Ginger Tapioca Cream

Preparation info
    • Difficulty

      Medium

Appears in
Dessert Divas

By Christine Manfield

Published 2014

  • About

Ingredients

  • ½ cup (100 g) small tapioca (sago) pearls
  • 750 ml</

Method

  1. Pour the tapioca into a large saucepan of boiling water, whisking to prevent it from sticking together, then cook for 10 minutes or until the tapioca is transparent. Drain the tapioca in a fine-mesh sieve, then rinse under cold running water until cool. Set aside while you make the cream.
  2. Heat the cream, milk, ginger and caster sugar in a small heavy-based saucepa