texture of tapioca

So generally Xmas comes in December, although we do have xmas in July, well it was Xmas in Feb for this group, (belated Xmas from december rather than early July Xmas). Well we were in for a treat, with Patty making his special Briyani for main. I put my hand up for the dessert. I was thinking something different, a little festive and fit to follow the main. After some thought, consideration and yes some input.. i decided i would try the Berry & Coconut tapioca trifle in March 2010 Delicious mag. I did tweak it a little... here the photo is not a good representation of how good it actually did look...this dessert has a great texture with the tapioca, and sponge..Yum, Ange! xx

Berry & coconut tapioca trifle.

1cup caster sugar 3 titanium strength gelatine leaves

500g mixed berries, + extra 1/3 cup Chambord

2 x 400g sponge cakes Mint leaves to garnish

Coconut tapioca

1L Milk 165ml can coconut cream

1cup caster sugar 1 1/2 cups tapioca seeds

8 egg yolks

For Tapioca - Place milk, cream and 1/2 cup sugar in a pan bring to simmer over medium heat. Add tapioca, reduce heat and gently simmer 8 minutes - or until tapioca double in size. Drain reserve cooking liquid, rinse tapioca under cold water, set aside. Whisk egg yolks and remaining 1/2 cup sugar in heatproof bowl over pan of simmering water until doubled in volume. Stir in reserved cooking liquid, simmer gently stirring constantly for 4 minutes or until mixture thickens. Strain in bowl, stir in tapioca, then cool. (Here i tasted it and it was quite 'eggy' so i stirred in 1 teaspoon of vanilla extract plus added some more coconut cream to taste). Place 100g sugar & 300ml water in pan over high heat, stirring to dissolve sugar. Bring to boil, reduce heat to low simmer 20 mins. Meanwhile, soak gealtine leaves in cold water 5 mins to soften. Squeeze to remove excess liquid, add leaves to pan of syrup and whisk to combine. Add berries then cool in fridge for 30mins. Once cool blend till smooth, pass through sieve into a bowl pressing on solids to extract the juice. Place remaining 12og sugar and 1/3 cup water in pan over high heat bring to boil, stirring to dissolve sugar, add Chambord return to boil remove from heat. Using 6cm cutter cut sponge cakes into 16 rounds and drizzle with chambord syrup. Divide 1/3 of berry mixture among 8 glasses, top ith a round of sponge, spoon over tapioca. Repeat process, finishing with final layer of berry puree. Chill 30 mins, serve topped with extra berries and mint leaves.

Lvl Difficulty- Read a few times - stay attentive to it.

Time- Free parking almost up

End Result- Drop everything must try this now!