Orange Tapioca and Cranberry Parfaits

1. 1

   In a 2-quart saucepan whisk together milk, egg, zest, tapioca, and 3 tablespoons sugar until egg is incorporated and let stand 5 minutes.

2. 2

   Bring tapioca mixture to a full boil over moderate heat, stirring constantly.

3. 3

   Remove pan from heat and stir in vanilla.

4. 4

   Cool tapioca mixture, uncovered, 20 minutes.

5. 5

   In a food processor pulse cranberries until finely chopped and transfer to a small saucepan.

6. 6

   Add remaining 1/4 cup sugar and cook over moderate heat, stirring, until sugar is completely dissolved.

7. 7

   Transfer cranberry mixture to a bowl set in a larger bowl of ice and cold water and cool, stirring occasionally, until cold.

8. 8

   Transfer tapioca mixture to another bowl set in a larger bowl of ice and cold water and cool, stirring occasionally, until cold.

9. 9

   Reserve 1 tablespoon cranberry mixture for garnish.

10. 10

    Beginning with cranberry mixture and ending with tapioca mixture, alternately layer mixtures in each of 2 parfait glasses.

11. 11

    (Parfaits may be made 1 day ahead and chilled, covered.)

12. 12

    Garnish parfaits with reserved cranberry mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.