Tapioca and Roasted Balsamic Pear Trifle

Posted 2016-09-21 by Annalisa Brown ⇒ follow

Home made coconut cream packs a flavourful punch in this dessert while the Tapioca pearls provide a thick and creamy custard like texture. The trifle is made simply without eggs or biscuits or sponge cake and instead relies on using layers of roasted balsamic pears to intersect waves of sweet and savoury twists throughout the Tapioca trifle.

Roasted Balsamic Pears swirl through the Tapioca Trifle.

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Makes: 6-8 servings

Ingredients
1 Cup Tapioca Pearls
1 Litre of Water
400ml Coconut Cream
6 Tablespoons Rice Malt Syrup
2 Tablespoons Black Chia Seeds
4 Pears
2 Tablespoon Mirin
2 Tablespoon Extra Virgin Olive Oil
2 Tablespoon Balsamic Vinegar
Salt and Pepper to taste
Fresh Mint Leaves to Garnish

Method

Slice the pears into thin quarters.

Finely quarter the pears then place into a bowl and marinate for 10 minutes in balsamic sauce.

Combine the Mirin, Extra Virgin Olive Oil and Balsamic Vinegar into a small cup. Add salt and pepper to taste.

Place the quartered pears into a bowl and pour the balsamic marinade over the pears. Marinate for 10 minutes.

Pre-heat an oven to 200°C and place the marinated pears into the oven to cook for 15 minutes.

While the pears are cooking, start to cook the Tapioca pudding by placing the Tapioca pearls and water into a saucepan.

Bring the water to a boil, then reduce to a low heat and simmer for 15 minutes, stirring the Tapioca constantly. Set aside and allow the Tapioca to cool.

While the Tapioca is cooking, soak the chia seeds in half a cup of warm water.

Stir in the chia seeds, rice malt syrup and coconut cream and place in the refrigerator to set.

Cook the Tapioca and refrigerate until it has set.

Remove the pears from the oven and set aside to cool.

Once the pears have roasted, set aside to cool before adding to the Tapioca Trifle.

Place a thin layer of roasted Balsamic Pears into serving glasses, then half fill with the Coconut Tapioca. Repeat by adding another layer of the Balsamic Pears on top of the Tapioca.

Finish off the trifle with another layer of the Tapioca and swirl any left over marinade on top of the trifle. Refrigerate until required.

Just before serving garnish the with fresh mint leaves.