Tapioca Verrines with Blueberry Compote and Orange Supreme
Recipe by JustInCooking
Indulgent, gluten‑free and vegan verrines made of creamy almond tapioca, lightly tangy blueberry compote and decorated with orange supremes and fresh blueberries. Perfect for a light dessert or a summer brunch.
EasyFrenchServes 4
Printable version with shopping checklist
Source Video
1h 35m
Prep
39m
Cook
16m
Cleanup
2h 30m
Total
Cost Breakdown
Total cost:$7.25
Per serving:$1.81
Critical Success Points
- • Bring the compote to a boil (step 2).
- • Thicken the compote properly with the starch (step 4).
- • Cook the tapioca until tender (step 7).
Safety Warnings
- • Handle boiling liquids with care to avoid burns.
- • Let the compote cool slightly before blending to avoid hot splatters.
- • Use oven mitts when handling hot pans.
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