Tapioca Mousse with Cherry Coulis


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This is a very fluffy, light, but rich tasting dessert. It is best served chilled. The mixture of texture between the slight chewiness of the tapioca and the frothy dissipation of the mousse delights the senses.

Prep time: 
Cook time: 
Servings: 4 servings


Number of servings 4

 Unit US

  • 3 Tbs Small Pearl Tapioca
  • 2 Cups Water
  • 4 Tbs Sugar
  • 2 Egg Whites
  • 3 Tbs Sugar
  • 1 Egg Yolk
  • 2 Cups Whole Milk
  • 1/4 Tsp Almond Oil
  • 1/2 Tsp Vanilla
  • 1 Tsp Powdered Agar-Agar (Kanten)
  • 1 Tbs Almond Powder


1.Whisk Egg Yolk, Milk, 3 Tbs Sugar, Almond Oil, Almond Powder, Agar-Agar into a bowl

2.Cook Tapioca in 2 cups of water at a boil for 15 minutes in a pot stirring occasionally

3.Water should be mostly evaporated and tapioca will be semi translucent; some whiteness may remain.

4.Add mix into bowl with tapioca and reduce to medium low heat.

5.Begin whipping egg whites and 4 tbs sugar at high speed in a mixer.6.Continue whipping egg whites until firm white peaks form.7.Continue cooking tapioca mixture until small constant boil begins.

8.Pour tapioca mixture and vanilla into mixer.9.Mix at gradually higher speeds until the egg whites are smoothly mixed in with the tapioca mixture.

10.Use a ladle to fill single serving size bowls with tapioca mixture

11. Refrigerate for at least an hour.

12.Tapioca pearls will congregate to the bottom and the mouse to the top.

13.For best presentation, before serving use spoon to carefully separate content from bowl and serve inverted on a plate.


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