Active Time

　　15 min

　　Total Time

　　40 min (includes chilling)

　　Beneath a creamy layer of tapioca pudding lurks a silky strawberry base. Ground fennel seeds perk up the flavor of the fruit.

　　

Ingredients

Makes 6 servings

　　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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

Spoon tapioca over strawberries. Chill until cold, about 15 minutes.