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

The.french.connection's picture
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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