Fruit-on-the-Bottom Tapioca Pudding
Beneath a creamy layer of tapioca pudding lurks a silky strawberry base. Ground fennel seeds perk up the flavor of the fruit.
2 cups water
1/3 cup small tapioca pearls
1 cup heavy cream
6 tablespoons sugar, divided
1 teaspoon fennel seeds
1 quart strawberries, trimmed and coarsely chopped
Equipment: an electric coffee/spice grinder or a mortar and pestle
Bring water to a boil in a 1-quart heavy saucepan.
Whisk in tapioca and simmer, uncovered, whisking occasionally, until tapioca is mostly opaque, about 15 minutes. Whisk in cream, 1/4 cup sugar, and 1/8 teaspoon salt and simmer, uncovered, whisking occasionally, until tapioca is cooked through, about 3 minutes.
Transfer to a metal bowl and cool completely in an ice bath, stirring frequently, 5 to 10 minutes.
Meanwhile, grind fennel seeds in grinder. Pulse strawberries in a food processor with fennel and remaining 2 tablespoons sugar until coarsely puréed.
Divide among (6-ounce) glasses. Spoon tapioca over strawberries.
Chill until cold, about 15 minutes.