Tapioca Verrines with Blueberry Compote and Orange Supreme

Ingredients

• 250 g Fresh blueberries (Wash and drain)
• 100 ml Fresh orange juice (Preferably cold‑pressed)
• 60 g Brown sugar (About 4 tablespoons)
• 50 ml Water
• 0.5 c. à café Vanilla powder
• 8 g Potato starch (About 1 tablespoon)
• 500 ml Unsweetened almond milk (Divided into two equal parts)
• 50 g Small tapioca pearls (Small pearls, quick cooking)
• 1 Orange supremes (Orange segments without skin or membrane)
• 50 g Fresh blueberries (for garnish) (Reserve a few for topping)

Instructions

1. Prepare the ingredients

   Measure the blueberries, orange juice, brown sugar, water, vanilla, starch, almond milk and prepare the orange supremes.

   Time: PT5M

2. Cook the blueberry compote

   In a saucepan, combine the blueberries, orange juice, brown sugar, water and vanilla powder. Bring to a boil, then lower the heat, cover and simmer for 10 minutes, stirring occasionally.

   Time: PT15M

   Temperature: boil then simmer

3. Cool slightly and blend

   Remove the saucepan from the heat, let it warm for 5 minutes, then blend the compote until smooth.

   Time: PT5M

4. Thicken the compote with starch

   Dilute the potato starch in 250 ml of almond milk. Return the compote to medium heat, add the mixture and cook while stirring constantly until thickened (about 5‑7 minutes).

   Time: PT7M

   Temperature: medium

5. Cool the compote

   Transfer the thickened compote to a bowl and let it cool completely (about 10 minutes).

   Time: PT10M

6. Prepare the tapioca

   In another saucepan, pour the remaining 250 ml almond milk, add the brown sugar and vanilla. Bring to a boil.

   Time: PT5M

   Temperature: boil

7. Cook the tapioca

   Add the tapioca pearls, reduce heat to medium and cook while stirring constantly until the pearls are tender and the mixture thickens (about 12 minutes).

   Time: PT12M

   Temperature: medium

8. Divide the tapioca into the verrines

   Pour the hot tapioca into the 4 verrines, let it warm slightly.

   Time: PT5M

9. Add the blueberry compote

   Gently place the cooled compote on top of the tapioca in each verrine.

   Time: PT5M

10. Refrigerate

    Cover the verrines and place them in the refrigerator for 1 hour so the flavors meld.

    Time: PT1H

11. Final decoration

    Just before serving, garnish each verrine with a few fresh blueberries and orange supremes.

    Time: PT5M

Nutrition Facts

Calories

194

Protein

2 g

Carbohydrates

45 g

Fat

2 g

Fiber

3 g

Ingredient Substitutions

• Instead of Fresh blueberries: Raspberries, Blackberries
• Instead of Fresh orange juice: Grapefruit juice, Lemon juice
• Instead of Brown sugar: Brown sugar, Cane sugar
• Instead of Vanilla powder: Vanilla extract
• Instead of Potato starch: Cornstarch (maïzena), arrow‑root
• Instead of Unsweetened almond milk: Soy milk, Oat milk
• Instead of Small tapioca pearls: Chia (for pudding version), Sago pearls
• Instead of Orange supremes: Grapefruit segments
• Instead of Fresh blueberries (for garnish): Raspberries

Equipment Needed

• Saucepan (2 x)
• Immersion blender or regular blender
• Mixing bowl
• Measuring spoons
• Spatula or wooden spoon
• Cutting board
• Paring knife
• Verrine glasses (4)
• Refrigerator

Critical Steps — Do Not Skip

• Bring the compote to a boil (step 2).
• Thicken the compote properly with the starch (step 4).
• Cook the tapioca until tender (step 7).

Chef Tips from the Video

• Use unsweetened almond milk to control sugar level.
• Add a pinch of salt to the compote to enhance the fruity aromas.
• For a pop of color, lightly sprinkle orange zest before serving.

Troubleshooting

Storage

Refrigerator: Keep the covered verrines in the refrigerator for up to 2 days.

Freezer: Do not freeze; the tapioca texture deteriorates.

Room temperature: Consume within 2 hours of serving if left at room temperature.

Make-Ahead Tips

• The blueberry compote can be made the day before and stored in the refrigerator.
• The tapioca keeps for 2 days refrigerated; gently reheat before serving if needed.
• Orange supremes are best fresh, but can be prepared ahead and kept in the refrigerator.