Tapioca pudding with cherry jam
450 ml of milk (goat, cow, oat or almond)
45 g of tapioca pearls
½ cinnamon stick
1 clove or vanilla pod
1 small slice of dried galangal (or ginger)
1/2 star anise
3 tablespoons agave syrup or honey (or just sugar)
Cherry jam (recipe for my version)
Heat the milk in a small nonstick saucepan. Sprinkle the tapioca pearls over. Stir to prevent any lumps. When the milk begins to boil, flavor with all the spices. Reduce heat and simmer for 15 minutes, stirring occasionally. You should get a thick cream, similar to rice pudding.
Off the heat, stir in the agave syrup or honey. Remove all the spice sticks and pods.
Distribute the tapioca pudding in appropriate ramekins and let cool. When serving, garnish each cream with a spoonful of cherry jam.