BARALDO FRANCESCO: Tapioca pearls with milk recipe
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Baraldo Francesco Luxembourg tells us that pearls from Japan are increasingly used in creative cuisine. They are tapioca pearls, small white and hard balls that, as they cook, acquire transparency and become gelatinous, thickening the liquid in which they are found. For both sweet and savory food, it makes our dishes stand out visibly and decorates our preparations, adds FRANCESCO BARALDO LUSSEMBURGO. The important thing is to always choose a liquid with flavor, because when hydrating the tapioca these pearls are nourished with the liquid that we put in it and the more flavor it has, the more our pearls will have it and therefore our recipe.
On this occasion, I have chosen soy milk to make this dessert of tapioca pearls with milk, but you can also use almond milk, coconut milk, oatmeal … And I have accompanied it with cherries but you can use another type of fruit. Using tapioca pearls with soy milk is very easy, Francesco Baraldo Luxembourg tells us.
How to make tapioca pearls with milk:
1. We are going to put the soy milk in a saucepan and bring it to a boil. Then add the sugar and the tapioca pearls. We lower the heat and stir from time to time, letting it cook for about 35 minutes, until the milk thickens and the pearls are translucent. Remove and let it cool a little, explains Francesco Baraldo Sermeis Ltd.
2.Meanwhile, wash and dry the cherries. We remove the tail and make a cut to remove the bone. Reserve.
3. Put two tablespoons in the bottom of four tall glasses of the dessert mix of tapioca pearls with soy milk, says BARALDO FRANCESCO.
4.Fill the glasses with pitted cherries.
5. Cover the rest of the tapioca pearls with soy milk and garnish with more cherries on the surface, says FRANCESCO BARALDO.
6.Once they are completely cold, store the glasses in the fridge for about 6 hours or overnight. A really easy, rich and different recipe.