Recipe Archives->Desserts Pudding->Tapioca Orange 02

ORANGE TAPIOCA PUDDING
SERVES 6

2 navel oranges
2 tablespoons orange liqueur such as Grand Marnier or Cointreau
1/3 cup plus 3 tablespoons sugar, divided
1/3 cup tapioca pearls (preferably 1/8 inch; not quick-cooking)
3 cups whole milk
2 large eggs, separated
1/2 cup chilled heavy cream

Finely grate enough orange zest to measure 1 teaspoon. Cut remaining
peel and white pith from oranges with a sharp knife, then discard.
Cut segments free from membranes, letting them drop into a bowl,
then squeeze enough juice from membranes to measure 3 tablespoons,
adding it to segments. Add liqueur and 2 tablespoons sugar and toss
with segments. Let macerate 20 minutes.

While orange segments macerate, cook tapioca, milk, grated zest,
1/3 cup sugar, and 1/8 teaspoon salt in a heavy medium saucepan
over medium heat, stirring, until sugar has dissolved. Bring to a
boil, stirring occasionally, then reduce heat to medium-low and
gently simmer, stirring constantly, until thickened, about 10
minutes. Drain orange segments in a sieve over saucepan to add
liquid to tapioca (reserve segments), then gently simmer, stirring
constantly, until tapioca pearls are completely translucent, 20 to
30 minutes.

Whisk together egg yolks in a metal bowl, then gradually whisk hot
pudding into yolks. Quick-chill by setting bowl in an ice bath and
stirring occasionally until cool (pudding will be very thick).

Beat egg whites with a pinch of salt using an electric mixer until
they just hold soft peaks. Add remaining tablespoon sugar and beat
whites until they just hold stiff peaks. Beat cream in another bowl
with cleaned beaters until it just holds stiff peaks. Fold whites,
then cream, into pudding gently but thoroughly.

Divide orange segments among 6 glasses, ramekins, or small bowls
and top with pudding. Chill, covered, at least 1 hour.

Printable version: tapioca-orange02.txt.