Food & Cooking Recipes Breakfast & Brunch Recipes Tapioca Passion-Fruit Parfaits Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Tina Rupp Servings: 6 This dessert invites you to uncover its secrets layer by layer. Passion fruits might be unfamiliar, but they're easy to use. We scoop out the pulp and edible seeds and spoon them over each parfait. Ingredients 2 cups canned unsweetened coconut milk (16 ounces) 1 cup heavy cream 1 piece peeled fresh ginger (1 ½ inches), cut into ⅛-inch-thick slices 1 ¾ teaspoons unflavored gelatin ¾ cup plus 1 teaspoon sugar 1 cup passion-fruit juice or nectar 5 green cardamom pods 10 whole black peppercorns 1 fresh bay leaf 3 ½ cups whole milk plus ½ cup, if needed ½ cup large pearl tapioca (3 ¼ ounces) 3 ripe passion fruits Directions Make panna cotta: Bring 1 cup coconut milk and the cream to a simmer in a medium saucepan over medium-low heat. Remove from heat, and add ginger. Cover, and let steep 30 minutes. Pour mixture through a fine sieve into a clean medium saucepan; discard ginger. Sprinkle 1 teaspoon gelatin over 1 1/2 tablespoons cold water in a small bowl, and let stand 2 minutes to soften. Whisk gelatin mixture and 1/4 cup sugar into coconut-milk mixture. Cook over medium heat, stirring, until sugar and gelatin have dissolved. Pour 1/2 cup panna cotta into each of six glasses. Refrigerate until firm, about 2 1/2 hours. Make gelee: Sprinkle remaining 3/4 teaspoon gelatin over passion-fruit juice in a small saucepan; let stand 2 minutes to soften. Whisk in 1 teaspoon sugar. Cook over medium-low heat, stirring, until gelatin and sugar have dissolved. Pour through a fine sieve into a glass measuring cup; let cool, about 10 minutes. Pour 3 tablespoons gelee into each glass. Refrigerate until firm, about 1 1/2 hours. Meanwhile, make tapioca: Tie cardamom, peppercorns, and bay leaf in a square of cheesecloth to make a bouquet garni. Bring whole milk and remaining cup coconut milk to a simmer in a medium saucepan over medium-low heat. Add bouquet garni, remaining 1/2 cup sugar, and the tapioca; bring to a simmer over medium heat, stirring. Continue to cook, stirring often, until tapioca pearls are tender, 35 to 40 minutes (consistency will be loose). Discard bouquet garni. Cover tapioca; let cool to room temperature, or refrigerate until ready to serve. Just before serving, if you prefer a thinner tapioca, stir in up to 1/2 cup milk. Divide tapioca among glasses over gelee. Halve passion fruits, and spoon pulp and seeds over each parfait. Cook's Notes Unless they're wrinkled, passion fruits aren't ripe. If their skin is smooth, let them sit at room temperature for a few days. Rate it Print