Takashi cooks

Tapioca Pannacotta with Cherry Coulis

Tapioca Pannacotta with Cherry Coulis
Preparation time:
90 minutes 
Cooking time:
1 hour
Serves:
4

Takashi’s diary-free tapioca pannacotta with cherry coulis is a decadent twist on an Italian classic. This can be effortlessly made using our mighty Kenwood Cooking Chef XL.

  • Ingredients

    For the soy pannacotta:

    • 500g soy milk
    • 400g cream
    • 60g sugar
    • 10g gelatine leaf
    • 50g clear tapioca balls
    • 4L. water

    For the cherry coulis:

    • 200g cherry puree
    • 20g sugar

  • Method

    For the mackerel ball:

    • Place 4L water into the sauce pot and bring to boil.
    • Add tapioca into the boiling water, turn down to low heat and cook for an hour.
    • Strain tapioca and rinse with cold water and strain, keep in a container.
    • Set high-temperature creaming beater and stir assist clip onto Kenwood cooking chef. Place soy milk and sugar and combine them (low speed). Start heat Kenwood cooking chef, and bring to the boil. Turn off the heat and add gelatine and stir for 20 seconds.

    For the cherry coulis:

    • Set high-temperature creaming beater and stir assist clip onto Kenwood cooking chef. Place cherry puree and sugar and combine them (low speed). Start heat Kenwood cooking chef, bring to the boil and cook for 3mins. Keep cherry coulis in the container.
    • Soak the gelatine leaf in water.

    To assemble:

    • In a glass, add a layer of tapioca balls. 1-2 fingers depending on the size of the glass, add the pannacotta mix, let cool down (refrigerate) and cover with cling film.
    • Add a couple of tablespoons of cherry coulis to decorate the top before serving.

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