Kaffir Lime Tapioca Curd from Dessert Divas by Christine Manfield
Cook the tapioca in a saucepan of simmering water for 15 minutes or until tender and translucent. Drain and rinse under cold water, then drain again. Set aside.
Ingredients
- 150 g caster sugar
- 115 ml strained lime juice
- zest of 1 kaffir lime, removed in wide strips with a vegetable peeler
- 150 g cold unsalted butter, diced
- 50 g small tapioca pearls
- 3 large egg yolks
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