Truffled Tapioca

Truffled Heavy Cream

• 414 g / 14.6 oz heavy cream
• 87 g / 3.07

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