Name: Truffled Tapioca
Yield: Yield approximately 650 g / 1 lb 6.93 oz
Ingredients: 250 g / 8.82 oz small pearl tapioca; Approximately 200 g 7.05 oz Truffled Heavy Cream, or as needed; 5 g / .18 oz salt, or as needed; 87 g / 3.07 oz Alba white truffles (trimmings); 10 g / .35 oz sugar, or as needed; Approximately 3 kg / 6 lb 9.8 oz water, or as needed; 414 g / 14.6 oz heavy cream

Preparation info

Difficulty
Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

About

Ingredients

Truffled Heavy Cream

414 g / 14.6 oz heavy cream
87 g / 3.07

Method

For the Truffled Cream: Heat the cream gently and steep white truffle trimmings in it.
Season with sugar and salt to taste (not too sweet, not too salty). Strain through a fine-mesh strainer. Reserve under refrigeration until needed.
For the Tapioca: Soak the tapioca overnight in enough water so that the volume doubles. Drain the excess