Eggnog Tapioca with Blood Orange Sorbet and Rum Crisp
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Eggnog Tapioca with Blood Orange Sorbet and Rum Crisp
Chef Lucy Damkoehler of TASTE Restaurant – Seattle, WA
Adapted by
November 2009
Yield: 8 Servings


Tapioca Pudding:
1 18-ounce box small pearl tapioca
¾ cup eggnog
¾ cup milk
¾ cup heavy cream
4 egg yolks
1/3 cup granulated sugar
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract

Blood Orange Sorbet:
1 cup sugar
1 cup water
1 cup fresh squeezed blood orange juice

Rum Crisp:
4 tablespoons unsalted butter
¼ cup honey
¼ cup sugar 
¼ cup flour
2 teaspoons spiced rum

Assemble and Serve:
Fresh nutmeg

For the Tapioca:
Soak the tapioca over night in room temperature water to cover by two inches.  Strain the tapioca and rinse. Pour the rinsed tapioca into a stainless steel pot and cover with enough water to cover by two inches again. Place the pot on a medium-high burner and bring to a boil, stirring often. Strain tapioca and rinse. Repeat this step two more times. Strain tapioca and finish with a final rinse. Pour tapioca into a bowl and add ½ cup eggnog. Let cool in refrigerator for three hours.
Combine ½ cup milk, ½ cup heavy cream, nutmeg and vanilla extract in a clean stainless steel pot. Scald the mixture, turning off the heat before it reaches a boil. In a separate bowl, whisk together the sugar and egg yolks. Mix a small amount of hot cream mixture with the yolks and sugar; add this mixture back to the cream and put over medium heat. Bring to a simmer, whisking often. Stir until the mixture is thick enough to coat the back of a wooden spoon. Remove from the heat and add remaining ¼ milk, ¼ cup heavy cream and ¼ cup eggnog. Cool in the refrigerator for three hours. When cool, add the eggnog mixture to the tapioca.

For the Blood Orange Sorbet:
Bring sugar and water to a boil in a stainless steel pot. Immediately take off heat and cool in the refrigerator. Once the syrup has cooled, add to the blood orange juice and whisk together. Freeze in an ice cream machine according to manufacturer’s instructions.

For the Rum Crisp: 
Place the butter, honey and sugar in a stainless steal pot and bring to a boil to melt the butter. Take off heat and add the flour and rum. Mix until all the flour is incorporated. Cool for 3 hours in refrigerator. Prepare a sheet pan that is lined with a silicone baking pad (or line the sheet pan with parchment paper). Spread batter out very thin, about a 1/16 of an inch. Place in a 325° F oven and bake for 9 minutes. Remove and cool the crisp and break into desired size.

To Assemble and Serve:
Portion the tapioca into pasta size bowls. Place the rum crisp in the center of the bowl, so it is floating on top of the tapioca. Place a small scoop of the blood orange sorbet on top of the rum crisp. Sprinkle some freshly grated nutmeg on top for garnish.