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Orange Tapioca and Cranberry Parfaits

3.0

(1)

Can be prepared in 45 minutes or less.

Recipe information

  • Yield

    Serves 2

Ingredients

1 3/4 cups whole milk
1 large egg
1/2 teaspoon finely grated fresh orange zest
2 tablespoons quick-cooking tapioca
1/4 cup plus 3 tablespoons sugar
1/4 teaspoon vanilla
1/2 cup picked-over fresh or frozen cranberries

Preparation

  1. Step 1

    In a 2-quart saucepan whisk together milk, egg, zest, tapioca, and 3 tablespoons sugar until egg is incorporated and let stand 5 minutes. Bring tapioca mixture to a full boil over moderate heat, stirring constantly. Remove pan from heat and stir in vanilla. Cool tapioca mixture, uncovered, 20 minutes. In a food processor pulse cranberries until finely chopped and transfer to a small saucepan. Add remaining 1/4 cup sugar and cook over moderate heat, stirring, until sugar is completely dissolved. Transfer cranberry mixture to a bowl set in a larger bowl of ice and cold water and cool, stirring occasionally, until cold.

    Step 2

    Transfer tapioca mixture to another bowl set in a larger bowl of ice and cold water and cool, stirring occasionally, until cold.

    Step 3

    Reserve 1 tablespoon cranberry mixture for garnish. Beginning with cranberry mixture and ending with tapioca mixture, alternately layer mixtures in each of 2 parfait glasses. (Parfaits may be made 1 day ahead and chilled, covered.)

    Step 4

    Garnish parfaits with reserved cranberry mixture.

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