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Tapioca Recipe

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This recipe for Tapioca is from Libro di cucina di famiglia Peloquin, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2/3 cup Small Pearl Tapioca (Bob’s Red Mill is good)
1 ½ cup water
2 ¼ cup milk
½ cup light cream
5 eggs – separated and at room temperature
1 cup sugar
3 teaspoons vanilla
½ teaspoon cream of tartar
½ cup sugar (for egg whites)
Directions:
Directions:
Place tapioca and water into a large saucepan. Soak for at least 1 hour.

Separate eggs. Place yolks in small bowl and egg whites in very clean mixing bowl.

Lightly mix yolks.

Add milk, cream, egg yolks and 1 cup sugar to tapioca in saucepan.

Bring to a simmer over medium heat. Stirring often. Continue cooking for 15 minutes.

Beat egg whites with cream of tartar until soft peaks form. Add ½ cup sugar gradually. Beat until glossy.

Gently fold in about ½ cup of tapioca mixture into egg whites. Continue folding ½ cup at a time until all of tapioca is in egg whites. They should still be light and fluffy.

Return mixture to saucepan and cook for 3 minutes. Stirring gently. Add vanilla.

Pour into serving bowls. Chill.

This makes 6 generous servings.

 

 

 

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