My Mom’S Tapioca Dessert

• 5 cups Whole Milk
• 4 Tablespoons Caster Sugar
• 1 whole Cinammon Stick
• 1 strip Lemon Zest. We Won t Need A Whole Lemon's Zest, Just One Strip Of Zest
• 2-2/3 ounces, weight Tapioca Pearls
• 1 Tablespoon Butter
• 10 whole Strawberries Cut In Pieces
• 1 Tablespoon Brown Sugar
• 2 Tablespoons Balsamic Vinegar

1. I have two different kinds of tapioca. One is the normal one and the other one is one I bought in France and it s called "pearl" tapioca. The members of my family all are fond of tapioca in soups, so for me this is a basic ingredient that I always have in the pantry.
2. In a saucepan, bring the milk, the sugar, the cinammon stick and one big strip of lemon zest to a boil over high heat. Once it comes to a boil, remove from heat for a moment and remove the cinammon stick and the lemon zest. Add the tapioca pearls and reduce heat to low and simmer until the tapioca is cooked, about 10 minutes or until it's translucent. Stir frequently to prevent the tapioca from sticking to the bottom of the pan.
3. When it s done, simply distribute into glasses, cups or bowls. Done!.
4. I m going to make the strawberries David de Jorge made in his programme. This way of cooking strawberries, encourages them to ooze out their fragant juices. My whole kitchen smelled of strawberries.
5. Put one Tablespoon of butter in a saucepan over medium-low heat. When it s melted, add the strawberries, the brown sugar and the balsamic vinegar. Stir a little bit and heat until it thickens and the strawberries have softened and gotten juicy. The strawberries need just 2 minutes to be cooked. No big deal, it s quick and easy. Serve the strawberry mixture over the tapioca.
6. OH YES! NOW IT S DONE!

milk, caster sugar, cinammon stick, lemon, tapioca, butter, strawberries, brown sugar, balsamic vinegar

Taken from tastykitchen.com/recipes/desserts/my-mome28099s-tapioca-dessert/ (may not work)