Tapioca, Horseradish Cream and Silver Leaf Pearl

• 100 g (3½ oz) Pearl Tapioca
• 30 g (1

Cook the tapioca in boiling water for 10 minutes, or until the tapioca become opaque and the smallest pinprick of white is visible in the centre. Drain the tapioca and spread them out on a flat plate or tray.

Peel and finely grate the horseradish, then add to the crème fraîche with a pinch of sea salt. Whisk until firm peaks form. Place in the refrigerator.

Take eight <