of water. Stir constantly to obtain a smooth caramel.
    • 3
      Combine the milk and tapioca pearls in a saucepan. Stir in the remaining 30 g of sugar and the vanilla bean and seeds and cook over low heat.
    • 4
      Whip the cream with an electric beater.
    • 5
      Peel the mango and cut it into thin slices.
    • 6
      Carefully fold the whipped cream into the cooked tapioca.
    • 7
      Top the tapioca with mango slices and caramel and serve right away.

    Products :

    Brown sugar

    Terre Exotique
    4.3 €4.30
    For 250 g (17,20 € / kg)

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