Chantilly Orange Tapioca
Originally published Feb. 5, 1948
February 20, 2008
6 servings
1 and 1/2 cups water
1/3 cup quick-cooking tapioca
1/2 cup sugar
1/4 teaspoon salt
1 cup orange juice
1 tablespoon grated orange rind
1/2 cup cream. whipped
Orange cups
Combine water, quick-cooking tapioca, sugar and salt in sauce pan and mix well. Bring mixture quickly to a full boil over direct heat, stirring constantly. (DO NOT OVERCOOK:) Add orange juice and rind. Cool, stirring occasionally, Chill; fold in cream.
To make orange cups, cut 1/2-inch slice from tops of 6 thick-skinned oranges. Scoop out pulp. Scallop edges with a sharp knife. Pile tapioca mixture lightly in cups and garnish with fine 1/4-inch shreds of orange rind, free from all white membrane. Yield: 6 servings.
