Tapioca pearl pudding with strawberry jam

Tapioca Pearl Pudding with Strawberry Jam

This tapioca pearl pudding recipe with strawberry jam is an excellent choice for a dessert that combines the delicate texture of the pearls with the fresh flavors of strawberries. Tapioca pearls have a fascinating history, being appreciated in various cultures for their versatility and ability to absorb flavors. Additionally, this simple and quick recipe will bring a touch of spring to every serving, perfect for enjoying with loved ones.

Preparation time: 60 minutes
Baking time: 20 minutes
Total time: 80 minutes
Number of servings: 6 servings

Ingredients

For the pudding:
- 300 g tapioca pearls
- 1000 ml cold water
- 1000 ml SanoVita rice milk
- 500 ml Montare d’oro plant-based cream
- 3 tablespoons brown sugar
- 1 teaspoon Dr. Oetker vanilla essence
- 1 teaspoon Dr. Oetker rum essence

For the sauce:
- 350 ml Panacris strawberry jam
- 500 ml cold water
- 2 packets Dr. Oetker red gelatin

For decoration:
- Fresh strawberries
- Mint leaves

Step-by-Step Instructions

Step 1: Preparing the Tapioca Pearls
1. Start by rinsing the tapioca pearls under cold running water to remove any impurities.
2. Place the pearls in a large bowl, add 1000 ml of cold water, and let them soak for 60 minutes. This process will help the pearls become soft and translucent.

Step 2: Cooking the Pudding
1. After the tapioca pearls have soaked, drain them well and place them in a heavy-bottomed pot (a double-walled milk pot is ideal).
2. Add the rice milk, plant-based cream, brown sugar, vanilla essence, and rum essence.
3. Place the pot over medium heat and stir constantly to prevent sticking. Cook for about 20 minutes until the mixture becomes creamy and the tapioca pearls turn translucent.

Step 3: Cooling the Pudding
1. Once the pudding is cooked, pour it into glass dishes or individual bowls. Let them cool to room temperature, then refrigerate to set.

Step 4: Preparing the Strawberry Sauce
1. In another heavy-bottomed pot, place the strawberry jam and 500 ml of water.
2. Bring the mixture to a boil, stirring continuously to prevent sticking.
3. Once it starts boiling, add the two packets of gelatin and stir well to dissolve. Cook for 5 minutes, then remove from heat and let it cool slightly.

Step 5: Assembling the Dessert
1. After the pudding has completely cooled, pour the strawberry sauce over each serving of pudding.
2. Decorate with sliced fresh strawberries and mint leaves, adding a vibrant and fresh look to the dessert.

Practical Tips

- Caring for tapioca pearls: Make sure to use enough water for soaking; this will help the pearls swell evenly.
- Cooling: It’s important to let the pudding cool completely in the fridge to achieve a pleasant and creamy texture.
- Variations: You can experiment with different types of plant-based milk (e.g., almond or coconut milk) to give your pudding a unique flavor.

Nutritional Information

This pudding offers a combination of carbohydrates, proteins, and healthy fats, making it a good source of energy. Tapioca pearls are rich in carbohydrates, while the plant-based cream adds healthy fats. Strawberries provide antioxidants and essential vitamins, such as vitamin C.

Frequently Asked Questions

1. Can I use something else instead of strawberry jam?
Of course! You can try berry or peach jam for a different flavor.

2. What can I do if I don’t have gelatin?
You can use agar-agar, a plant-based gelling agent, to achieve the same consistency.

3. How can I turn this recipe into a vegan dessert?
Make sure to use rice milk and plant-based cream that are completely vegan, and for the sauce, opt for jam without animal-derived additives.

Serving and Pairing

This tapioca pearl pudding with strawberry jam pairs perfectly with a cup of green tea or fresh lemonade. It is an ideal dessert for a spring meal or a summer party, bringing a splash of color and flavor to your table.

Whether you enjoy it with loved ones or prepare it for a treat, this pudding will surely become a favorite in your home. Happy cooking and enjoy your meal!

 Ingredients: tapioca pearls 300 g, cold water 1000 ml, SanoVita rice milk 1000 ml, Montare d'oro vegetable cream 500 ml, brown sugar 3 tablespoons, Dr. Oetker vanilla essence 1 teaspoon, Dr. Oetker rum essence 1 teaspoon. FOR THE SAUCE: Panacris strawberry jam approx. 350 ml, cold water approx. 500 ml, Dr. Oetker red gelatin 2 packets. FOR DECORATION: strawberries, mint leaves.