6 cups of dry red wine (1.4 liters)
3 cups of water (720 ml)
1 cup of tapioca pearls (190 g)
2 cups of sugar (360 g)
1 1/2 cups of fresh heavy cream (360 ml)
24 edible flowers (for garnish)
6 cups of dry red wine (1.4 liters)
3 cups of water (720 ml)
1 cup of tapioca pearls (190 g)
2 cups of sugar (360 g)
1 1/2 cups of fresh heavy cream (360 ml)
24 edible flowers (for garnish)
In a large saucepan, combine the wine, water, tapioca pearls, and sugar
Cook over high heat, stirring constantly, until boiling (about 5 minutes)
Reduce the heat to low and cook, stirring occasionally, until the mixture thickens (about 15 minutes)
Let it cool
Distribute among twelve cups, let it cool, and top each with 2 tablespoons of heavy cream
Cover with plastic wrap and refrigerate for 1 hour
Garnish with edible flowers and serve
173 calories per serving
Note: This recipe, originating from the Far East, is traditionally made with banana and sago, which we substitute with tapioca here.
