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Tapioca Verrines with Blueberry Compote and Orange Supreme
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.
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Cost Breakdown
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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