In Brazil, where tapioca comes from, they dress it up with peaches, walnuts, and cream, an Amazonian sundae.
1egg yolk, lightly beaten
Juice of ½lemon
6ripe peaches, peeled, halved, and pitted
½cup chopped walnuts
Soak the tapioca in 4cups cold water for 2 hours.
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.
Stir in the sugar. When it has dissolved, beat ½cup 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.
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.
Whip the cream to the Chantilly stage, until it forms soft peaks but does not completely stiffen.
Put the tapioca cream into six individual goblets or dishes. Cover with whipped cream and refrigerate.