Fish Egg Salad

Recipe View In a medium saucepan, bring the water to a rolling boil. (5 minutes)

Recipe View Remove from heat and gently stir in the small pearl tapioca. Cover the saucepan tightly and allow the tapioca to steep for 30 minutes. This allows the pearls to hydrate and soften.

Recipe View Check the tapioca. The pearls should be translucent. If not, place the saucepan over low heat and gently warm, stirring occasionally, until the tapioca becomes clear. Avoid boiling. (5-10 minutes)

Recipe View If you did not need to reheat the tapioca, bring the water back to a near-boil. Stir in the strawberry flavored gelatin and granulated sugar until completely dissolved. Ensure no granules remain. (2 minutes)

Recipe View Cover the gelatin mixture and refrigerate until it is partially set, resembling a soft jelly. This usually takes about 1.5 hours.

Recipe View While the gelatin chills, prepare the whipped cream. In a large bowl, using an electric mixer with a whisk attachment, whip the chilled heavy cream until stiff peaks form. Be careful not to overwhip.

Recipe View Once the gelatin is partially set, gently fold in the whipped cream until evenly distributed. Be careful not to deflate the whipped cream.

Recipe View Pour the mixture into a decorative bowl or mold. Chill in the refrigerator until completely set, approximately 2 hours.