Panna Cotta with Fruited Tapioca

Last April I was in Utah on vacation, and while we were there we went to this restaurant where they had the best dessert! This is my attempt to re-create it. The Panna Cotta itself was easy, there are tons of recipes online and they are all basically the same. The tapioca topping, however posed a problem. I found plenty of tapioca pudding recipes, but I didn't want a pudding. In the end I improvised, and here's what I came up with!



2 cups heavy cream
1/4 cup sugar
1 tsp vanilla
1/4 tsp almond extract
1 packet powdered gelatin (about 2 1/4 tsp)
6 Tbsp cold water
1/4 cup small pearl tapioca
1 cup fruit juice (I used Juicy Juice Apple Raspberry)

1. Heat the cream and sugar over medium heat and stir until the sugar is dissolved.  You want to get it hot, but don't let the cream boil.
2. While sugar is dissolving, add the powdered gelatin to the cold water and let stand for 5-10 minutes.
3. Take the cream-sugar mixture off the heat and add the vanilla and almond extract.
4. Pour the hot cream mixture over the gelatin and stir until the gelatin is dissolved.
5. Pour mixture into serving cups and chill for 4 hours.
6. Cover the tapioca pearls with plenty of water and soak for two hour.  Drain.
7. Combine the tapioca pearls and fruit juice and bring to a boil.  Reduce heat and simmer for 20-30 minutes, stirring occasionally.  The tapioca is done when the pearls are completely clear.
8. Allow tapioca to cool, then spoon over your set panna cotta.  You can keep them in the fridge this way for up to 2 days.  Enjoy!