Crème de Tapioca com Pêssego

Tapioca Cream with Peaches

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Preparation info

  • Serves


    • Difficulty


Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About

In Brazil, where tapioca comes from, they dress it up with peaches, walnuts, and cream, an Amazonian sundae.


  • ¼ cup tapioca
  • ½ teaspoon salt
  • ½ cup sugar
  • 1 egg yolk, lightly beaten
  • Juice of ½ lemon
  • 6 ripe peaches, peeled, halved, and pitted
  • ½ cup chopped walnuts
  • ½ cup heavy cream


  1. Soak the tapioca in 4 cups cold water for 2 hours.
  2. Drain. Add the salt to the boiling water and then stir in the tapioca. Lower the heat and simmer until the tapioca has swelled fully, about 20 minutes, stirring constantly.
  3. Stir in the sugar. When it has dissolved, beat ½ cup of the tapioca liquid into the egg. Mix well and then beat into the tapioca mixture. Continue cooking over low-medium heat until the mixture thickens.
  4. Remove from the heat immediately and stir in the lemon juice. Then stir in the peaches and the chopped walnuts. Mix well and let cool to room temperature.
  5. Whip the cream to the Chantilly stage, until it forms soft peaks but does not completely stiffen.
  6. Put the tapioca cream into six individual goblets or dishes. Cover with whipped cream and refrigerate.

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