Strawberry and Cream Parfaits


Grind tapioca in blender or coffee grinder until it is a fine granular powder. Whisk milk, maple syrup, egg and tapioca in a small heavy saucepan. Cook over medium-high heat, whisking constantly, until mixture comes to a full boil. Remove from heat, stir in vanilla and transfer to medium bowl. Place plastic wrap directly on surface of the mixture; refrigerate until chilled.

Whip cream in chilled bowl until soft peaks form. Fold the whipped cream into the tapioca mixture using a rubber spatula. Spoon 1/4 cup strawberries into each of six 8-ounce parfait or wine glasses. Top each with 1/3 cup tapioca cream. Repeat with another layer of strawberries and tapioca cream. Garnish with mint. 6 servings.