Tapioca Pudding with Apricot Sauce

Mix milk, sugar, a pinch of salt, vanilla extract, and 45 g of butter in a saucepan. Bring to a boil.

Stirring slowly, add the tapioca. Continue stirring for 1 minute.

Close the pot and place it in an oven preheated to 150 °C for 20 minutes.

Transfer the baked mixture to a bowl. Add the remaining butter and egg yolks, mix well.

Carefully fold in the whipped egg whites.

Generously butter a 1-liter pudding mold and coat the inside with tapioca.

Pour the mixture into a mold. Place the mold in a water bath with hot (not boiling) water.

Place the pudding form and a container of water in a preheated oven at 170–180 °C for 30 minutes. The pudding is ready when the center feels elastic to the touch.

Remove the mold from the water bath. Let the pudding cool for 10 minutes in the mold.

If serving the pudding cold, keep it in the mold until serving time to prevent the surface from drying out.

Place the apricots in a saucepan with port wine and sugar syrup. Cook for 5 minutes until soft.

Strain the broth through a sieve into a separate bowl.

Press the apricot flesh through a sieve into another bowl, discard the skin.

If necessary, dilute the sauce with broth to the desired consistency.

If serving the pudding hot, warm the sauce, remove from heat and stir in 15 g of butter. For cold pudding, you can use raspberry puree instead of apricot sauce.

Pour part of the sauce over the pudding. Serve the remaining sauce separately in a sauce boat.