Truffled Tapioca

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 oz Alba white truffles (trimmings)
  • 10 g / .35 oz sugar, or as needed
  • 5 g / .18 oz salt, or as needed

Tapioca

  • 250 g / 8.82 oz small pearl tapioca
  • Approximately 3 kg / 6 lb 9.8 oz water, or as needed
  • Approximately 200 g 7.05 oz Truffled Heavy Cream, or as needed

Method

  1. For the Truffled Cream: Heat the cream gently and steep white truffle trimmings in it.
  2. Season with sugar and salt to taste (not too sweet, not too salty). Strain through a fine-mesh strainer. Reserve under refrigeration until needed.
  3. For the Tapioca: Soak the tapioca overnight in enough water so that the volume doubles. Drain the excess water. In a pot, combine the tapioca with enough water to cover it. Bring the tapioca to a simmer. Cover and simmer the tapioca 2 more times. Rinse in cold water, then soak in cold water for 5 minutes. Rinse and soak again. Drain.
  4. Adjust the consistency of the tapioca with the truffled heavy cream so that the tapioca is a spoonable consistency and the tapioca balls aren’t stuck to each other. Store in the refrigerator until ready to use. Do not keep longer than 24 hours, as it becomes crumbly. “Chewy” is the ideal consistency. Once it has turned crumbly, it must be discarded.