Rice pudding-style tapioca with wasabi caramel
Preparation 30 minutes
Cooking 20 minutes
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
1Make the caramel: brown 200 g of the sugar in a saucepan over low heat.
2Stir in the butter, one teaspoon of wasabi paste and the 10 cl of water. Stir constantly to obtain a smooth caramel.
3Combine 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.
4Whip the cream with an electric beater.
5Peel the mango and cut it into thin slices.
6Carefully fold the whipped cream into the cooked tapioca.
7Top the tapioca with mango slices and caramel and serve right away.