Cardamom Vanilla Broth With Caramelized Citrus Segments

  1. For the broth, places cardamom pods, vanilla bean, zests, juices, sugar, honey and water in a large pot and simmer them together for about an hour. Strain the broth into a large bowl.
  2. Put three cups of broth over high heat and bring it to a boil. Add the tapioca pearls in a slow, steady stream while stirring. Wait about a minute until the pearls float to the top of the broth and reduce the heat to medium. Cover and let the mixture simmer for about 15 minutes, stirring occasionally. Then turn off the heat and let the pearls soak for another 20-30 minutes, stirring occasionally, until they are soft.
  3. Once they are soft, rinse them well. Place the rinsed tapioca pearls in the 3 cups of reserved broth.
  4. Preheat your broiler to high.
  5. Mix the sugar and toasted cardamom together in a small bowl.
  6. Spread the citrus segments out on a parchment-lined baking sheet. Sprinkle the sugar and cardamom mixture over the fruit. Place the baking sheet under the broiler and keep it there for 2-3 minutes, watching them carefully as they caramelize but don't burn.
  7. To serve, fill your cup or bowl half way with the bouillon and tapioca mixture. Add a selection of the caramelized citrus fruit to the cup or bowl. Garnish and serve.

cardamom pods, vanilla bean, lemon, lemon, orange, orange, powdered sugar, water, pearl tapioca, honey, white sugar, cardamom powder, pink grapefruit, oranges, oranges

Taken from food52.com/recipes/9305-cardamom-vanilla-broth-with-caramelized-citrus-segments (may not work)

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