Violet's Strawberry Pearl Pudding

Here is part III of my Great Gatsby inspired recipes and it comes from a page in my grandma Violet's personal cookbook.  She was born in 1921 and I love seeing her as a little girl here with a bobbed haircut. We look like little twins! This is a dessert that I remember her teaching me how to make when I was little and I think I've always liked it because not only does it taste light and creamy, but it is such a pretty pale shade of pink. If you're like me you eat with your eyes first.  

I envision this dessert served in little shot glasses or other types of glasses that never really seem practical, but are too pretty not to have. I also imagine this alongside a sunny picnic basket or on a verandah where the breeze comes at all the right times. 

Really this dessert is strawberry tapioca, but I like associating it with flapper pearls thus it's new name came about.  In the 20's tapiocas were common and came in all flavours from apple to rhubarb.  Since this is strawberry it's important to pick berries that will give off a lot of juice and are top quality.  If you live in the UK like me you might find buying tapioca difficult, but Asda stocks it otherwise try online if you don't live in a country where tapioca is very prevalent.  I hope you enjoy it as much as I do. ♥ 

Strawberry Pearl Pudding 

(aka strawberry tapioca)

approximately 2 cups sliced strawberries (400 grams)

1/4 - 1/2 cup golden caster sugar (55 - 115 grams)

1 cup juice from berries + water (240 ml)

pinch of salt

1/4 cup small tapioca pearls (40 g)

1 cup heavy/whipping cream (240 ml)

Begin by sprinkling sugar over the sliced strawberries.  Start with 1/4 cup and stir together. As the sugar starts to dissolve and produce juice, sacrifice one strawberry to taste.  If it still tastes tart continue to add more sugar. You want to flavour the dessert with the juice so try to make as much as possible and adding sugar does this. Set berries aside at room temperature for an hour at least and occasionally stir to keep the juices flowing.  Then carefully pour the strawberries into a sieve to catch as much juice as possible to fill up 1 cup. If you are short some juice, use water to fill the rest of the cup.  Next take your tapioca and soak in water for 15 minutes. Combine tapioca, juice, and salt in a medium pan and stir with a wooden spoon. Bring to a boil, stirring constantly and then reduce the heat to low, simmering until the tapioca pearls are clear and the mixture is thick. Cover and refrigerate your tapioca and strawberries in two separate bowls for one hour. Next whip your cream until it has soft drooping peaks.  With one of the beaters, stir up the tapioca - it will be difficult and seem a little pointless, but do it anyway.  Add it to the whipped cream and whip with your hand until well mixed. Gently fold in the strawberries and refrigerate for 1-2 hours before serving.