butter for greasing
3 oz (75 g) tapioca
750 ml (1 1/4 pints) milk
pinch of salt
1 tbls (15 g) 1/2 oz butter or margarine
1 level tbsp (15 ml) caster sugar (superfine granulated)
1.25 ml (1/4 tsp) almond essence
3 eggs, separated
3 oz (75 g) Ratafias or small macaroons, crushed
3 oz (75 g) tapioca
750 ml (1 1/4 pints) milk
pinch of salt
1 tbls (15 g) 1/2 oz butter or margarine
1 level tbsp (15 ml) caster sugar (superfine granulated)
1.25 ml (1/4 tsp) almond essence
3 eggs, separated
3 oz (75 g) Ratafias or small macaroons, crushed
accompaniments
(you may also need these recipes)
method
1. Butter a 1 litre (1 3/4 pint) pie dish.
2. Wash the tapioca, drain and place in a saucepan with the milk and salt. Soak for 1 - 2 hours.
3. Heat the tapioca mixture and simmer for about 1 hour until the grain is soft and all the milk has been absorbed.
4. Set the oven at 180°c (350°f) gas 4.
5. Remove the tapioca mixture from the heat and stir in the butter, sugar and essence.
6. Cool slightly, then stir in the egg yolks.
7. Pour the mixture into the prepared pie dish and bake for 15 - 20 minutes.
8. Lower the oven temperature to 140°c (275°F) gas 1.
9. In a clean, grease free bowl, whisk the egg whites until stiff.
10. Fold in the crushed ratafias or macaroons. Pile on top of the tapioca mixture, return to the oven and bake for 20 - 30 minutes until the meringue topping is crisp and golden brown.
11. Serve at once.
2. Wash the tapioca, drain and place in a saucepan with the milk and salt. Soak for 1 - 2 hours.
3. Heat the tapioca mixture and simmer for about 1 hour until the grain is soft and all the milk has been absorbed.
4. Set the oven at 180°c (350°f) gas 4.
5. Remove the tapioca mixture from the heat and stir in the butter, sugar and essence.
6. Cool slightly, then stir in the egg yolks.
7. Pour the mixture into the prepared pie dish and bake for 15 - 20 minutes.
8. Lower the oven temperature to 140°c (275°F) gas 1.
9. In a clean, grease free bowl, whisk the egg whites until stiff.
10. Fold in the crushed ratafias or macaroons. Pile on top of the tapioca mixture, return to the oven and bake for 20 - 30 minutes until the meringue topping is crisp and golden brown.
11. Serve at once.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
