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Blinis With Tapioca Caviar, Candied Fruits, Toasted Pecans, And Creme Fratche

Ingredients
  Water 3 Quart
  Small pearl tapioca 1⁄2 Cup (8 tbs)
  Whipping cream 1 Cup (16 tbs)
  Vanilla bean piece 3 Inch, split lengthwise
  Egg yolks 3 Large
  Sugar 1⁄3 Cup (5.33 tbs)
  Salt 1 Pinch
  Yukon cold potatoes 1⁄2 Pound, peeled, cut into winch cubes
  Parsnips 1⁄2 Pound, peeled, cut into 0.5 inch cubes
  Whole milk 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Eggs 3 Large
  Sugar 2 Tablespoon
  Salt 1 Teaspoon
  Egg whites 3 Large (Reserved From Tapioca)
  Vegetable oil 1 Tablespoon
  Candied red cherries 1 Cup (16 tbs), halved
  Dried apricots/Candied apricots 1 Cup (16 tbs)
  Pecans 1 Cup (16 tbs), toasted and coarsely broken
  Creme fraiche 1 Cup (16 tbs)
  Honey 1⁄2 Cup (8 tbs)
  Ground cinnamon 1⁄4 Cup (4 tbs)
Directions

For tapioca: Bring 3 quarts water to boil in large saucepan.
Add tapioca and boil until tapioca is clear, stirring occasionally, about 16 minutestonain; rinse under cold water until cool transfer tapioca to medium bowl pour cream into heavy small saucepan.
Scrape in seeds frbmyanilla

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Method: 
Boiled

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3.90263
Average: 3.9 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5733 Calories from Fat 2423

% Daily Value*

Total Fat 276 g424.8%

Saturated Fat 73.4 g367%

Trans Fat 0 g

Cholesterol 1526.8 mg508.9%

Sodium 2760.6 mg115%

Total Carbohydrates 777 g259%

Dietary Fiber 76.1 g304.6%

Sugars 497.7 g

Protein 80 g159.1%

Vitamin A 127.4% Vitamin C 73.9%

Calcium 128% Iron 113.6%

*Based on a 2000 Calorie diet

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Blinis With Tapioca Caviar, Candied Fruits, Toasted Pecans, And Creme Fratche Recipe