Strawberry tapioca

About the dish

The book lets halved strawberries dipped in gelatine decorate the rim of the bowl, with the tapioca as a cold, airy filling.

How to make it

1. 1

   Dissolve the gelatine

   Soak the gelatine in cold water, lift it out and dissolve it in the wine and 1 dl water over a pan of boiling water.

2. 2

   Line the bowl

   Halve large, fine strawberries from the top. Dip the cut side in the dissolved gelatine and use the berries to line the edge of a glass bowl.

3. 3

   Cook the tapioca

   Boil the other dl of water, the sugar, lemon juice and strawberries until the berries are soft. Sprinkle in the tapioca quickly and cook until clear, about 5 minutes.

4. 4

   Fill and chill

   Cool, fold in the stiffly whisked egg whites and fill into the glass bowl. Chill until ice cold.

5. 5

   Note

   Note: raw egg white is not heat-treated. Use pasteurised or very fresh eggs, and avoid serving to small children, pregnant women, the elderly and the ill.