Maple Tapioca | Vanilla Panna Cotta

Why These Flavors Work

Vanilla’s flavor is one that is very well aligned with most other flavors, since it does in fact have a flavor of its own; it can do double duty as a flavor enhancer, pushing other flavors forward—like maple in this case—without muting its own. This is a soft-textured dessert, but it has two different types of soft textures—one that is melt-in-your-mouth smooth (panna cotta) and one that is soft and chewy (tapioca).



Plating Procedure

Spoon 15 g/.5 oz of maple tapioca on top of the vanilla panna cotta, using a slotted spoon to drain the excess liquid off the tapioca pearls. Make sure the tapioca is mounded, not flat, on top of the panna cotta. Serve.