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Five Ways With...Tapioca

Tapioca is a staple food in some regions and is used worldwide as a thickening agent.  It's gluten-free, and almost completely protein-free making it a healthy nutritious farinaceous food. There's plenty of options too whether you want to offer something tropical, traditional or even spicy!

Matt Owens, executive pastry chef at Zuidam UK and Craft Guild of Chefs committee member, suggests five ways to use tapioca:


1.      For tropical tapioca use coconut milk instead of full fat milk add candied pineapple  and papaya, and finish with yoghurt and honey

2.      For a brule, infuse with green tea and vanilla, add egg yolks for richness, set in a ramekin and glaze with brown sugar

3.      If chocolate's your preferred dessert once cooked simply blend with up to 10% of your desired covertures and serve with crème fraiche

4.      Fancy something a little spicy? Cook the tapioca with crystallized stem ginger and nutmeg, gently poach rhubarb and serve with almond tulle

5.      For Eton tapioca, once cool layer with soft berries crushed flavoured meringue and top with vanilla pod ice cream - delicious!

Matt also suggests always check when buying Tapioca if you need to soak overnight in cold water.

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