6 cups of red wine (1.4 liters)
3 cups of water (720 ml)
1 cup of tapioca (190 g)
2 cups of sugar (360 g)
1 1/2 cups of fresh cream (360 ml)
24 edible flowers (for decoration)
6 cups of red wine (1.4 liters)
3 cups of water (720 ml)
1 cup of tapioca (190 g)
2 cups of sugar (360 g)
1 1/2 cups of fresh cream (360 ml)
24 edible flowers (for decoration)
In a large pot, combine the wine, water, tapioca, and sugar
Bring to a boil, stirring constantly, for about 5 minutes
Reduce heat to low and cook, stirring occasionally, until the mixture thickens like cream (about 15 minutes)
Let it cool down
Distribute among 12 tarts, let them cool, and place 2 tablespoons of the cream on each one
Cover with plastic wrap and refrigerate for 1 hour
Decorate the tarts with edible flowers and serve
173 calories per serving
Note: This recipe, from the Far East, is originally made with banana and sagu, which are replaced here by tapioca.
