Especially with a splash of liqueur.
Also nifty as small plates, or tasting spoons.
The Menu Shoppe has it covered…
great tips for great dessert menus.
See our Table Tent Collection for a variety
of trending table top collateral…
great for daily specials like Tipsy Tapioca.
A drizzle of Grand Marnier or Cointreau makes for a dapper dessert.
Orange Tapioca Pudding
2 tablespoons orange liqueur–
Grand Marnier or Cointreau
1/3 cup tapioca pearls
(preferably 1/8 inch–not quick-cooking)
1/3 cup plus 3 tablespoons sugar, divided
3 cups whole milk
2 large eggs, separated
1/2 cup chilled heavy cream
Finely grate enough orange zest to measure
1 teaspoon. Cut remaining peel and white pith from oranges with a sharp knife, then discard. Cut segments free from membranes, letting them drop into a bowl, then squeeze enough juice from membranes to measure 3 tablespoons, adding it to segments. Add liqueur and
2 tablespoons sugar and toss with segments. Let macerate 20 minutes. While orange segments macerate, cook tapioca, milk, grated zest, 1/3 cup sugar, and 1/8 teaspoon salt in a heavy medium saucepan over medium heat, stirring, until sugar has dissolved. Bring to a boil, stirring occasionally, then reduce heat to medium-low and gently simmer, stirring constantly, until thickened, about 10 minutes. Drain orange segments in a sieve over saucepan to add liquid to tapioca (reserve segments), then gently simmer, stirring constantly, until tapioca pearls are completely translucent, 20 to 30 minutes.
Whisk together egg yolks in a metal bowl, then gradually whisk hot pudding into yolks. Quick-chill by setting bowl in an ice bath and stirring occasionally until cool (pudding will be very thick). Beat egg whites with a pinch of salt using an electric mixer until they just hold soft peaks. Add remaining tablespoon sugar and beat whites until they just hold stiff peaks. Beat cream in another bowl with cleaned beaters until it just holds stiff peaks. Fold whites, then cream, into pudding gently but thoroughly. Divide orange segments among 6 glasses, ramekins, or small bowls and top with pudding. Chill, covered, at least 1 hour.
Sophisticated finale. Dazzle the presentation.
Espresso Sambuca Tapioca Pudding
2 3/4 cups whole milk
1/3 cup sugar
1 egg, lightly beaten
5 teaspoons instant espresso powder
1 tablespoon Sambuca
lightly sweetened whipped cream
Stir together milk, sugar, tapioca, espresso powder, and egg in a 2- to 3-quart heavy saucepan and let stand 5 minutes. Heat over moderately low heat, stirring, just until pudding reaches a simmer. Stir in Sambuca and cool pudding, its surface covered directly with wax paper. Serve at room temperature or chilled.
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