Tapioca Cream and Strawberry Parfait

2.5 c. strawberries

1/3 c. sugar

1 T. cherry kirsch


Puree 2 cups strawberries, sugar an kirsch in a food processor.  Transfer to a bowl.  Slice remaining strawberries and add to puree, set aside.


1 egg, separated

6 T. sugar, divided

3 T. Minute Tapioca

1 cup heavy cream

1 c. milk

1 t. vanilla


Beat egg white in medium bowl with electric mixer until foamy.  Add 3 T. sugar, one at a time and beating until soft peaks form.  Set aside.


Mix tapioca, remaining 3 T. sugar, cream, milk and egg yolk in a medium saucepan.  Let stand for 5 minutes, then cook over medium heat, stirring constantly, until mixture comes to a full boil.  


Remove from heat and quickly stir in the egg white mixture and the vanilla until well blended. Cool for 20 minutes.

 

Spoon some puree into the bottom of a parfait glass, add a layer of tapioca cream, a layer of strawberries and finish with the tapioca cream.  You will have enough for 6 parfaits.  Chill until ready to serve.