A creamy surprise


Esta publicación está disponible en: Spanish

  • 80 gr. tapioca
  • 400 ml. rice milk
  • 1 pear
  • 1 mango
  • 1 tangerine
  • Juice of ½ lemon
  • 2 dessert spoons of sunflower oil
  1. Peel the pears, core and dice them. Drizzle with lemon juice to prevent discoloring.
  2. Dice the mango, and squeeze the tangerine juice.
  3. Bring the tangerine juice to the boil with rice milk, diced fruit and tapioca. Simmer over  a low heat for 10 minutes. Stir occasionally to prevent sticking. Turn off heat and let stand covered for 10 minutes.
  4. Once the puree is cold add the sunflower oil, mix well and serve cold.