Advertisement
Tapioca, Horseradish Cream and Silver Leaf Pearl
- Difficulty
Easy
Published 2010
Ingredients
100 g 3½ oz 30 g 1
Method
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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Components
- Tapioca, Horseradish Cream and Silver Leaf Pearl
Part of
Advertisement
Advertisement
No reviews for this recipe